Product Description: Category : Output
Crispy Hazelnut Gold 1 Kg Date:
17.07.2019
Bateel wrapped chocolate
76
Kg
Code Number
B11029116
4491
Weight :
18.5
Gm
BOM. No:
Mould
275
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 Gold 90mm Kg 2.28 4.56 Bateel Sq Sticker Gold B Pcs 4180 8360 4 Line Inserts Chocolate Pcs 456 912 Choco Box 26x17 Bateel Pcs 76 152 Ingredient/Nutritional Fact. Product Label Pcs 76 152 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 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 gold foil and insert one square sticker using the chocolate wrapper machine.
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