Product Description: Category : Output
Heart Pink Dark 1 Kg Date:
17.07.2019
Bateel wrapped chocolate
56
Kg
Code Number
B11026112
4368
Weight :
10
Gm
BOM. No:
Mould
78
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Gianduja Milk Opera
Kg 30.000 60.000
Dark Bateel 62%Brazil Bean20kg
Kg 28.220 56.440
Total
58.220 116.440
Packaging Chocolate Wrapper LIGHT PINK - 80mm Kg 2.744 5.488 Bateel Rnd Sticker Silver Pcs 5600 11200 Die Cut Box 280x190x99-B Pcs 56 112 Inserts Choco B Pcs 336 672 5 Line Inserts Chocolate Pcs 0 0 Ingredient/Nutritional Fact. Product Label Roll 56 112 PP ShrinkFilm,AlThikka,15"x18" Roll 0.0672 0.134 Stretch Film 50cm x 1500m Pcs 0.224 0.448
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 pink foil and insert one circle sticker, using chocolate wrapper machine; as shown in photo (4).
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