Bordeaux Creams
       
   
Grams
Percent
Small
Batch
Large
Batch
INGREDIENTS:

Brownulated® Powdered Brown Sugar
AMERFOND® Fondant Sugar
Cream Powder
Water
Salt
Frappe
Invertase
229.70

574.00
23.00
80.40
4.30
86.10
2.20
22.97

57.43
2.30
8.04
0.43
8.61
0.22
8 lbs.

20 lbs.
12 oz.
2 3/4 lbs.
2 1/2 oz.
3 lbs.
1 oz.
20 lbs.

50 lbs.
2 lbs.
7 lbs.
6 oz.
7 1/2 lbs.
3 oz.
 
APPROXIMATE BATCH YIELD:
1000.00
100.00
34 lbs.
87 lbs.
   
 
   
PROCEDURE:

Combine the Brownulated®, cream powder, water and salt. Heat, while stirring, until the sugar is dissolved.

Add the AMERFOND® and mix until smooth.

Add frappe and invertase, mix thoroughly.

Allow the batch to cool, then roll, form or extrude into centers.

Coat with chocolate.