custard for desserts
v1CurrentFinished Product
Yield
~20 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
COLFLO67 | 4 | g | ¥4 | — | |
gelatin | 4 | g | ¥33 | — | |
egg yolk 500 gram | 85 | g | ¥153 | — | |
brandy | 7 | ml | ¥9 | — | |
vanilla bean | 0.5 | each | ¥150 | — | |
Butter | 20 | g | ¥52 | — | |
salt | 2.004 | g | ¥0 | — | |
Granule Sugar | 160 | g | ¥56 | — | |
cream, heavy 42 | 125 | ml | ¥175 | — | |
milk | 1 | l | ¥350 | — | |
| Total batch cost | ¥982 | ||||
| Cost per unit | ¥49 | ||||
| Suggested retail (30% food cost) | ¥164 | ||||