Product Description: Category : Output
Heart Gold Date:
17.07.2019
Bateel wrapped chocolate
53
Kg
Code Number
B11026109
4367
Weight :
10
Gm
BOM. No:
Mould
76
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Gianduja Milk Opera
Kg 30.000 60.000
Milk Bateel 44%RepDom Bean20kg
Kg 8.050 16.100
Milk Liege 35% Cote Bean 20kg
Kg 16.100 32.200
Total
54.150 108.300
Packaging ALU Dark Gold 80mm N
Kg 2.438 4.876
Bateel Rnd Sticker Gold
Pcs
5300 10600
Die Cut Box 280x190x99-B
Pcs
53
106
Inserts Choco B
Pcs
318
636
5 Line Inserts Chocolate
Pcs
0
0
Ingredient/Nutritional Fact. Product Label
Roll
53
106
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0636 0.127
Stretch Film 50cm x 1500m
Pcs 0.212 0.424
Method: 1. In the Stephan, put the gianduja blocks. See photo (1). 2. Mix at 1st speed and heat the mix to 40°.
3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Rest the mix for 30 to 45 mins, while mixing with plastic paddle every 5 mins. 5. When mixture's temperature reaches 20 ̊ to 22°, it starts to set.
6. Mix again at 1st speed for 10 secs for creamy texture. 7. Keep mixing until gianduja reaches 26.5°. See photo (2). 8. Put in one-shot machine with dark chocolate to pipe into heart-shape molds. See photo (3). 9. Chill molds in cold room, then demold. 10. Wrap chocolate hearts in gold foil and insert one circle sticker, using chocolate wrapper machine; as shown in photo (4).
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