tallow butter 40 Puff Pastry
v1CurrentComponent
Yield
~17 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
tallow | 300 | g | ¥75 | — | |
Butter | 200 | g | ¥520 | — | |
water | 375 | ml | ¥0 | — | |
salt | 20 | g | ¥3 | — | |
White vinegar | 20 | ml | ¥19 | — | |
Dolcie pastry flour | 500 | g | ¥0 | — | |
flour, Lune | 500 | g | ¥0 | — | |
| Total batch cost | ¥616 | ||||
| Cost per unit | ¥36 | ||||
| Suggested retail (30% food cost) | ¥121 | ||||