Formulation of Compound

Ingredients:
Ingredients Dark Compound(%) Milk Compound(%) White Compound(%)
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.

To customize recipe click here

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Recipe