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Leaflet 2019#2Ai

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Leaflet 2019#2Ai Product Inspiration#2/2019 3. Zeefine Chocolava 4. Kue Balok Lava 5. Cheese Lava Cake 6. RAP Zeefine 7. Lava Choco Cookies Chocolava 8. Zeefine Pillow Cake Mix Premiks instan untuk membuat kue choco lava dengan rasa cokelat. Daftar isi 9. Fluppy Lemon Layer Cake Kue yang dihasilkan memiliki tekstur yang lembut dan lumer. 10. Paletta Vla 11. Vanilla Sandwich Cake 12. Caramel Choco Loaf Cake Mudah dan Praktis dalam pembuatan 13. Carlo Tekstur Lembut dan Ringan dengan Lelehan Cokelat di bagian tengah cake 14. Zeefine Cotton Cake Chocolate Rasa dan Aroma Cokelat yang Kuat 15. Choco Sandwich Diplomat Cake Lelehan Lava dapat Bertahan sampai 4 hari 16. Heritage Bundt Cotton Cake 17. Chocolate Rose Cake 18. Quick 75 Proses Pembuatan Proses Pembuatan 19. Choco Lemon Cake Praktis, tidak memerlukan proses Memerlukan proses melting chocolate melting Chocolate 20. Athena Baking Powder Harga / porsi Harga / porsi 21. Tiramisu Cheese Cake Harga lebih ekonomis 2 x lebih mahal dari premix 22. Strawberry Sakura Roll Cake Rp 2.039,- Rp 4.045,- Lelehan Lelehan 23. Paletta Excellent Lelehan Choco Lava dapat Lelehan Bertahan 1 hari bertahan sampai 4 hari Zeefine VS Scratch 24. Zeefine Donut Mix Volume Chocolava Volume 25. Donut Paletta Excellent Volume lebih besar Volume kecil 26. Olie Bollen 27. Donut Sweetelo 28. Ze Sauce Salted Caramel 29. Melt Salted Caramel Chocolate Cake 30. Salted Caramel Cake 31. Chief Editor & Publisher: Graphic Designer: Yadi Rahmayadi NurdinRegest Editor: Photographer: Hendry Zheng, Nursuciati, NurdinRegest Hengky Jaya, Dianing Dyah Lestari, Bety Suryawati Head office: PT. Zeelandia Indonesia Zeelandia Indonesia Recipes & Technical Advisor: Jl. Moh. Toha Km.3, Margasari zeelandia_indonesia Chef Tubagus RM, Karawaci, Kota Tangerang Penyimpanan Kemasan Masa kadaluarsa Chef Sunindra Eka Satya Banten 15113 Zeelandiapedia Simpan di tempat sejuk dan 10x500 g/Crt 12 Bulan dalam kemasan asli Chef Wandiko Aziz Telp: 021-5577 1553 kering (18 -27°C, RH < 65%) 5 Kg/Crt belum dibuka dalam kondisi Fax: 021-5577 1556 website: www.zeelandia.co.id | penyimpanan yang disarankan email: [email protected] www.zeelandiapedia.com Kue Balok Cheese Lava Lava Cake Hasil: 11 Cakes Hasil: 17 Cakes Recipe by: Chef Tubagus R. M COST CALCULATION Recipe by: Chef Wandiko Aziz Cake: Saran Harga Jual 8.200 500 g Zeefine Chocolava Biaya Bahan Baku 4.150 150 g Telur ayam Biaya Operasional 1.660 Cake: Penyelesaian: 300 g Minyak sayur Total Biaya Kotor 5.810 500 g Zeefine Chocolava 125 g Air % Keuntungan 40% 150 g Telur ayam Masukkan adonan cake ke dalam cup 300 g Minyak sayur almunium sekitar 1/3 bagian dari tinggi Topping: Keuntungan 2.324 125 g Air cup, masukkan isian dan tutup dengan 50 g Cream cheese Campurkan semua bahan, kocok di dalam mixer adonan hingga ¾ bagian tinggi cup. 20 g Gula halus dengan kecepatan sedang selama ± 5 menit. Panggang pada suhu 200/180 ºC selama Kocok cream cheese dengan gula halus sampai creamy. sisihkan. 9 – 10 menit. 25 g Keju chedar parut Isian: 50 g White Chocolate ganache 200 g Paletta Vla Cheese 20 g Dusting donut 50 g Susu kental manis COST CALCULATION 50 g salted butter Aduk semua bahan hingga tercampur rata. Saran Harga Jual 6.500 Cara membuat: Masukkan adonan (24 g) ke dalam cetakan Biaya Bahan Baku 3.308 silicon dome diameter dan diamkan di dalam Biaya Operasional 1.323 Campurkan semua bahan cake, kocok di dalam mixer dengan kecepatan sedang selama ± 5 freezer hingga beku. Adonan isian untuk 12 buah Total Biaya Kotor 4.631 menit. Tuangkan adonan ± 90 g ke dalam cetakan mini loaf ukuran 10 X 5,5 x 3 cm. Panggang chocolava cake. % Keuntungan 40% di dalam oven suhu atas 200˚C suhu bawah 170 ºC - 180 ºC selama ± 10 menit. Keuntungan 1.852 Setelah dingin dekorasi bagian atas cake dengan Topping 4 5 Cookies: 250 g Zeefine Chocolava 75 g Butter 35 g Telur ayam 50 g Milk chocolate compound (cincang kasar) 50 g Kacang mede (cincang kasar) RAP 75 g Chocolate spread Tepung vla instan untuk bahan pengisi kue sus, eclair, Topping: fruit, tartlet, mille fuilles, danish party 25 g Milk chocolate compound (cincang kasar) 25 g Kacang mede (cincang kasar) 25 g Donut dusting • Tidak cepat basi (dibanding resep dasar) Cara membuat: • Mudah membuatnya dan praktis Campurkan Zeefine Chocolava, butter dan telur ayam, aduk di dalam mixer dengan kecepatan • Tidak meleleh saat dipanggang sedang selama ± 2 menit. Tambahkan potongan milk chocolate compound dan kacang mede, aduk hingga rata. Timbang adonan cookies masing-masing 15 g, bentuk bulat di tangan, tekan bagian tengahnya, isi dengan chocolate spread yang sudah dimasukkan ke dalam plastik segitiga, isi bagian tengahnya, bulatkan kembali. Letakkan cookies di atas loyang yang sudah dipoles dengan Carlo. Tambahkan cincangan milk chocolate dan kacang mede di atasnya. Panggang cookies di dalam oven suhu 170˚C selama ± 12 menit. Setelah dingin, taburkan donut dusting di atasnya. COST CALCULATION Lava Choco Saran Harga Jual 2.500 Biaya Bahan Baku 1.259 Cookies Biaya Operasional 503 Total Biaya Kotor 1.762 Kemasan Cara pakai Penyimpanan Masa kadaluarsa Hasil: 35 Cookies % Keuntungan 40% Simpan di tempat sejuk dan 12 bulan 10x500 g/Crt 400 g RAP, Recipe by: Chef Keuntungan 705 1000 g air dingin kering (18 -27°C, RH < 65%) Wandiko Aziz 7 Zeefine Pillow Cake Mix Instant premiks untuk membuat pillow cake dengan tekstur yang ringan, moist dan fluffy • Tampilan kokoh dengan tekstur ringan,moist dan fluffy. • Pori-pori cake halus. • Rasa Vanilla yang kuat, tanpa aroma amis telur. Fluppy Lemon Resep dasar Layer Cake Hasil: 5 portions cake, size 13 x 5 cm 1.000 g Zeefine Pillow Cake Mix 200 g Telur utuh Resep Filling : Recipe by: Chef Wandiko Aziz 850 g Putih Telur 150 g Minyak Sayur 100 g Paletta Vla 300 g Air 60 g Quick 75 75 g Adonan Bahan-bahan: Pillow Cake 250 g Zeefine Pillow Cake Mix Petunjuk Penggunaan: 210 g Putih telur 1. Panaskan oven pada suhu ± 150 C (suhu atas dan bawah) 50 g Telur utuh 2. Kocok semua bahan, kecuali minyak sayur, dengan balloon whisk pada mixer kecepatan tinggi selama ± 3 50 g Air menit (Spesific gravity : 0,33-0,35). 15 g Quick 75 3. Tambahkan minyak sayur perlahan, aduk dengan kecepatan rendah sampai tercampur rata selama 1 menit. 25 g Dairy cream 4. Oles loyang dengan Carlo, dan berikan kertas panggang pada dasar loyang. 1/4 bh Lemon zest 5. Masukkan ± 150 g adonan ke dalam loyang (24 cm x 10 cm x 7 cm), tuangkan ± 20 g filling ke atas adonan, ----------------------------- kemudian tuangkan ± 150 g adonan dan ratakan sampai filling tertutup adonan. 20 g Mentega asin leleh 6. Panggang pada oven suhu ± 150 oC (suhu atas dan bawah) selama ± 55 menit. 20 g Minyak sayur ----------------------------- 50 g Keju cheddar parut ------------------------------ 100 g Paletta Curd Lemon Cara membuat: Atur suhu oven 160/150ºC dan poles loyang ukuran 28x28x4 cm dengan Carlo dan dilapisi dengan kertas roti. Kocok Zeefine Pillow Cake Mix, telur, air, Quick 75 dan lemon menggunakan whisk COST CALCULATION dengan kecepatan tinggi selama ± 4 menit. Saran Harga Jual 12.200 Turunkan kecepatan mikser, tambahkan salted butter leleh dan Biaya Bahan Baku 6.210 Tetap stabil, dan kokoh minyak sayur dan aduk kira-kira 1 menit hingga adonan rata. Biaya Operasional 2.484 dengan aplikasi filling Pori-pori halus Masukkan adonan ke dalam loyang dan taburi dengan keju cheddar Tekstur ringan, Total Biaya Kotor 8.694 moist dan fluffy parut. Panggang adonan di dalam oven selama ± 25 menit hingga kuning kecoklatan. % Keuntungan 40% Keuntungan 3.478 Penyelesaian: Balikkan kue (upside down), poles kue dengan Paletta Curd Lemon dan ratakan. Potong kue menjadi 2 bagian sama besar dan lapisi 1 bagian kue dengan kue yang lain. Kemasan Penyimpanan Masa kadaluarsa Potong kue dengan ukuran 13x5 cm menjadi 5 porsi. Tutup sekeliling bagian samping kue Paper bag Simpan di tempat sejuk dan 9 bulan dengan plastik transparan. Untuk saran penyajian, rebahkan kue (bagian yang ditaburi keju 10 Kg kering (18 -27°C, RH < 65%) memanjang menghadap sisi kiri dan kanan dari kue). 9 Paletta Vla Bake stable custard siap pakai yang dapat diaplikasikan sebagai filling, topping, spreading & dekorasi pada cake, roti, donut & pastry. • Tahan Panggang (bake stable) • Umur Simpan kue Lebih Lama • Rasa & Aroma yang Khas • Freeze Thaw Stable untuk aplikasi Frozen Dough Vanilla Sandwich Cake Hasil: 1 whole cake (pullman sandwich form) Recipe by: Chef Wandiko Aziz Bahan-bahan: COST CALCULATION 200 g Zeefine Pillow Cake Mix 20 g Tepung protein Rendah Saran Harga Jual 38.100 170 g Putih telur Biaya Bahan Baku 19.393 40 g Telur utuh Biaya Operasional 7.757 60 g Air Total Biaya Kotor 27.150 12 g Quick 75 % Keuntungan 40% 15 g Mentega asin leleh Keuntungan 10.860 15 g Minyak sayur 25 g Keju cheddar parut Atur suhu oven 160/150 ºC dan poles loyak (12 x 12 x 14 cm) roti tawar dengan Carlo dan dilapisi dengan kertas roti. Kocok semua bahan kecuali salted butter leleh dan minyak sayur menggunakan whisk dengan kecepatan tinggi selama ± 4 menit. Turunkan kecepatan mikser kecepatan rendah, tambahkan salted butter leleh dan minyak sayur dan aduk kira-kira 1 menit hingga adonan rata. Masukkan adonan ke dalam loyang dan taburi dengan keju cheddar parut. Panggang adonan di dalam oven selama ± 45 Menit hingga kuning Kemasan Penyimpanan Masa kadaluarsa kecoklatan. 5 Kg/Pail Simpan di tempat sejuk dan 9 Bulan dalam kemasan asli belum dibuka kering (18 -27°C, RH < 65%) dalam kondisi penyimpanan yang disarankan 11 Caramel choco Loaf Cake Hasil: 4 cake Recipe by: Chef Tubagus R. M Carlo Cake: COST CALCULATION Pan Grease 500 g Zeefine Pillow Cake Mix Saran Harga Jual 23.500 350 g Putih telur 100 g Telur ayam Biaya Bahan Baku 11.956 Pengoles loyang dengan daya lepas atau release power yang optimal, 100 g Air Biaya Operasional 4.783 ekonomis dan di desain untuk aplikasi yang lebih luas mulai roti sampai 30 g Quick 75 Total Biaya Kotor 16.739 75 g Minyak sayur % Keuntungan 40% kue dengan kadar gula maksimal 20% dari total berat adonan.
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