NY cookie marble
v1CurrentFinished Product
Yield
~14 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 14 | each | ¥840 | — | |
Butter | 230 | g | ¥598 | — | |
brown sugar | 160 | g | ¥48 | — | |
Granule Sugar | 160 | g | ¥56 | — | |
Dolcie pastry flour | 500 | g | ¥0 | — | |
baking powder | 18 | g | ¥32 | — | |
salt | 5 | g | ¥1 | — | |
eggs | 2 | each | ¥113 | — | |
supierore chocolate 55 % | 600 | g | ¥2,010 | — | |
| Total batch cost | ¥3,697 | ||||
| Cost per unit | ¥264 | ||||
| Suggested retail (30% food cost) | ¥880 | ||||