Sticky date
v1CurrentFinished Product
Yield
~30 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
molasses, sauce | 60 | g | ¥0 | — | |
cream, light, sauce | 600 | g | ¥0 | — | |
Butter, sauce | 150 | g | ¥0 | — | |
brown sugar, sauce | 525 | g | ¥0 | — | |
molasses | 120 | g | ¥508 | — | |
milk | 300 | ml | ¥105 | — | |
brown sugar | 420 | g | ¥126 | — | |
Butter | 255 | g | ¥663 | — | |
eggs | 6 | each | ¥338 | — | |
baking soda | 25 | g | ¥25 | — | |
baking powder | 12 | g | ¥21 | — | |
Dolcie pastry flour | 500 | g | ¥0 | — | |
Vanilla paste | 15 | g | ¥240 | — | |
water | 525 | ml | ¥0 | — | |
dates | 675 | g | ¥911 | — | |
| Total batch cost | ¥2,937 | ||||
| Cost per unit | ¥98 | ||||
| Suggested retail (30% food cost) | ¥326 | ||||