Different chocolate filling formulations for long shelf life croissant.

Different chocolate filling formulations for long shelf life croissant.

Hamed Ali Hamed Ali

Hamed Ali

Frozen Bakeries Greenfield factory, Plant Manager

发布日期: 2025年3月16日
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Preparation Steps:-

First stage - cold

1 Add water + Sorbitol + salt + Potassium Sorbate + sugar then mix it on the fast mode for 10 minutes the add glucose syrup and mix it again on the same speed for 3 minutes.

Second Stage - Cold

2 Add SMP + whey powder and mix it for 5 minutes at the fast speed mode.

Third stage - Hot

3 Open the heating steam to the double jacketed tank.

4 once it reached 65 c add cocoa powder and continue mixing tell it reach 70 c.

5 Then adding shortening and continue mixing.

6 then add the remaining ingredients except propylene glycol.

Fourth Stage - Hot

7 Raising the cooking temperature for 75 c for 30 minutes while continue mixing.

Fifth Stage - Cooling

8 Run the cold water to the double jacketed tank tell it reach 48 c wile mixing on the slow mode.

9 then add Mono Propylene glycol and mix for 5 minutes tell it reach 45 c.

10 Now the mixture is ready to be packed or used directly.

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