Product Description: Category : Output
76 Crispy Hazelnut Copper 1 Kg Bateel wrapped chocolate Date: Code Number BOM. No: Mould Kg 18.5 Gm
17.07.2019 B11029119 4492 275
Weight :
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Filling Praline Noisette50%caramel 5kg
Kg 20.695 41.390
Cocoa Butter Liege
Kg 2.190 4.380
Milk Bateel 44%RepDom Bean20kg
Kg 2.190 4.380
Paillette Feuilletine 10kg
Kg 3.690 7.380
Shell and closing Milk Rep Dom 44% Shell and closing+5% Kg 16.535 33.070 Milk Liege 35% Shell and closing+5% Kg 33.075 66.150 Total 78.375 156.750
Packaging Bateel Wrap Choco Foil Copper 90mm Kg
2.28
4.56
Bateel Sq Sticker Copper B
Pcs
4180 8360.00
4 Line Inserts Chocolate
Pcs
456 912.00
Choco Box 26x17 Bateel
Pcs
76
152.00
Ingredient/Nutritional Fact. Product Label
Pcs
76
152.00
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0912 0.18
Stretch Film 50cm x 1500m
Roll
0.304 0.61
Plastic Sheet Politon- Blue
Pcs
60
120.00
Method: 1. In Stephan, mix the praline, milk chocolate and cocoa butter; heat to 40⁰C. See photo (1). 2. Cool down (tempering) to 22 ̊ to 24 ̊ , then warm to 26 ⁰ . 3. Add in the Paillette Feuilletine and mix. 4. Spread 500g of the mixture on a frame (with 6mm thickness), then crystalise (cool down in chiller). 5. Cut with Chef Cut into (33 mm x 33 mm) squares. See photo (2). 6. Make the shell by spreading tempered milk chocolate by hand onto a square-shape molds, insert 1 feuillentine square then close with milk chocolate and leave to crystalise. See photo (3). 7. Demold, then wrap in copper foil and insert one square sticker using the chocolate wrapper machine.
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