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v1CurrentFinished Product
Yield
~12 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Dolcie pastry flour | 500 | g | ¥0 | — | |
eggs | 2 | each | ¥113 | — | |
Butter | 230 | g | ¥598 | — | |
salt | 5 | g | ¥1 | — | |
brown sugar | 160 | g | ¥48 | — | |
Granule Sugar | 160 | g | ¥56 | — | |
hazelnuts | 150 | g | ¥570 | — | |
supierore chocolate 55 % | 100 | g | ¥335 | — | |
Tomiz WHite chocolate 40% | 100 | g | ¥182 | — | |
supierore chocolate 55 % | 200 | g | ¥335 | — | |
cream, heavy 42 | 100 | ml | ¥140 | — | |
Kinder Bueno | 3 | each | ¥460 | — | |
supierore chocolate 55 % | 100 | g | ¥335 | — | |
| Total batch cost | ¥3,507 | ||||
| Cost per unit | ¥292 | ||||
| Suggested retail (30% food cost) | ¥974 | ||||