Production identity
- Target finished yield
- 5 kg · approximately 40 portions at 125 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 98.0% (5.1 kg declared primary input → 5 kg finished target)
- Total formula input
- 5.12 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 55 min total
- Equipment
- heavy saucepan · whisk · chinois
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold only for a short quality window; keep above required hot-hold threshold when applicable and whisk periodically.
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
| Ingredient | Weight | Specification |
|---|---|---|
| White chicken stock | 4.5 kg | hot |
| Unsalted butter | 300 g | |
| All-purpose flour | 300 g | |
| Kosher salt | 20 g | final adjustment |
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× |
|---|---|---|---|---|
| White chicken stock | 87.89% | 2.25 kg | 4.5 kg | 9 kg |
| Unsalted butter | 5.86% | 150 g | 300 g | 600 g |
| All-purpose flour | 5.86% | 150 g | 300 g | 600 g |
| Kosher salt | 0.39% | 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
Cook butter and flour into a pale/blond roux, removing raw flour aroma without developing dark color.
Add hot stock in stages while whisking to prevent lumps; once dispersed, bring to a controlled simmer.
Simmer long enough to hydrate starch completely and remove floury taste, skimming as needed.
Strain if the service standard requires a perfectly smooth sauce.
Weigh finished sauce, correct to 5 kg with stock if necessary, then adjust seasoning.
Working numbers
- Roux ≈ 12% of stock weight combined fat+flour
- Finished yield: 5 kg
- Final viscosity should coat a spoon without paste-like heaviness
- Season after final yield
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
Smooth, glossy, pale ivory; clean chicken flavor; no raw flour taste; nappe consistency.
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 |
|---|---|---|
| Lumps | Liquid added too quickly before roux dispersed | Add in stages with vigorous whisking, then strain if needed. |
| Too thick after hold | Starch continued absorbing water/evaporation concentrated sauce | Whisk in hot stock to the documented service viscosity. |
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.