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The Functions of Standardized Formulas

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
An operation’s own recipes are used to control production. They do this in two ways:
  • They control quality. Standardized formulas and recipes are detailed and specific. This is to ensure the product is the same every time it is made and served, no matter who cooks it.
  • They control quantity. First, they indicate precise quantities for every ingredient and how to measure that quantity. Second, they indicate exact yields and portion sizes and how to measure and serve those portions.

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