tallow/butter 30 Puff Pastry
v1CurrentComponent
Yield
~1915 g
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
tallow | 350 | g | ¥88 | — | |
Butter | 150 | g | ¥390 | — | |
water | 375 | ml | ¥0 | — | |
salt | 20 | g | ¥3 | — | |
White vinegar | 20 | ml | ¥19 | — | |
Dolcie pastry flour | 500 | g | ¥0 | — | |
flour, Lune | 500 | g | ¥0 | — | |
| Total batch cost | ¥499 | ||||
| Cost per unit | ¥0 | ||||
| Suggested retail (30% food cost) | ¥1 | ||||