basic brioche
v1CurrentFinished Product
Yield
~12 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Butter | 100 | g | ¥260 | — | |
salt | 5 | g | ¥1 | — | |
flour, Lune | 500 | g | ¥0 | — | |
eggs | 2 | each | ¥113 | — | |
Granule Sugar | 75 | g | ¥26 | — | |
yeast, dry | 10 | g | ¥26 | — | |
milk | 250 | ml | ¥88 | — | |
| Total batch cost | ¥513 | ||||
| Cost per unit | ¥43 | ||||
| Suggested retail (30% food cost) | ¥142 | ||||