Formulation of Compound
Ingredients:
| Ingredients |
Dark Compond (%) |
Milk Compond (%) |
White Compond (%) |
| Fat |
30 |
30 |
30 |
| Powdered Sugar |
50 |
50 |
50 |
| Cocoa Powder |
20 |
8 |
- |
| SMP |
- |
12 |
20 |
| Soy Lecithin |
0.3 |
0.3 |
0.3 |
| Polyglycerol Polyricinolate(PGPR) |
0.2 |
0.2 |
0.2 |
| Ethyl Vanillin |
0.02 |
0.02 |
0.02 |
| Chocolate Flavor |
0.01 |
0.01 |
0.01 |
| Total |
100.53 |
100.53 |
100.53 |
| |
|
|
|
Method:
1st Step (Mixing):
- Mixing of all dry ingredients , add 1/3 quantity of fat into it
2nd Step (Refining):
- Pass it through refiner twice
3rd Step (Conching):
- Add remaining fat into a concher
- Slowly add refined material into concher
- Add Lecithin & PGPR towards the end of the conching stage
- Add flavor at the end
4th Step (Tempering):
- Temper it as per requirement ( CBS Tempering not Require)
5th Step (Moulding & Packing):
- Pour the mass into the mould as per requirement (Different Size & Shape).
Time & Temperature:
- Keep it at refrigerator at 9 – 11 0C for 1 to 1:30 hour with 55%RH.
- Do moulding it & pack into wrapper.
Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.
