Standardized Formulas

The formulas used in a professional baking and pastry setting must be standardized. Unlike published formulas meant to work in a variety of settings for a wide audience, standardized formulas suit the specific needs of an individual pastry kitchen or bakeshop. Preparing well written and accurate standardized formulas is a big part of the professional pastry chef’s or baker’s work, as these are records that include much more than just ingredient names and preparation steps. Standardized formulas establish overall yields, serving sizes, holding and serving practices, and plating information. They set standards for equipment as well as temperatures and times for cooking or baking. These standards help to ensure consistent quality and quantity, and they permit pastry chefs and bakers to gauge the efficiency of their work and reduce costs by eliminating waste as appropriate.