Spanish latte batch base (cold service)

Applies to: the prepared sweetened-milk base for COLD Spanish latte service only. Hot service never uses this base — it is built à la minute per the Spanish latte SOP. This is fresh dairy held above its serving temperature while it is worked, so it is treated as a control point, not as a syrup.

1. Weigh the sweetened condensed milk into the container.
2. 740 g on a scale. Condensed milk is weighed, never poured or counted in cans — a part-drained can is not a known quantity.
3. Add the full-fat milk and stir until the condensed milk is completely dispersed, with nothing sitting on the base of the container.
4. 3 L, giving the locked 740 g to 3 L ratio. Undispersed base at the bottom means the first cups pour thin and the last pour cloying.
5. Seal the container and label it before it goes anywhere near the fridge.
6. Product name, production date and time, discard date and time, and the initials of whoever made it. An unlabelled container is discarded and the discard is logged — there is no path where it is served.
7. Refrigerate sealed until service.
8. 48 hours maximum from production, then discard. This is the owner's operating limit for this base, not a regulatory threshold — check your own municipality's requirement, which may be shorter.
9. During service, return the container to refrigeration between uses. Track its time out.
10. 2 hours maximum out of refrigeration, cumulative across the shift. At 2 hours it is discarded immediately — it is not returned to the fridge to be used later.