Product Description: Category : Output
Salted Caramel Gold Dark 1 Kg Date: Bateel wrapped chocolate
21.07.2019
31 12
Kg
Code Number
B11029124
4362
Weight :
Gm
BOM. No:
Mould
95
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Dark Bateel 62%Brazil Bean20kg
Ltr
17.880 35.760
Fresh Cream - Kitchen
Kg Kg Kg Kg Kg
5.500 11.000 3.400 6.800 1.670 3.340 4.700 9.400 0.100 0.200
Glucose Syrup Choco, 6kg
All Purpose Butter 82% Fat
Sugar 50kgs
Nezo Fine Table Salt 1kg(Blue)
Cocoa Butter Liege
Kg
1.270 2.540
Total
34.520 69.040
Packaging ALU Dark Gold 80mm N
Kg
1.55
3.100
Bateel Rnd Sticker Gold
Pcs Pcs Pcs Pcs
2976
5952
Choco Box 26x17 Bateel
31
62
Inserts Choco B
124
248
5 Line Inserts Chocolate
31
62
Ingredient/Nutritional Fact. Product Label
Pcs
31
62
PP ShrinkFilm,AlThikka,15"x18"
Roll Roll
0.0372 0.074
Stretch Film 50cm x 1500m
0.124 0.248
Method: 1. In a large pan, boil cream half of the glucose. 2. Boil the other half of glucose then add the sugar to make a clear caramel. 3. When caramel is ready, add in hot cream mixture. 4. Mix all ingredients well gently, avoid overflowing and cook until 110 ̊ . 5. Add in the butter and salt to stop cooking. 6. Pour the mixture in the Stephan, with vacuum set at 60%. 7. Mix 1st speed for 1 min, then on 2nd speed for another 1 min. See photo (1). 8. Cool down mixture to 26° , then pipe in dak chocolate shells. See photo (2). 9. Leave the caramel to crust for one day. 10. Next day, close with dark chocolate and leave to crystalise. 11. Wrap with gold foil.
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