chocolate sheet cake test 25 cm
v1CurrentFinished Product
Yield
~16 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
invert sugar, ganache | 60 | g | ¥0 | — | |
powder sugar, ganache | 60 | g | ¥0 | — | |
cream cheese, ganache | 150 | g | ¥0 | — | |
supierore chocolate 55 %, ganache | 200 | g | ¥0 | — | |
cream, heavy 42, ganache | 120 | ml | ¥0 | — | |
Dolcie pastry flour | 250 | g | ¥0 | — | |
Granule Sugar | 350 | g | ¥122 | — | |
cocoa powder | 75 | g | ¥240 | — | |
baking soda | 7.5 | g | ¥8 | — | |
baking powder | 7.5 | g | ¥13 | — | |
salt | 5 | g | ¥1 | — | |
eggs | 2 | each | ¥113 | — | |
yoghurt | 180 | g | ¥81 | — | |
Butter | 90 | g | ¥234 | — | |
sunflower oil | 60 | ml | ¥0 | — | |
Vanilla paste | 10 | g | ¥160 | — | |
invert sugar | 60 | g | ¥52 | — | |
water | 240 | ml | ¥0 | — | |
instant coffee | 4 | g | ¥0 | — | |
| Total batch cost | ¥1,023 | ||||
| Cost per unit | ¥64 | ||||
| Suggested retail (30% food cost) | ¥213 | ||||