Recipes
Production recipes for the main items in Product Ideas, sized for buffet batches.
Test before scaling
These are starting points, not finished production specs. Ovens, flours and cream fat levels differ, so bake a half or quarter batch first, adjust, then write the final version into your own recipe binder with exact allergen information.
Recipe list
| Recipe | Type | Yield | Effort | Diet |
|---|---|---|---|---|
| Milk bread dough (base) | Base dough | ~50 × 40 g | Med | – |
| Cream melon pan | Bun | ~50 | Med | – |
| Shio pan | Bun | ~50 | Med | – |
| Hojicha purin | Pour-and-set | ~45 cups | Low | Gluten-free |
| Matcha tiramisu | Assembled | 1 GN 1/1, ~40 pcs | Low | – |
| Japanese Basque cheesecake | Tray bake | 1 GN 1/2, ~40 pcs | Low | – |
| Butter mochi | Tray bake | 1 GN 1/1, ~48 pcs | Low | Gluten-free |
| Yuzu posset | Pour-and-set | ~55 cups | Low | Gluten-free |
| Warabi mochi | Pour-and-set | ~80 cubes | Low | Vegan, gluten-free |
| Sponge sheet | Base | 1 sheet 600×400 | Med | – |
| Red bean paste | Base filling | ~2.4 kg | Low (long cook) | Vegan, gluten-free |
Conventions
- All weights are in grams. Weigh everything, including eggs and liquids. 1 egg ≈ 50 g without the shell.
- GN 1/1 = 530 × 325 mm, GN 1/2 = 325 × 265 mm. Line pans with baking paper for tray bakes.
- Temperatures are for a convection/combi oven. For a deck oven, add about 15–20 °C.
- Cream means Swedish vispgrädde (36–40% fat).
- Cool cooked custards and fillings in the blast chiller to below +8 °C, following your egenkontroll plan.
- Allergens listed are the main ones. Always check the labels of the brands you buy.