Standardized Recipe: Brown Sugar Cashew Blondies

Recipe Name Brown Sugar Cashew Recipe By BakeorBreak

Blondies
Menu Type Desserts Classification Bars, Blondies
Total 16 Pieces Preparation 15 Minutes
Yield/Servings Time
Portion Size 2 Inches Bars Cooking Time 40 Minutes

Ingredients Description Quantity/100 Unit

Servings
All-purpose flour 13,5 kg
Baking powder 400 gr
Teaspoon salt 400 gr
Unsalted butter Softened 15 kg
Packed light 10 kg
brown sugar
Eggs 180 item
Vanilla extract 426 g
Unsalted roasted Chopped 12 kg
cashews

INSTRUCTIONS

 Preheat oven to 350°F. Grease an 8-inch square baking pan.

 Whisk together the flour, baking powder, and salt. Set aside.
 Using an electric mixer on medium speed, beat the butter and
brown sugar until smooth. Add the eggs, one at a time, mixing until
combined after each addition. Mix in the vanilla.
 Reduce mixer speed to low and gradually add the flour mixture,
mixing until combined. Stir in the cashews.
  Spread the batter evenly in the prepared pan. Bake 35-40 minutes,
or until a toothpick inserted in the center comes out with moist
crumbs. Cool completely before cutting into bars.

Precost Recipe
Recipe EY As Ingredie Invoice Recipe Individu
% Purchas nts al
ed Ingredi
ent
Cost
Qt Unit Qt Uni Cost Unit Cost Uni
y y t t
13, kg 100 13, kg All- 2600 kg 26000 kg 351000
5 % 5 purpose 0
flour
40 gr 100 40 gr Baking 3200 kg 32 gr 12800
0 % 0 powder 0
40 gr 100 40 gr Teaspoo 4000 kg 4 gr 1600’
0 % 0 n salt
15 kg 100 15 kg Unsalte 3000 200 15000 kg 225000
% d butter 0 gr 0 0
10 kg 100 10 kg Packed 5000 kg 50000 kg 500000
% light 0
brown
sugar
18 ite 100 18 ite Eggs 2220 kg 1480 unit 266400
0 m % 0 m 0
42 gr 100 42 gr Vanilla 7200 120 600 gr 255600
6 % 6 extract 0 gr
12 kg 100 12 kg Unsalte 1970 kg 19700 kg 236400
% d 00 0 0
roasted
cashews
Total Individual Ingredient Cost/100 Portions 600140
0
Ingredient Cost/Portion 60014

Assuming Selling Price =

79999/portion and all the items sold
Ingredient Cost/Portion = Rp.
out we get:
Food Cost Percentage = 60.014,00
(60014/79999)*100% = 75.01%