blondies (Copy)
v1CurrentFinished Product
Yield
~20 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 20 | each | ¥1,200 | — | |
biscoff cookie | 312.5 | g | ¥0 | — | |
Biscoff spread | 187.5 | g | ¥0 | — | |
Tomiz WHite chocolate 40% | 187.5 | g | ¥341 | — | |
Butter | 331.25 | g | ¥861 | — | |
brown sugar | 650 | g | ¥195 | — | |
eggs | 3.75 | each | ¥211 | — | |
Vanilla paste | 12.5 | g | ¥200 | — | |
Dolcie pastry flour | 525 | g | ¥0 | — | |
baking powder | 3.75 | g | ¥7 | — | |
salt | 3.75 | g | ¥0 | — | |
| Total batch cost | ¥3,016 | ||||
| Cost per unit | ¥151 | ||||
| Suggested retail (30% food cost) | ¥503 | ||||