short pastry base
v1CurrentComponent
Yield
~33 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
White vinegar | 20 | g | ¥19 | — | |
Haruyokoi bread flour | 500 | g | ¥0 | — | |
Dolcie pastry flour | 500 | g | ¥0 | — | |
salt | 20 | g | ¥3 | — | |
water | 375 | g | ¥0 | — | |
NZ butter 25kg | 200 | g | ¥368 | — | |
shortening | 400 | g | ¥440 | — | |
| Total batch cost | ¥829 | ||||
| Cost per unit | ¥25 | ||||
| Suggested retail (30% food cost) | ¥84 | ||||