Product Description: Category : Output
Gianduja Gold 1kg Date:
17.07.2019
Bateel wrapped chocolate
50
Kg
Code Number
B60000068
4663
Weight :
10
Gm
BOM. No:
Mould
76
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Gianduja Milk Opera
Kg 25.000 50.000
Milk Bateel 44%RepDom Bean20kg Kg 8.700 17.400 Milk Liege 35% Shell and closing+5% Kg 17.500 35.000
Total
51.200 102.400
Packaging Chocolate Wrapper GOLD - 75mm
Kg
2.3
4.6
Bateel Rect Sticker Gold S
Pcs
4900 9800.0
Choco Box 26x17 Bateel
Pcs
50
100.0
Inserts Choco B
Pcs
250 500.0
Ingredient/Nutritional Fact. Product Label
Pcs
50
100.0
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.06
0.1
Stretch Film 50cm x 1500m
Roll
0.2
0.4
Method: 1. In the Stephan, put the gianduja blocks. See photo (1). 2. Mix at 1st speed and heat until 40°. 3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Leave mixture in Stephan for 30 to 45 mins mixing with plastic paddle every 5 mins until temp. reaches 22°; mixture starts to set. 5. Mix at 1st speed again for 10 secs for creamy texture. 6. Heat gianduja mix to 26° while mixing. See photo (2). 7. Pipe in milk chocolate shell and close with milk chocolate; chill in cold room then demold. Photo (3). 8. Wrap in gold foil and insert one rectangle sticker using the chocolate wrapper machine.
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