Banana Pudding

Production identity

Target finished yield

10 kg · approximately 50 portions at 200 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (10 kg declared primary input → 10 kg finished target)

Total formula input

10 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 100 min total

Equipment

saucepan · sheet pan · hotel pans · scale

U.S. major allergens intentionally present

Egg, Milk, Wheat

Additional sensitivity note

None listed.

Holding / service

Refrigerate ≤41°F / 5°C; assemble close enough to service to control wafer softening and banana oxidation.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Prepare and chill pastry cream completely before assembly; warm custard accelerates banana breakdown and wafer collapse.

2. Slice bananas uniformly immediately before layering and toss very lightly with lemon only if the flavor remains balanced.

3. Layer pastry cream, wafers and bananas in a defined repeating order so each portion contains all components.

4. Top with whipped cream close enough to service to preserve aeration.

5. Weigh finished pan/batch to 10 kg and refrigerate; define the house texture window because wafers continue hydrating.

Working numbers

• Finished yield: 10 kg
• Pastry cream = 50% of finished formula
• Bananas = 25% peeled weight
• Texture changes continuously after assembly; service window is part of formula

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Cold vanilla custard, ripe fresh banana, wafers softened at edges but not dissolved, light cream finish; no gray oxidized fruit.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.