INGREDIENTS QUANTITY % TOT

RECIPE CREAMY HAZELNUT

WATER 1500 48.5% 0
RICE STARCH 150 4.9% 0
DEXTROSE 150 4.9% 0
TOOL MICROSERRATED BLADE
SUGAR 300 9.7% 0
0.0% 0
PROCESS HAZELNUT PASTE 600 19.4% 0
PUT INSIDE THE QBO THE FIRST FOUR INGREDIENTS (WATER, RICE COCOA BUTTER 300 9.7% 0
STARCH,
DEXTROSE, SUGAR) AND START WITH THE PROGRAM; HAZELNUT PASTE, JELLY SHEETS 180 BLS 18 0.6% 0
COCOA BUTTER, JELLY SHEETS AND WATER WILL BE ADDED AT WATER FOR JELLY SHEETS 72 2.3% 0
THE"INGREDIENTS PAUSE" AT THE END OF THE PHASE 4
PHASE 1: MIX THE FIRST INGREDIENTS TILL 55° 0.0% 0
PHASE 2: COOK GENTLY THE PRODUCT TILL 83° 0.0% 0
PHASE 3: MAKE THE PRODUCT SMOOTH INCREASING BLADE SPEED AND
T° 0.0% 0
PHASE 4: COOL THE PRODUCT TILL 70° WITH VACUUM AND ADD COCOA 0.0% 0
BUTTER AND REHYDRATED JELLY SHEETS AT THE END OF THIS PHASE
PHASE 5: COOL THE PRODUCT CHANGING BLADE SPEED AND ITS 0.0% 0
INTERMITTENCY, MAINTAINING THE VACUUM 0.0% 0
NOTE: REHYDRATE JELLY SHEETS
WITH WATER INDICATE ON 0.0% 0
RECIPE, USING ALL 0.0% 0
0.0% 0
0.0% 0
0.0% 0
3090 100%

PHASE 1 PHASE 2
BLADE HOT COLD VACUUM SCRAPER BLADE HOT COLD VACUUM SCRAPER
Rpm1 600 °C 55 °C mbar STATE Rpm1 250 °C 83 °C mbar STATE

Rpm2 N°ROT Rpm2 N°ROT

ON ON ON ON T.Pause ON ON 3 ON ON T.Pause

OFF OFF OFF OFF ANGLE BOWL OFF OFF 6 OFF OFF ANGLE BOWL

Time Time Time Time SET Time Time Time Time SET

REW ADD INGR. BOILER PRESSURE BOWL REW ADD INGR. BOILER PRESSURE BOWL

mbar mbar IN mbar OUT mbar mbar IN mbar OUT

PHASE 3 PHASE 4
BLADE HOT COLD VACUUM SCRAPER BLADE HOT COLD VACUUM SCRAPER
Rpm1 400 °C 85 °C mbar STATE Rpm1 150 °C °C 70 mbar -999 STATE

Rpm2 N°ROT Rpm2 N°ROT

ON ON ON ON T.Pause ON 3 ON ON ON 3 T.Pause

OFF OFF OFF OFF ANGLE BOWL OFF 10 OFF OFF OFF 15 ANGLE BOWL

Time 30 Time Time Time SET Time Time Time Time SET

REW ADD INGR. BOILER PRESSURE BOWL REW ADD INGR. BOILER PRESSURE BOWL

mbar mbar IN mbar OUT ON mbar mbar IN mbar OUT

PHASE 5 PHASE 6
BLADE HOT COLD VACUUM SCRAPER BLADE HOT COLD VACUUM SCRAPER
Rpm1 300 °C °C 35 mbar -999 STATE Rpm1 °C °C mbar STATE

Rpm2 N°ROT Rpm2 N°ROT

ON 5 ON ON ON 3 T.Pause ON ON ON ON T.Pause

OFF 10 OFF OFF OFF 15 ANGLE BOWL OFF OFF OFF OFF ANGLE BOWL

Time Time Time Time SET Time Time Time Time SET

REW ADD INGR. BOILER PRESSURE BOWL REW ADD INGR. BOILER PRESSURE BOWL

mbar mbar IN mbar OUT mbar mbar IN mbar OUT

PHASE 7 PHASE 8
BLADE HOT COLD VACUUM SCRAPER BLADE HOT COLD VACUUM SCRAPER
Rpm1 °C °C mbar STATE Rpm1 °C °C mbar STATE

Rpm2 N°ROT Rpm2 N°ROT

ON ON ON ON T.Pause ON ON ON ON T.Pause

OFF OFF OFF OFF ANGLE BOWL OFF OFF OFF OFF ANGLE BOWL

Time Time Time Time SET Time Time Time Time SET

REW ADD INGR. BOILER PRESSURE BOWL REW ADD INGR. BOILER PRESSURE BOWL

mbar mbar IN mbar OUT mbar mbar IN mbar OUT

PHASE 9 PHASE 10
BLADE HOT COLD VACUUM SCRAPER BLADE HOT COLD VACUUM SCRAPER
Rpm1 °C °C mbar STATE Rpm1 °C °C mbar STATE

Rpm2 N°ROT Rpm2 N°ROT

ON ON ON ON T.Pause ON ON ON ON T.Pause

OFF OFF OFF OFF ANGLE BOWL OFF OFF OFF OFF ANGLE BOWL

Time Time Time Time SET Time Time Time Time SET

REW ADD INGR. BOILER PRESSURE BOWL REW ADD INGR. BOILER PRESSURE BOWL

mbar mbar IN mbar OUT mbar mbar IN mbar OUT

 PRODUCT NOTE
IT'S POSSIBLE USE THE SAME RECIPE AND PROCESS WITH
DIFFERENT KIND OD DRIED FRUIT (EX.PISTACHIO, ALMOND, ETC.)

IT'S POSSIBLE SUBSTITUTE THE COCOA BUTTER WITH 405gr OF

NORMAL BUTTER (82%) TO OBTAIN A PRODUCT MORE CREAMY.
VARIANTS