Production identity
- Target finished yield
- 5 kg · approximately 40 portions at 125 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 95.8% (5.22 kg declared primary input → 5 kg finished target)
- Total formula input
- 5.22 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 50 min total
- Equipment
- heavy saucepan · whisk · chinois
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold briefly with surface protected; avoid prolonged high heat that scorches dairy.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Whole milk | 4.5 kg | heated |
| Unsalted butter | 300 g | |
| All-purpose flour | 300 g | |
| Onion | 100 g | sliced |
| Kosher salt | 18 g | |
| Nutmeg | 2 g | fresh grated |
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 | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Whole milk | 86.21% | 2.25 kg | 4.5 kg | 9 kg |
| Unsalted butter | 5.75% | 150 g | 300 g | 600 g |
| All-purpose flour | 5.75% | 150 g | 300 g | 600 g |
| Onion | 1.92% | 50 g | 100 g | 200 g |
| Kosher salt | 0.34% | 9 g | 18 g | 36 g |
| Nutmeg | 0.04% | 1 g | 2 g | 4 g |
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
Infuse hot milk briefly with onion if desired, then strain.
Cook butter and flour into a white/pale roux without browning.
Whisk hot milk into roux in stages, establishing a smooth base before adding the remainder.
Cook at a gentle simmer until starch is fully hydrated and flour taste is gone; scrape corners frequently to prevent scorching.
Strain, weigh to 5 kg and finish with salt and nutmeg.
Working numbers
- Finished yield: 5 kg
- Gentle dairy heat; avoid hard boil/scorching
- Roux is pale—not brown
- Evaluate viscosity at service temperature
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
White to ivory; clean dairy aroma; smooth nappe; no scorch, raw flour or excessive nutmeg.
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
| Failure | Likely mechanism | Correction |
|---|---|---|
| Scorched flavor | High heat or poor pan scraping | Use heavy pan, moderate heat and scrape corners/base continuously. |
| Grainy/lumpy | Poor roux dispersion | Add liquid progressively while whisking and strain if necessary. |
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.