Scooping & Tray Setup

Category: Core Recipes & Prep | Audience: Kitchen Staff | Authority: Corporate (Read-Only)

Overview
Consistency in size ensures even baking across the entire tray. A cookie that is too small burns; a cookie that is too large stays raw in the middle. We use standard 6-ounce puck weights across all baseline recipes.

The Scooping Technique

1. Pull one container of cured dough from the walk-in cooler. Do not let the dough sit at room temperature for more than 10 minutes before scooping.
2. Use the Official Blue-Handled #6 Disher Scoop.
3. Drive the scoop deep into the dough, press firmly against the side of the container to pack the scoop completely, and level off the bottom using a clean scrape against the container edge.
4. Release the dough puck directly onto the digital prep scale.

Weight Calibration Metrics

• Target Weight: 170 grams (6.0 oz) per puck.
• Acceptable Variance: 165g to 175g.
• Action: If a puck falls outside this variance, add or subtract dough immediately. Never guess or eyeball the weight.

Tray Layout Configurations

• Line a commercial aluminum half-sheet pan with standard parchment paper.
• The 3x2 Grid Pattern: Place exactly 6 dough pucks per tray to allow for standard spread without touching.

       [ PUCK 1 ]      [ PUCK 2 ]      [ PUCK 3 ]
       
       [ PUCK 4 ]      [ PUCK 5 ]      [ PUCK 6 ]

• Once trayed, cover the sheet pan with a plastic rack cover and return to the holding fridge until called for baking.