Production identity
- Target finished yield
- 12 kg · approximately 60 portions at 200 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 92.3% (13 kg declared primary input → 12 kg finished target)
- Total formula input
- 12.7 kg before trim, evaporation, absorption or transfer loss
- Time
- 45 min active · 90 min total
- Equipment
- hotel pans or baking dishes · convection oven · scale
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Serve warm or cool under the approved plan; refrigerate perishable leftovers at 41°F / 5°C or below.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Sliced peaches | 7 kg | drained as needed |
| Granulated sugar | 1.4 kg | split filling/batter |
| All-purpose flour | 1.8 kg | |
| Whole milk | 1.4 kg | |
| Unsalted butter | 700 g | |
| Lemon juice | 250 g | |
| Baking powder | 80 g | |
| Kosher salt | 30 g | |
| Cinnamon | 20 g | |
| Vanilla | 20 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× |
|---|---|---|---|---|
| Sliced peaches | 55.12% | 3.5 kg | 7 kg | 14 kg |
| Granulated sugar | 11.02% | 700 g | 1.4 kg | 2.8 kg |
| All-purpose flour | 14.17% | 900 g | 1.8 kg | 3.6 kg |
| Whole milk | 11.02% | 700 g | 1.4 kg | 2.8 kg |
| Unsalted butter | 5.51% | 350 g | 700 g | 1.4 kg |
| Lemon juice | 1.97% | 125 g | 250 g | 500 g |
| Baking powder | 0.63% | 40 g | 80 g | 160 g |
| Kosher salt | 0.24% | 15 g | 30 g | 60 g |
| Cinnamon | 0.16% | 10 g | 20 g | 40 g |
| Vanilla | 0.16% | 10 g | 20 g | 40 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
Adjust peach drainage so filling has enough juice to become saucy without flooding the batter/crust.
Combine filling sugar, acid and spice with peaches. Prepare batter/dough by weight and mix only enough for uniform hydration.
Load pans to a documented depth; excessive depth changes bake time and starch setting.
Bake until top is deeply golden and fruit juices are actively bubbling through the center—not just the edges.
Rest long enough for starch/pectin structure to set, then weigh finished yield and portion by mass.
Working numbers
- Target finished yield: 12 kg
- Bake loss target ≈8% of listed formula mass
- Center bubbling is evidence the filling reached starch-setting heat
- Portion: 200 g = 60 portions
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
Jammy peach filling with defined fruit pieces, browned tender topping/crust, balanced acid and cinnamon; no raw flour center or watery puddle.
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 |
|---|---|---|
| Watery filling | Fruit water exceeds thickening/bake capacity | Drain/adjust fruit and bake to full center bubbling. |
| Gummy/raw center | Pan too deep or bake incomplete | Reduce fill depth or extend bake until center sets. |
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.