marron burnt cheesecake large 21cm
v1CurrentFinished Product
Yield
~8 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
COLFLO67 | 12 | g | ¥11 | — | |
marron puree | 150 | g | ¥431 | — | |
brandy | 25 | ml | ¥33 | — | |
Vanilla paste | 5 | g | ¥80 | — | |
salt | 2 | g | ¥0 | — | |
Granule Sugar | 220 | g | ¥77 | — | |
cream, heavy 42 | 440 | ml | ¥616 | — | |
cream cheese | 600 | g | ¥960 | — | |
| Total batch cost | ¥2,207 | ||||
| Cost per unit | ¥276 | ||||
| Suggested retail (30% food cost) | ¥920 | ||||