Ingredients
The weights in the formula table
underneath will yield the accompanying 'weight per unit' and 'number of units'. If you might want to change the
formula to oblige an alternate 'weight per unit' and/or 'number of units', you
can utilize the Recipe Calculator Tool beneath the fixings table.
Note (modelling chocolate recipe): The
Recipe Calculator Tool will work for endorsers.
Weight Per Unit: 1225
Number of Units: 1
WEIGHT ALTERNATIVE METRIC INGREDIENT I CONDITION
1000 35.2 ounces White
Chocolate In a dish.
175 6.2 ounces
Glucose Syrup In a sauce skillet.
50 1.8
ounces Water 1225 Formula Calculator
Tool
Utilizing this instrument, you
can adjust this formula for your own particular prerequisites. Utilize the two
fields beneath to create new weights for the fixings above.
STEP 1. Enter your Custom Weight
Per Unit
The 'Custom Weight Per Unit' is
now stacked with the weight per unit for this formula however can be changed if
required. On the off chance that all you wish to do is change the quantity of
units (or servings), simply leave the present weight per unit.
STEP 2. Enter your Custom Number
of Units
This is the quantity of units (or
servings) you need this formula to yield.
STEP 3. Click Calculate
The new weights for your balanced
formula will be shown in the table above.
Custom Weight Per Unit (grams) Custom Number of Units 1225
Technique
1 MIX Mix the glucose and water in a sauce
skillet.
2 BOIL Bring to a bubble for a few moments.
3 POUR Pour the blend on the chocolate (in a
different dish).
4 MIX Mix till the chocolate is broken down.
5 STORE Store overnight in room temperature or 1-2
hours in the fridge. Covered with
cellophane or stick wrap.
6 KNEAD Knead preceding use.
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