(PUBLIC) Recipe Development

	A	B	C	D	E	F	G	H
1	Recipe Research
2	Tart Pastry
3	Recipe 1		Recipe 2		Recipe 3		Recipe 4
4	Ingredient	Quanitity	Ingredient	Quanitity	Ingredient	Quanitity	Ingredient	Quanitity
5	All Purpose Flour	250g	All Purpose Flour	300g	Cake Flour	150g	Plain Flour	160g
6	Butter	150g	Butter	150g	Butter	75g	Icing Sugar	35g
7	Salt	1/4 tsp	Egg yolk	3	Icing Sugar	30g	Ground Almond	10g
8	Icing Sugar	30g	Caster Sugar	60g	Egg Yolk	1	Salt	1/8 tsp
9	Cool Water	1 tablespoon	Fresh Milk	1.5tsp	Milk	1 tsp	Butter	90g
10	Vanilla Extract	1 tsp			Vanilla Extract	1/2 tsp	Egg Yolk	2
11	Egg yolk	2
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13	Cheese Custard
14	Recipe 1		Recipe 2		Recipe 3		Recipe 4
15	Ingredient	Quantity	Ingredient	Quanitity	Ingredient	Quanitity	Ingredient	Quanitity
16	Cream Cheese	250g	Philadelphia Cream Cheese	190g	Hokkaido Cream Cheese	200g	Cream Cheese	150g
17	Dairy Whipping Cream	150g	Kiri Cream Cheese	3 pieces	Parmesan Cheese	20g	Mascarpone Cheese	70g
18	Yoghurt Natural	60g	Kraft single cheese	2 slices	Butter	30g	Butter	40g
19	Butter	25g	Mixed Shredded Cheese (mozzarella, cheddar, parmesan)	30g	Salt	1/4 tsp	Cream	70g
20	Icing Sugar	30g	Mascarpone cheese	100g	Milk	100ml	Evaporated Milk	20g
21	Fresh Milk	40g	Butter	60g	Vanilla	0.5 tsp	Sugar	40g
22	Cornstarch	7g	Hokkaido Milk	200g	Icing Sugar	30g	egg	1
23	Egg	1	Caster Sugar	60g	Corn Starch	8g	Cornflour	10g
24	Vanilla	1 tsp	Corn Starch	24g	Egg	1	Lemon Juice	2 tbsp
25			Egg	2	Lemon Juice	1 1/3 tbsp	Salt	1/8 tsp
26			Lemon Juice	1 tbsp
27			Vanilla Extract	1/2 tsp
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29	Yolk Glaze
30	Egg yolk		Egg yolk + milk		Egg yolk + milk		Egg yolk + milk
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