Maple Walnut Creams
       
   
Grams
Percent
Small
Batch
Large
Batch
INGREDIENTS:

Brownulated® Powdered
Brown Sugar
AMERFOND® Fondant Sugar
Water
Frappe
Maple Flavor
Salt
Invertase
Walnuts, Chopped

91.10
693.00
102.90
41.10
6.00
2.60
2.60
60.70

9.11
69.30
10.29
4.11
0.60
0.26
0.26
6.07

3 lbs.
23 lbs.
3.38 lbs.
1.38 lbs.
3 oz.
1 oz.
1 oz.
2 lbs.

7.5 lbs.
57 lbs.
8.438 lbs.
3.38 lbs.
7 oz.
3 oz.
1 oz.
5 lbs.
 
APPROXIMATE BATCH YIELD:
1000.00
100.00
33 lbs.
82 lbs.
   
 
   
PROCEDURE:

Combine the Brownulated® and water in a pan and heat until the sugar is dissolved (approximately 170˚ F).

Place into the mixing bowl and add the corn syrup, flavor, salt, invertase and half of the AMERFOND®. Mix well.

Add the remaining AMERFOND® and mix until uniform while scraping down the bowl several times.

Add the chopped walnuts and mix well.

Allow the batch to cool until firm (about 20-30 minutes).

Roll, form or extrude into centers.

Coat with chocolate.