Croissant dough
v1CurrentComponent
Yield
~1 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
flour, Lune, ferment | 40 | g | ¥0 | — | |
water, ferment | 25 | g | ¥0 | — | |
yeast, dry, ferment | 1 | g | ¥0 | — | |
rye flour | 50 | g | ¥0 | — | |
flour, Lune | 550 | g | ¥0 | — | |
water | 175 | g | ¥0 | — | |
milk | 175 | g | ¥61 | — | |
yeast, dry | 9 | g | ¥23 | — | |
brown sugar | 60 | g | ¥18 | — | |
salt | 14 | g | ¥2 | — | |
NZ butter 25kg | 250 | g | ¥460 | — | |
| Total batch cost | ¥564 | ||||
| Cost per unit | ¥564 | ||||
| Suggested retail (30% food cost) | ¥1,882 | ||||