Product Description: Category : Output
Gianduja Silver Date:
17.07.2019
Bateel wrapped chocolate
50
Kg
Code Number
B60000069
4664
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 8.700 17.400 Milk Liege 35% Shell and closing+5% Kg 17.500 35.000 Kg
Total
51.200 102.400
Packaging Chocolate Wrapper SILVER - 75mm
Kg
2.3
4.60
Bateel Rect Sticker Silver S
Pcs
4900 9800.00
Choco Box 26x17 Bateel
Pcs
50
100.00
Inserts Choco B
Pcs
250
500.00
Ingredient/Nutritional Fact. Product Label
Pcs
50
100.00
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.06
0.12
Stretch Film 50cm x 1500m
Roll
0.2
0.40
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). 9. Wrap in silver foil and insert one rectangle sticker using the chocolate wrapper machine.
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