Mentega Putih 23% Garam 2% Air 20% Lesitin 5%

Tepung Ubi 25%

Tepung Terigu 25%

Pencampuran I T = 50 0 C t = 15-20 menit 1300 rpm Pencetakan T = 1600 C

Coklat bubuk 8%

Mentega putih 47% Susu Skim 35% Gula 10%

Pemanggangan T = 1600 C t =3 menit Pendinginan T = 27 0 C t = 5 10 menit Pelapisan Cream T = 27 0 t = 3-5 menit Pengemasan T = 27 0 C t = 3 - 5menit

Uap Air 96 %

Pencampuran II T = 50 o C t = 2-3 jam

Adonan Krim = 150-250 poise

Plastik, kaleng

Karantina t = 2-3 jam

Reject 1%

Label

Pelabelan T = 27 0 C t = 3 - 5menit Produk Wafer Cream

Gambar 1. Diagram Alir Proses Produksi Wafer Cream Ubi Jalar

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