Product Description:
Whole Hazelnut Praline Gold 1 Kg
Category : Output
Bateel wrapped chocolate Date:
17.07.2019
48
Kg
Code Number
B11026105
4366
Weight :
12.5
Gm
BOM. No:
Mould
125
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Milk Bateel 44%RepDom Bean20kg
Kg 7.700 15.400
Milk Liege 35% Cote Bean 20kg
Kg 15.400 30.800
Praline Noisette50%caramel 5kg
Kg 17.085 34.170
Milk Bateel 44%RepDom Bean20kg
Kg 0.855 1.710
Cocoa Butter Liege
Kg 2.566 5.132
Hazelnuts Roasted Peeled
Kg 5.800 11.600
Total
49.406 98.812
Packaging Chocolate Wrapper GOLD - 100mm
Kg 2.064 4.128
Bateel Bond Sticker Gold
Pcs
4080 8160
Choco Box 26x17 Bateel
Pcs
48
96
Inserts Choco B
Pcs
240
480
Ingredient/Nutritional Fact. Product Label
Pcs
48
96
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0576 0.115
Stretch Film 50cm x 1500m
Roll
0.192 0.384
Method: 1. In the Stephan pour the praline, melted cocoa butter and milk chocolate. 2. Mix at 1st speed, then heat mixture to 40°.
3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Rest the mixture for 30 to 45 mins stirring with a plastic paddle every 5 mins. 5. When mixture's temperature reaches 20 ̊ to 22 °, it starts to set. 6. Mix at 1st speed for 10 secs for creamy texture. 7. Mix until praline mixture reaches 26 ̊ . 8. Make milk chocolate shells, then pipe in praline and place 1 whole hazelnut; leave to crystalise; see photos (1) & (2). 9. Close with milk chocolate, as shown in photo (3). 10. Demould and wrap with gold foil.
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