red velvet cake
v1CurrentFinished Product
Yield
~12 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Vanilla paste | 10 | g | ¥160 | — | |
cream cheese | 375 | g | ¥600 | — | |
eggs | 150 | g | ¥8,438 | — | |
Butter | 150 | g | ¥390 | — | |
Tomiz WHite chocolate 40% | 195 | g | ¥355 | — | |
sunflower oil | 100 | ml | ¥0 | — | |
milk | 40 | ml | ¥14 | — | |
yoghurt | 130 | g | ¥59 | — | |
Butter | 100 | g | ¥390 | — | |
salt | 2 | g | ¥0 | — | |
baking soda | 2 | g | ¥2 | — | |
baking powder | 18 | g | ¥32 | — | |
cocoa powder | 25 | g | ¥80 | — | |
Granule Sugar | 345 | g | ¥121 | — | |
Dolcie pastry flour | 345 | g | ¥0 | — | |
Vanilla paste | 5 | g | ¥160 | — | |
egg white | 60 | g | ¥1,800 | — | |
eggs | 2 | each | ¥8,438 | — | |
| Total batch cost | ¥12,502 | ||||
| Cost per unit | ¥1,042 | ||||
| Suggested retail (30% food cost) | ¥3,473 | ||||