Chocolate and Confectionery Batch Record
Know which couverture, cream or nuts went into a batch of bars or bonbons. The thermometer reading is on the same page as the lot number.
FP-13 1 page
Food production and artisan makers · FP-15
Dough Batch and Proving Record
A free printable dough batch record sheet — flour and ingredients with lot numbers, mix, bulk and prove with target beside actual, and the loaves out.
Download Free · no sign-up
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
See what a dough actually did on the day, stage by stage. A flat batch can then be explained from the record rather than guessed at.
Who it is for
Micro-bakeries, home bakers selling bread, and anyone running a dough to a formula they need to repeat.
How to use it
- Record each ingredient with its supplier, lot or bag date, weight and allergen.
- Copy your formula's target for each stage into the target column.
- Write the start and end time and the actual reading against every stage.
- Count loaves out and rejects, and note where the batch went.
What is on the sheet
One page, top to bottom:
Printed under the title: One dough from mix to oven: what went in from which bag, what it did at each stage, and how many loaves it made.
Write-on lines: Dough / product · Date · Batch no. · Baker
Ingredients — flour lot numbers are what a complaint will ask for
Table, 5 rows: Ingredient · Supplier · Lot / bag date · Weight · Allergen
Mix, bulk and prove — target from your formula; actual from the clock and probe — none printed
Table, 7 rows: Stage · Start · End · Target (yours) · Actual · Notes
Write-on lines: Dough weight · Pieces scaled at · Loaves / units out · Rejects / wastage · Went to
Questions
Why are there no mix or proving times on the sheet?
Because they come from your formula and your bakery, and they change with the weather. The sheet gives you a target column to copy yours into and an actual column for what the clock and the probe showed.
How is this different from a bread yield sheet?
A yield sheet counts what came out against what was planned. This one follows a single dough through its stages, so it is the record you look at when the yield sheet shows a bad day.
Related sheets
Batch Production Record
Record the batch codes going in and the destinations going out, so a recall or a complaint can be traced to one day's production rather than all of it.
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Allergen Matrix and Dish Record
Keep one grid that anybody taking an order can read, instead of a set of recipe cards nobody has time to look through during service.
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Recipe Costing Sheet
Work out what a dish actually costs to make as you make it, including the trimmings, so a price is set from a figure rather than a feeling.
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Also in the resources library
The same subject, with a version you can fill in on screen.
Home Bread Baking Log
The flours, water, salt and leaven that went into each bake.
KF-594 Log PDF Online
