diplomat cream Tivoli
v1CurrentComponent
Yield
~700 g
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
powder sugar | 10 | g | ¥4 | — | |
cream, light | 200 | ml | ¥330 | — | |
Pastry cream tivoli | 500 | g | ¥0 | — | |
| Total batch cost | ¥334 | ||||
| Cost per unit | ¥0 | ||||
| Suggested retail (30% food cost) | ¥2 | ||||