Sazón de OrigenFictional contemporary Colombian restaurant in Medellín, 2 locations, 6 years in business. Every sample result in the library comes from this same case.

Standard Recipes, Spec Sheets and Production

Sample result

Standardized Recipe Builder for Restaurants

The owner asked this:"Marta makes the house hogao and she makes it from memory. When Marta is off, the hogao comes out different and you can taste it in the bandeja and in the sancocho. Write it down so anyone can make it."

① The header, which is the anchor

Preparation	Type	Batch size	Portions produced	Portion weight	Shelf life	Version and date	Owner
House hogao	Mise en place sub-recipe	1 pot · 7.05 kg in	70	45 g	5 days at 4 °C	v1 · 26-Aug	Marta Q. (production chef)

The header sits on top and in bold because it is the one thing nobody changes without telling anyone. If one day 62 portions come out instead of 70, the paper is not patched by hand: you weigh again and you raise the version.

And one house decision worth stating: this recipe enters the bandeja, the sancocho and the trout BY CITATION. None of those three dishes carries the hogao written inside it.

② The body, with the tool that is actually at the station

Ingredient	Net weight	Unit	Measuring tool	Prep note
Ripe chonto tomato	4,200	g	floor scale	cored, in 1 cm dice
Spring onion	1,500	g	floor scale	white part plus 2 cm of green
Sunflower oil	350	ml	graduated jug	—
Peeled garlic	60	g	gram scale	crushed, not chopped
Annatto colouring	12	g	level 6 g spoon × 2	dissolved in warm oil
Salt	55	g	gram scale	half at the start, half at the close
Ground cumin	4	g	level 2 g spoon × 2	—

Cited sub-recipes: none. This IS the sub-recipe.

Method

Heat the oil with the annatto over medium heat, 3 min, until the oil takes an even orange tone. Control point: if it smokes, it goes in the bin and you start again.
Sweat the onion 8 min, stirring every 2 min. Control point: translucent, no colour at the edges.
Add the garlic, 1 min. Control point: perfume, not colour.
Add the tomato and half the salt. Cook 35 min on low, covered for the first 15 min. Control point: the tomato loses the shape of the dice and releases its water.
Uncover and reduce 12 min. Control point: the wooden spoon leaves a track on the bottom and the track takes 3 seconds to close.
Finish with the remaining salt and the cumin. Control point: taste; if it needs more salt, how much was added goes on the paper, it is not added in silence.

Storage: in a covered 4 litre tub, labelled with preparation, date, time and owner. 5 days at 4 °C. Reheat in a water bath, never straight in the microwave, because the oil splits and the hogao looks broken on the bandeja.

Minimum equipment: 12 litre pot, gram scale, 4 litre tub. Site 2 has no 12 litre pot: there the recipe runs at half batch and yields 35 portions, and that is written into its own version of the header.

The full example has 1 more part(s): you see them inside the library, with your account.