Pound Cake

Production identity

Target finished yield

6 kg · approximately 60 portions at 100 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 90.9% (6.6 kg declared primary input → 6 kg finished target)

Total formula input

6.6 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 90 min total

Equipment

mixer · loaf or sheet pans · oven

U.S. major allergens intentionally present

Egg, Milk, Wheat

Additional sensitivity note

None listed.

Holding / service

Cool completely before wrapping; store according to house shelf-life standard.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

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. Cream butter and sugar until aerated but not greasy; bowl/scrape often for uniform structure.

2. Add eggs gradually, allowing the emulsion to recover after each addition; curdling at this stage weakens crumb.

3. Combine flour, baking powder and salt; add dry and milk in alternating additions at low speed.

4. Deposit by weight into prepared pans and bake until center structure is set and a probe shows no wet batter.

5. Cool before depanning/wrapping, then weigh baked yield and compare against target loss.

Working numbers

• Butter:sugar:egg:flour are each 100 parts in classic pound-cake logic
• Target baked yield: 6 kg
• Egg addition protects batter emulsion
• Deposit pans by weight

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

Fine even crumb, rich butter/vanilla aroma, moist but fully set, thin browned crust; no greasy streaks or gummy line.

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.