Babasoro BSND 2-1N

RECIPE
FORMULATION
RECIPE
FORMULATION
RECIPE
FORMULATION
Recipe formulation is used to
develop standard recipes that
serve as production controls.

RECIPE
FORMULATION
In food production, the most
important control tool is the
standardized recipe, aka
recipe formulation.
RECIPE
FORMULATION
A recipe is a statement of
ingredients and procedures
required to prepare a food item.

RECIPE
FORMULATION
Advantages of
Standardized Recipe
1. CONSISTENCY
The purpose of the standardized recipes is to
ensure consistency of each aspect of quality
every time a menu item is prepared.
Advantages of
Standardized Recipe
2. WORK SIMPLIFICATION
It simplifies other functions of a foodservice
operation, including planning, purchasing,
forecasting, recipe costing, and pricing.
Advantages of
Standardized Recipe
3. AVOIDS COMPROMISE OF
FOOD QUALITY
Accuracy in weights and measures is
essential in centralized ingredient assembly.
Suggestions for
Recipe Content
RECIPE TITLE
The title should be printed in large type and either
centered on the page or placed to the left of the top of
the page, code for computerized systems may also
be placed here.
Suggestions for
Recipe Content
YIELD &
PORTION SIZE
The total recipe yield may be provided in measure,
weight, number of pans, or number of portions. The
portion size may be in weight, measure, or count.
Suggestions for
Recipe Content
COOKING TIME
& TEMP
This information is often listed at the top of the page
so preheating of equipment and scheduling of
cooking can be determined without reading the entire
recipe.
Suggestions for
Recipe Content
INGREDIENTS &
QUANTITIES
Names of ingredients are generally listed on the left
side of the recipe with the quantities arranged in one
or more columns to accommodate different yields.
Suggestions for
Recipe Content
PROCEDURE
Directions for preparation of the product should be
divided into logical steps and are most effective when
placed directly across from the ingredients to be
combined.
Suggestions for
Recipe Content
RECIPE YIELD
Recipe yield is simply a measure of the total amount
produced by a recipe. Recipe yield can be expressed
in weight, measure, or count.
Suggestions for
Recipe Content
QUALITY STANDARDS
Quality standards are measurable statements of the
aesthetic characteristics of food items, and they serve
as the basis for sensory analysis of the prepared
product. These include appearance, color, flavor,
texture, consistency, and temperature.
Recipe format showing
block arrangement.
Recipe evaluation form
Sample score card
Sample score card
 Babasoro BSND 2-1N
RECIPE
ADJUSTMENT
RECIPE
ADJUSTMENT
RECIPE
ADJUSTMENT
The factor and percentage
methods are commonly used
approaches for recipe
formulation.
RECIPE
ADJUSTMENT
In the factor method, the
quantities of ingredients in
the original (source) recipe
are multiplied by a
conversion factor,
as explained in the following steps:
 Divide the desired yield by the known yield of the
1 source recipe to obtain the conversion factor. For
example, if the source recipe has a yield of 12 and the
desired yield is 75, then the factor is 6.25
(75/12=6.25).
Convert all volume measurements to weights, when
2 possible. For example, 3 cups of water weighs 1
pound 8 ounces. For ease in figuring, weights should
be expressed in pounds and decimal components of
pounds; 1 pound 8 ounces is 1.5 pounds.
 Multiply the amount of each ingredient in the
3 original recipe by the factor.
Round off unnecessary or awkward fractions.
4
In the percentage method, the
percentage of the total weight
of the product is calculated for
each ingredient.
Once this percentage has been established,
it remains constant for all future adjustments.
 STEP 1
Convert all ingredients in the original recipe from
measure or pounds and ounces to pounds and tenths of
a pound. Make desired equivalent ingredient
substitutions, such as fresh eggs for frozen whole eggs
and powdered milk for liquid milk.
STEP 2
Total the weight of ingredients in the recipe. Use EP
weights when a difference exists between EP and AP
weights. The recipe may show both AP and EP weights,
but the edible portion is used in determining the total
weight.
 STEP 3
Calculate the percentage of each ingredient in relation
to the total weight.
Repeat for each ingredient. Use this formula:
Sum of percentages should total 100%

STEP 4
Check the ratio of ingredients, which should be in
proper balance before going further. Standards have
been established for ingredient proportions of many
items.
 STEP 5
Add estimated handling loss to the weight needed. An
example of handling loss is the batter left in bowls or on
equipment. This loss will vary according to the product
being made and preparation techniques of the worker.
Similar recipes, however, produce predictable losses,
which with some experimentation can be accurately
assigned. The formula for adding handling loss to a
recipe follows.
 STEP 6
Determine the total weight of the product needed by
multiplying the portion weight expressed in decimal
parts of a pound by the number of servings to be
prepared. To convert a portion weight to a decimal part of
a pound, divide the number of ounces by 16 or refer to a
decimal equivalent table
 STEP 7
Multiply each percentage number by the total weight to give the
exact amount of each ingredient needed. Once the percentages of
a recipe have been established, any number of servings can be
calculated and the ratio of ingredients to the total will be the same.
One decimal place on a recipe is shown (e.g., 8.3 lb) unless it is
less than one pound; then two places are shown (e.g., 0.15 lb).
Rounding off weights and
measures guide