STANDARD RECIPE CARD DATE:

Dish Name French Baguette

Recipe Category
Recipe Code
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
: _________
__________________________
__________________________
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Ingredients for _5 baguettes of 350 gm each Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
1 KGS FLOUR 0 0.00 1 0.00
0.03 KGS YEAST 0 0.00 0.03 0.00
0.015 KGS SALT 0 0.00 0.015 0.00
0.02 KGS GLUTEN 0 0.00 0.02 0.00
0.02 KGS BREAD IMPROVER 0 0.00 0.02 0.00
0.6 LITRES WATER 0 0.00 0.6 0.00

Method:
1.weigh all ingradients.
2.sieve flour,gluten and bread improver and salt.
3.mix gluten in water an mix in flour
4. Make a dough.keep dough for resting. Give initial proof, knock back and rest
5.Scale a dough in equal quantities.
6. roll baguette and keep for proving.
7.bake at 230ºc with steam
8.lower the heat after 10 minutes and bake at 200ºc for 15 min.
Plus Extra Costs : ______________
Cost of Raw Materia 13.74
Cost Per Portion : ______________
Executive Chef : ______________ F.C. Factor %
Actual Sales Price
Cost Controller : ______________ Actual Food Cost : ______________