Recipes (Bill of Materials)
Recipe: Butter Croissant
Recipe Details
Recipe Code: RCP-003
Product: Butter Croissant
Yield: 60.00 pc
Preparation Time: 60 minutes
Baking Time: 20 minutes
Baking Temperature: 200°C
Cost Estimate
Total Ingredient Cost: ₱73.15
Cost per Unit: ₱1.22
Can Produce: 360.00 units
Ingredients
| Item Code | Ingredient | Quantity Required | Current Stock | Unit Cost | Line Cost | Status |
|---|---|---|---|---|---|---|
| RM-002 | Bread Flour | 10.000 kg | 250.000 kg | ₱0.80 | ₱8.00 | Available |
| RM-010 | Eggs | 20.000 pc | 800.000 pc | ₱0.16 | ₱3.20 | Available |
| RM-004 | Granulated Sugar | 1.500 kg | 380.000 kg | ₱0.60 | ₱0.90 | Available |
| RM-006 | Instant Dry Yeast | 0.150 kg | 45.000 kg | ₱7.00 | ₱1.05 | Available |
| RM-008 | Unsalted Butter | 12.000 kg | 80.000 kg | ₱5.00 | ₱60.00 | Available |
| Total Cost per Batch: | ₱73.15 | |||||
Instructions
1. Make dough. 2. Laminate with butter 3 folds. 3. Cut triangles and roll. 4. Proof overnight. 5. Egg wash. 6. Bake 20 min at 200�C.