Daily production cards from the on-site bakery. Bread, rolls, buns, pastry. Baker's percentages, multi-yield outputs, allergen splits and house critical points — for the team behind the standards.
Every formula on these cards is in baker's % — multiply by your batch size to scale up or down. Flour is always 100%.
Where one dough produces multiple products (loaves + egg-washed rolls), allergens differ between outputs. Cards split this clearly.
Fiji heat protocols, windowpane tests, target dough temps — the operator-led wisdom that makes the difference between OK and right.