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    NA Program Preps (Récupération Automatique)

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    rysxmm8t8d

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd

    NA Program Preps (Récupération Automatique)

    Uploaded by

    rysxmm8t8d
    6 views8 pages

    Original Title

    NA Program preps (Récupération automatique)

    Copyright

    © © All Rights Reserved

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    XLSX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    6 views8 pages

    NA Program Preps (Récupération Automatique)

    Uploaded by

    rysxmm8t8d

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    You are on page 1of 8

    NON ALCOHOLIC DRY VERMOUTH

    QTY Product STATUS INSTR


    750ML NA Muscat Wine
    1 PIECE Lemon ZEST ONLY
    1 PIECE Orange ZEST ONLY
    5G Black Peper Crushed
    75G Caster Sugar
    5 PIECES Cloves
    2 PIECE Rosemary Sprig
    1 PIECE Star Anis
    1 PIECE Cinamon Stick Mix all ingredients in jar, stirr
    cloth and rubber band. Leave to
    Shelf life . Stra
    MATERIAL

    CHOPPING BOARD KNIFE


    SCALE GLASS JAR
    LABELS CHINOIS
    15 DAYS IN FRIDGE
    PEELER RUBBER BAND
    CLOTHE
    MOUTH
    INSTRUCTIONS

    Mix all ingredients in jar, stirr to dissolve the sugar. Cover jar with
    oth and rubber band. Leave to rest for 12hours at room temperature
    . Strain, bottle.
    FAKE LIME
    QTY Product STATUS INSTR
    1000ML Still water
    40G Citric Acid
    20G Malic Acid
    20G Tartaric Acid

    Shelf life
    MATERIAL Mix all ingredients in jar, s

    SCALE MEASURING JAR


    LABELS
    30 DAYS IN FRIDGE
    INSTRUCTIONS

    Mix all ingredients in jar, stirr to dissolve the acids, bottle.


    PALOMA CORDIAL
    QTY Product STATUS INSTR
    1500ML Grapefruit Juice
    500ML Chicha Morada
    1000G Caster Sugar
    1 PIECE Grapefruit ZEST ONLY
    30G Citric acid
    20G Ascorbic Acid
    1 piece Red Chlli Chopped (Seedless)
    Shelf life Measure all ingredients and mix
    MATERIAL
    Cook at 65°C for 2 hou
    SOUS VIDE BAG CHOPPING BOARD
    SCALE MEASURING JAR
    PEELER CHINOIS
    30 DAYS IN FRIDGE
    LABELS
    INSTRUCTIONS

    easure all ingredients and mix all in sous vide bag.


    Cook at 65°C for 2 hours. Cool down, strain, bottle.
    MUSCOVADO SYRUP
    QTY Product STATUS INSTR
    500ML Still Water
    1000G Dark Brown Sugar
    1 PIECE Tonka bean Grated

    Shelf life Measure all ingredients and mix


    MATERIAL
    Cook at 65°C for 3 hours. Fine
    SOUS VIDE BAG CHINOIS
    SCALE MEASURING JAR
    LABELS
    30 DAYS IN FRIDGE
    P
    INSTRUCTIONS

    easure all ingredients and mix all in sous vide bag.


    Cook at 65°C for 3 hours. Finestrai while hot . Cool down, bottle.

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