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| Ingredients | Amount |
|---|---|
| (44800) Made In Store Caramel | 1 OZ |
| (2022) Clear Cello Sheets 5x5 Bdl 1m | 1 SHEET |
Caramel Chews
1. For this activity you will need gloves, a scale, 5x5 cello sheets as noted in the recipe, a block scraper and a tray of cooled caramel. This activity is most efficiently carried out by two people one to cut and place the chew and the other to grab and wrap the chew.
2. Place six 5x5 cello sheets on scale, person one with gloved hands will cut chews and place on each sheet to the weight of one ounce.
3. To cut chews and avoid both damage to the tray and scraping metal shavings use only a block scraper for cutting. Push block scraper directly down into caramel. Once you hit the tray wiggle block scraper back and forth, pick up scraper move to end of cut and repeat process until you have a strip of caramel.
4. Person one will now cut caramel into smaller one ounce piece and shape into barrel. Once finished placing the chew onto the cello sheet.
5. Person two with no gloves on picks up the caramel with the sheet wrapping it around the caramel and twisting both ends and replaces the sheets as necessary onto the scale.
INGREDIENTS: corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, SOY. FACILITY PROCESSES PEANUTS AND TREE NUTS.
| Ingredients | Amount |
|---|---|
| (40049) Bear Claw 4.5 Oz | 1 |
| (9219) 5 X 6-1/2 Cello Bag | 1 BAG |
| (4083L) Lbl Bear Claw 100rl | 1 LABEL |
BEAR CLAW
1. Prepare CPC bags with appropriate label and amount necessary to meet store needs. The factory seal is at the top of the bag and the seam is on the back. Price bags and code with production date to insure proper rotation of product during restocking.
2. Turn on heat sealer.
3. Gather enough 40049 - Bear Claws to meet production needs.
4. With gloved hands place Bear Claw into prepared CPC bags.
5. Seal end with heat sealer and display.
INGREDIENTS: roasted cashews (cashews, partially hydrogenated vegetable oil (cottonseed, soybean), salt), milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup, water, sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), salt. CONTAINS CASHEW, MILK, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.
| Ingredients | Amount |
|---|---|
| (4011) 100ct Pecan Caramel Apple 11oz | 1 STREAKER APPLE |
| (9112) Milk Chocolate | 1 1/2 OZ |
Tuttle Caramel Apple
1. Prepare a parchment bag and set aside.
2. Gather enough completely cooled Pecan Caramel Apples (4005 or 4011) to meet the desired production levl of this activity.
2. Temper chocolate, once chocolate is in temper fill parchment bag 2/3 full.
3. Taking the Pecan Caramel Apple in one hand and the parchment bag filled with chocolate in the other, stripe apple from bottom to top, rotating the apple evenly around.
4. Set aside to dry.
INGREDIENTS: Apples, pecan pieces, milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin - an emulsifier, vanillin - an artificial flavor), corn syrup solids, water, granulated sugar, evaporated milk (milk, dipotassium phosphate, carrageenan, Vitamin D), cream powder (cream, lecithin, tocopherols), butter (cream, salt), partially hydrogenated vegetable oil (cottonseed, soybean), salt, vanillin - an artificial flavor. CONTAINS MILK, PECAN, SOY. FACILITY PROCESSES PEANUTS AND OTHER TREE NUTS.
