blondies
v1CurrentFinished Product
Yield
~16 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 16 | each | ¥960 | — | |
biscoff cookie | 250 | g | ¥0 | — | |
Biscoff spread | 150 | g | ¥0 | — | |
Tomiz WHite chocolate 40% | 150 | g | ¥273 | — | |
Butter | 265 | g | ¥689 | — | |
brown sugar | 520 | g | ¥156 | — | |
eggs | 3 | each | ¥169 | — | |
Vanilla paste | 10 | g | ¥160 | — | |
Dolcie pastry flour | 420 | g | ¥0 | — | |
baking powder | 3 | g | ¥5 | — | |
salt | 3 | g | ¥0 | — | |
| Total batch cost | ¥2,412 | ||||
| Cost per unit | ¥151 | ||||
| Suggested retail (30% food cost) | ¥503 | ||||