Production identity
- Target finished yield
- 5 kg · approximately 20 portions at 250 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)
- Total formula input
- 5.5 kg before trim, evaporation, absorption or transfer loss
- Time
- 30 min active · 90 min total
- Equipment
- mixer or bench · scale · refrigeration
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Wrap and refrigerate ≤41°F / 5°C; rest before rolling.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| All-purpose flour | 3 kg | |
| Cold butter | 1.8 kg | cubed |
| Ice water | 650 g | starting amount |
| Kosher salt | 50 g |
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× |
|---|---|---|---|---|
| All-purpose flour | 54.55% | 1.5 kg | 3 kg | 6 kg |
| Cold butter | 32.73% | 900 g | 1.8 kg | 3.6 kg |
| Ice water | 11.82% | 325 g | 650 g | 1.3 kg |
| Kosher salt | 0.91% | 25 g | 50 g | 100 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
Blend flour and salt; cut cold butter to a mixture containing both small crumbs and larger flat pieces for flake.
Add ice water gradually, stopping when the dough holds under pressure without becoming wet or sticky.
Press together rather than kneading; excessive work develops gluten and smears butter.
Divide into equal blocks, flatten, wrap and rest under refrigeration so hydration equalizes and gluten relaxes.
Roll cold dough evenly, keeping bench flour minimal and returning it to refrigeration if butter softens.
Working numbers
- Flour = 100 baker’s %
- Butter = 60%
- Starting water ≈21.7% of flour; adjust to flour/environment
- Finished dough: 5 kg
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
Tender flaky crust potential, visible cool butter layers, dough rolls without cracking or springing back excessively.
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 |
|---|---|---|
| Tough crust | Overmixed/kneaded dough | Handle minimally and rest before rolling. |
| Butter leaks | Dough warmed and fat smeared | Rechill during production and keep butter discrete. |
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.