Recipe
- Depositer
- Oven
- Cookie
Caramel Chocolate Cookies
We are pleased to introduce our Caramel Chocolate Cookies.
It is crafted using a rolling and cutting method. The Caramel Chocolate Cookies offer a slightly bitter, sophisticated flavor with the nutty aroma of roasted pistachios.
Production Processes：
① Rolling the batter and cutting it out (Rolling Machine)
② Baking (12min) (Tunnel Oven ECOBAKE)
③ Cooling
④ Depositing the caramel chocolate ganache (System Depoly)
⑤ Sandwiching the filling
⑥ Applying the chocolate
⑦ Applying the topping (Topping Machine)
⑧ Cooling
Product information
- Weight
- 21g
- Size
- φ54×H16㎜
- Ingredients
- Batter: cake flour, unsalted butter, powdered sugar, almond powder, cocoa powder, egg yolk, milk
Filling: milk chocolate, fresh cream, granulated sugar, vanilla
Chocolate: chocolate (for coating)
Topping: granulated sugar, crushed pistachio,3.5mm sized almond toppings, unsalted butter
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
