Bread and Pastry Costing Group 1

CUL 234 BREAD AND PASRY
BY
BS. IND. TECH. CA 2A
GABINI, ANGELINE M.
OTTO, JENNY MAE D.
VELARDE, MERA FE B.
MANZANILLA, MARVILU V.
VILLARIN, MARILOU D.
OMBAL, RENAN M.
LOBERANES, LAICA O.
BANADOS, NICOLE C.
TABA, DONABEL N.
FULFILLMENT
Submitted in partial fulfillment of the requirements

For the degree of Bachelor of Science in Industrial Technology
major in Culinary Arts
SY: 1st Sem 2023-2024

Culinary Laboratory (CUL 124) Department of Technology
EVSU-OCC
EASTERN VISAYAS STATE UNIVERSITY-ORMOC CITY CAMPUS
Cream Puff
Laboratory no. 1
“Quick Bread”
Ingredients:
Flour Weight : 250 grams
Choux Pastry: Percent Weight in Grams

Water 189 472.5
Butter 94 235
Salt 1.9 4.75
MAYA All- purpose Flour 100 250
Eggs 167 417.5
Vanilla Cream Filling :

Sugar 22 110
MAYA Cornstarch 8 40
Salt 0.1 0.5 or pinch
Milk 100 500
Egg yolk 8 40
Butter 5.5 27.5
Vanilla 0.8 4
Caramel glaze
Sugar 100 216
Water 52.5 113
Cream of Tartar 0.25 0.5 or pinch
Procedure:
Mixing Method used:
1. In a saucepan, combine water, butter, and salt. Heat until butter melts and water boils. Lower
heat. Add flour and stir vigorously until mixture leaves sides of pan. Remove from heat and cool.
2. Beat in eggs one at a time, beating until smooth before adding the next one. Continue beating
until very smooth and shiny.
3. Drop the mixture onto greased cookie sheets. Bake at 400°F/204"C for 30 minutes then lower
temperature of oven to 300°F/149°C and continue baking for 10 to 15 minutes or until puffed
and dry inside.
4. Prepare vanilla cream filling by combining sugar, cornstarch, and salt in a saucepan. Add milk
and egg yolks and cook over medium heat until thick. Remove from heat then add butter and
vanilla.
5. Transfer vanilla cream filling in a piping bag. Get one baked shell and inject filling inside. Do
the same with the rest of the baked shells. 6. Place filled shells on wire rack with a pan
underneath to catch glaze drippings. Prepare glaze. 7. Combine sugar, water, and cream of tartar
in a saucepan. Boil until thread-like and caramel-colored. 8. Drizzle glaze over filled shells.
STORE COMPARISON
CREAM PUFF
BAKING INGREDIENTS ORMOC MARKET CHEF’S VILLE ST. PAULS
Water (1L.) ₱20.00 - -
Butter Crème (225g.) ₱55.00 ₱50.00 ₱48.00
Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50
All-Purpose Flour (1kg.) ₱55.00 ₱55.00 ₱53.00
Eggs (½ dozen) ₱125.00 ₱135.00 -
White Sugar (1kg.) ₱92.00 ₱94.00 ₱90.00
Cornstarch (½ kg.) ₱52.00 ₱53.00 ₱49.00
Evaporated Milk (410ml.) ₱33.00 ₱35.00 ₱35.00
Vanilla (500ml.) ₱40.00 ₱34.00 ₱34.00
Cream of Tartar (100g.) ₱40.00 ₱32.00 ₱35.00
Pastry Bag Medium (1pc.) - ₱2.00 ₱1.75
Parchment Paper (1 pack) - ₱6.50 ₱5.00

RECIPE COSTING
CREAM PUFF
BAKING MEASUREMENT CURRENT PRICE APPROXIMATE
INGREDIENTS PRICE
Water 472.5g. ₱20.00/L ₱9.45
Butter 235g. ₱48.00/225g. ₱50.13
Salt 4.75g. ₱9.50/500g. ₱0.09
All Purpose Flour 250g. ₱53.00/kg. ₱13.25
Egg 417.5g. ₱125.00/795g. ₱65.64
White Sugar 110g. ₱90.00/kg. ₱9.9
Cornstarch 40g. ₱49.00/kg. ₱1.96
Evaporated Milk 500g. ₱35.00/410ml. ₱42.68
Egg Yolk 40g. ₱125.00/225g. ₱22.22
Vanilla Extract 0.8g. ₱34.00/500ml. ₱0.05
Cream of Tartar 0.5g. ₱32.00/100g. ₱0.16
Parchment Paper 1pck. ₱5.00/pck. ₱5.00
Total Cost: ₱220.53
Weight/Price Approximate no. of Yield/Recipe Cost/Yield

18g. 63pcs. ₱4.00
No. of Yield = Total Weight Cost per Yield = Total Cost of Recipe
Weight per piece Total No. of Yield
= 1,134g. =₱220.53
18g. 63 pcs.
No. of Yield = 63 pieces Cost per Yield =₱3.50 or ₱4.00

DOCUMENTATION
EVSU-OCC
Banana Muffins
Laboratory no.1
“Quick Bread”
Ingredients:
Percent Weight in Grams

Sugar 40 120
Corn Syrup 15 45
Shortening 50 150
Eggs 55 165
Water 35 105
MAYA All Purpose Flour 100 300
Baking Powder 3 9
Baking Soda 1 3
Salt 1.5 4.5
Milk Powder 6 18
Ripe Banana , mashed 70 210
Mixing Method used: Creaming Method
Add mashed banana
Procedure:
1. Mise en place.
2. First, Mash the Banana.
3. Add the shortening in the mashed bananas and mix.
4. Then, add the sugar, eggs and mix again.
5. Put corn syrup after mixing and set aside.
6. Mix the dry ingredients in another bowl.
7. Sift the all-purpose flour, baking soda, salt, baking powder, and milk powder all
together.
8. Next, add chocolate chips and mix.
9. After mixing the wet and dry ingredients separately, blend it together and do not over
mix, add water and mix.
10.Then, put the mixture in the cupcake liners and put some toppings.
11.Finally, put in the oven and cook it for about 10-15 minutes.
STORE COMPARISON
BANANA MUFFINS
BAKING INGREDIENTS ORMOC CHEF’S VILLE ST. PAULS
MARKET
All-Purpose Flour (1kg.) ₱58.00 ₱55.00 ₱55.00
Brown Sugar (1kg.) ₱70.00 ₱79.00 ₱65.00
Corn Syrup (1 bottle) - ₱89.50 ₱89.50
Shortening (1kl.) ₱108.00 ₱110.00 ₱104.00
Medium Egg (½ dozen) ₱125.00 ₱135.00 -
Water (1L.) ₱20.00 - -
Baking Powder (250g.) ₱40.00 ₱37.50 ₱25.00
Baking Soda (250g.) ₱20.00 ₱13.50 ₱13.50
Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50
Powdered Milk (1 pack) ₱12.00 ₱13.00 ₱15.00
Banana (½ kg.) ₱30.00 - -
Almonds (100g.) - ₱30.00 ₱27.50
Chocolate Chips (100g.) - ₱40.00 ₱35.00
Cupcake liner (1 pack) ₱18.50 ₱15.00 ₱10.50

RECIPE COSTING
BANANA MUFFINS
INGREDIENTS PRICE
Brown Sugar 120g. ₱75.00/kg. ₱9.00
Corn Syrup 45g. ₱89.50/500ml. ₱5.84
Shortening 150g. ₱26.00/ ¼ kg. ₱15.6
Medium Egg 165g. ₱125.00/780g. ₱26.44
Water 105g. ₱20.00/1L. ₱2.1
All Purpose Flour 300g. ₱53.00/kg. ₱15.9
Baking Powder 9g. ₱37.50/250g. ₱1.35
Baking Soda 3g. ₱13.50/250g. ₱0.16
Salt 4.5g. ₱10.00/kg. ₱0.04
Powdered Milk 18g. ₱12.00/33g. ₱6.55
Ripe Banana 210g. ₱60.00/kg. ₱12.6
Almonds 100g. ₱27.50/100g. ₱27.50
Chocolate Chips 100g. ₱35.00/100g. ₱35.00
Cupcake liner 1pck. ₱10.50/pck. ₱10.50

25g. 33pcs. ₱5.00
= 825g. =₱168.58
25g. 33 pcs.

DOCUMENTATION
EVSU-OCC
Hotdog Roll
Laboratory no.3
“Soft Dough Bread”
Ingredients:

Bread Flour 100 1000
Milk 4 40
Yeast, Instant 1.5 15
Bread Improver 0.3 3
Medium Egg
10 100
Evaporated Milk
47 470
White Sugar
12 120
Iodized Salt
1.75 17.5
Shortening
5 50
Butter
5 50
Mixing Method used: Straight Dough Method
Procedure:
1. In a large bowl or stand mixer with a dough hook, mix all the dry ingredients
2. Heat the milk and butter in the microwave until the milk is warm, not hot. The
butter doesn’t have to be fully melted.
3. Add the milk/butter to the dry ingredients and knead until a soft dough forms.
4. Knead the dough for 10 minutes by hand or 8 minutes in a stand mixer and form
into a round ball
5. Grease a bowl with more melted butter or oil. Place the dough inside and cover
with a kitchen towel or cling wrap. Place in a warm place for an hour. The dough
should double is size. Could take longer in cooler weather
6. Punch down the dough. Divide the dough into 8 equal pieces. I used a scale for
this. Each piece weighed around 70-74 grams. You can also make 6 larger ones if
you prefer.
7. Roll each piece into a ball. Flatten the ball and using a rolling pin roll each piece
into an oval shape. Roll each oval into a cigar like shape
8. Using the palms of your hands roll out the cigar shape into a thin long roll
9. Place them next to each other, sealed edge at the bottom, with a little space in
between, on a parchment lined baking tray. Cover the rolls with a clean kitchen
towel and allow to rest for half an hour.
10. Brush the rolls with some melted butter and bake at 180 degrees Celsius for 15
minutes or until rolls are slightly brown
11. Remove from oven and brush with more melted butter. Best served warm.
STORE COMPARISON
HOTDOG ROLL
MARKET
Bread Flour (1kg.) ₱48.00 ₱44.00 ₱44.00
Powdered Milk (33g.) ₱13.00 ₱14.00 ₱15.00
Yeast, Instant (9 g.) ₱5.00 ₱2.00 ₱2.00
Bread Improver (50 g.) - ₱8.50 ₱9.00
Medium Egg (1/2 tray) ₱125.00 ₱135.00 -
Evaporated Milk (410 ml.) ₱38.00 ₱35.00 ₱35.00
White Sugar (1kg.) ₱84.00 ₱82.00 ₱80.00
Iodized Salt (500 g.) ₱15.00 ₱9.50 ₱9.50
Shortening (1kg.) ₱108.00 ₱110.00 ₱104.00
Butter crème ( 225 g.) ₱52.50 ₱48.00 ₱47.50
Hotdog (500 g.) ₱70.00 ₱48.00 -

Parchment Paper (pack) - ₱3.50 ₱2.50
RECIPE COSTING
HOTDOG ROLL
INGREDIENTS PRICE
Bread Flour 1000 g. ₱44.00/kg. ₱44.00
Powdered Milk 40 g. ₱13.00/33g. ₱15.75
Yeast 15 g. ₱2.00/9g. ₱3.33
Bread Improver 3 g. ₱8.50/50g. ₱0.51
Medium Egg 100 g. ₱125.00/ 795g. ₱15.72
Evaporated Milk 470 g. ₱35.00/410ml. ₱40.12
White Sugar 120 g. ₱82.00/kg. ₱9.84
Iodized Salt 1.75 g. ₱9.50/500g. ₱0.03
Shortening 50 g. ₱104.00/kg. ₱5.20
Butter 50 g. ₱47.50/225g. ₱10.55
Hotdog 250 g. ₱70.00/500g. ₱35.00

30 g. 55 pcs. ₱3.00
= 1655g. =₱185.05
30g. 55 pcs.

DOCUMENTATION
EVSU-OCC
Cheesy Ensaymada
Laboratory no.4
“Sweet Dough Bread”
Ingredients:

Sponge:
Bread Flour 60 600
Evaporated Milk 67.5 500
Yeast, Instant 0.5 5
Dough:
Bread Flour 40
3
White Sugar 20
100
Iodized Salt 1
470
Butter 8
120
Medium eggs 10 17.5
Milk Powder 5 50
Toppings:
Cheese 16.5 165
White sugar
10 100
Butter
22.5 225
Mixing Method used: Straight Dough Method

Procedure:
1. Combine warm milk, yeast, and cup sugar and stir until yeast and sugar dissolves
in milk. Set aside to let yeast activate (approximately 10 minutes)
2. In a mixing bowl, combine all the dry ingredients starting from the flour, sugar,
and salt then mix thoroughly.
3. Add the eggs, cup butter, and activated yeast mixture (these are the ingredients
that we combined in number 1) to the mixed dry ingredients. Mix thoroughly until
all ingredients are evenly distributed and a dough is formed.
4. Knead the dough until texture becomes fine.
5. Put the dough back on the mixing bowl and cover the top with cloth. Allow the
dough to rise for 1 hour.
6. Put the dough on a flat surface and flatten. Punch the dough lightly to release the
air inside.
7. Using a dough slicer, divide the dough into four pieces.
8. Roll each piece until shape becomes cylindrical.
9. Cut the cylindrical dough into individual serving pieces.
10. Put the sliced individual serving piece in a flat surface and flatten using a rolling
pin.
11. Combine cup melted butter with cup white sugar. Using a brush, paint the mixture
on the flattened dough. Make sure to paint only the center part of the flat dough.
12. Sprinkle some cheese over the painted area then seal the dough by folding
opposite directions and rolling it until a long cylindrical shape is formed.
13. Start forming the spiral Ensaymada shape by crossing the two opposite ends of
the dough. The first end should be placed under dough while the other end should
be inserted in the middle.
14. Place the dough in a baking tray with wax paper and cover with cloth. Set aside to
rise for another 45 minutes
15. Pre-heat the oven at 350 degrees Fahrenheit for 10 minutes. Remove cloth on top
of the tray and bake the dough for 15 minutes at 350 degrees Fahrenheit.
16. Remove the baked Ensaymada from the oven. Using the remaining melted butter
and sugar mixture, paint the top of the baked ensaymada and sprinkle additional
cheese.
17. Serve it.
STORE COMPARISON
CHEESY ENSAYMADA
MARKET
Bread Flour (1kg.) ₱48.00 ₱44.00 ₱44.00
Powdered Milk (33g.) ₱13.00 ₱14.00 ₱15.00
Yeast, Instant (9g.) ₱5.00 ₱2.00 ₱2.00
Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50
Butter (225g.) ₱52.00 ₱48.50 ₱47.50
Medium Eggs (1/2 tray) ₱125.00 ₱135.00 -
Evaporated Milk (410 ml.) ₱38.00 ₱35.00 ₱45.00
Cheese (165g.) ₱69.00 ₱72.00 ₱70.50
White Sugar (1kg.) ₱84.00 ₱82.00 ₱80.00
Parchment Paper (1pack) - ₱6.50 ₱5.00

RECIPE COSTING
CHEESY ENSAYMADA
INGREDIENTS PRICE
Bread Flour 1000g. ₱44.00/kg. ₱44.00
Powdered Milk 50g. ₱13.00/33g. ₱19.69
Yeast, Instant 5g. ₱2.00/9g. ₱1.11
Iodized Salt 10g. ₱9.50/500g. ₱0.19
Butter 305g ₱47.50/225g. ₱64.38
Medium Eggs 100g. ₱125.00/795g. ₱15.72
Cheese 165g. ₱69.00/165g. ₱69.00
White Sugar 300g ₱80.00/kg. ₱24.00

35g. 45pcs. ₱6.00
= 1585g. =₱285.77
35g. 45pcs.

DOCUMENTATION
EVSU-OCC
Sugar Free Chocolate Cookies

Laboratory no.5
Ingredients:

All-Purpose Flour 10 100
Unsweetened Cocoa Powder 2.1 21
Brown Sugar 4.8 48
Salted Butter 6 60
Baking Soda 0.24 2.4
Medium Eggs 5.2 52
Cacao Nibs 3 30
Mixing Method used: Creaming Method
Procedure:
1. Preheat the oven to 175°℃/350F (Conventional Oven)
2. Mix the dry ingredients in a mixing bowl, APF, baking soda, Cocoa powder and
brown sugar
3. Add the egg and the softened butter and mix with a Fork until you have a smooth
dough.
4. Add (Chocolate) Cacao nibs and mix, keeping put on top of the cookies. a few to
put on top of the cookies.
5. Form 9 cookies with paper. They will and place on a baking sheet lined with
parchment paper. (They will spread)
6. Bake for 12 minutes. Let cool Completely before handling.
STORE COMPARISON
SUGAR FREE CHOCOLATE COOKIES
MARKET
All-Purpose Flour (kg.) ₱58.00 ₱55.00 ₱55.00
Cocoa Powder (500g.) ₱185.00 ₱165.00 ₱165.00
Brown Sugar (kg) ₱78.00 ₱75.00 ₱69.00
Butter (225g) ₱52.50 ₱48.50 ₱47.50
Baking Soda (250g.) ₱20.00 ₱13.50 ₱13.50
Egg (1/2 tray) ₱125.00 ₱135.00 -
Cacao Nibs (250g.) ₱135.00 - -
Parchment Paper (1pck) - ₱6.50 ₱5.00

RECIPE COSTING
SUGAR FREE CHOCOLATE COOKIES
INGREDIENTS PRICE
All-Purpose Flour 100g. ₱55.00/kg. ₱5.50
Cocoa Powder 21g. ₱165.00/500g. ₱6.93
Brown Sugar 48g. ₱69.00/kg. ₱3.31
Butter 60g. ₱47.50/225g. ₱12.66
Baking Soda 2.4g. ₱20.00/250g. ₱0.19
Egg 52g. ₱125.00/795g. ₱8.17
Cacao Nibs 30g. ₱135/250.00 ₱16.20

15g. 20 pcs. ₱3.00
= 313.4g. =₱57.96
15g. 20 pcs.

DOCUMENTATION
EVSU-OCC
Buko Pie
Laboratory no.6
Ingredients:

Dough:
Medium Egg 10.4 104
Butter 11.25 112.5
White Sugar 12.5 125
Calumet Baking Powder 0.853 8.53
Evaporated Milk 10.25 102.5
Iodized Salt 0.071
0.71
Filling:
Nestle Cream 50 500
Mango Condensed 78 780
Vanilla 0.8535 8.535
Coconut water 12 120
Coconut meat 24 240
Egg 15.6 156
Mixing Method used: Cutting or Rubbing Method
Procedure:
Pie Filling
1. Dissolve the cornstarch in coconut water and set aside.
2. In a saucepan over medium-low heat, combine the cream and sugar and bring to a
simmer. Cook until sugar is completely dissolved.
3. Add the coconut meat.
4. Slowly add the coconut water with cornstarch, stirring regularly. Cook, stirring
frequently, for about 3 to 5 minutes or until the sauce thickens to almost paste-like
consistency.
5. Remove from heat and allow to cool completely.
Pie Dough
1. In a bowl, sift flour and salt.
2. Add chilled lard and cut in with a knife until resembling small peas. Make sure
they are not too small or the crust will be crumbly.
3. Add lemon juice or vinegar to the cold water and sprinkle in just enough cold
water to the flour mixture, while tossing lightly with a fork, to form a ball.
4. Chill, if possible, to make for easier handling. Divide into two equal parts, one for
the bottom and one for the top crust.
5. Take 1 part of the pie dough and place it on a floured surface. Roll it out thinly to
fit a 28x4 cm pie pan with additional inch allowance for the edges.
6. Gently fold the rolled dough in half and then in a quarter. Place the dough on top
of the pie pan with the pointed part precisely in the middle. Unfold the pie dough
and gently fit the dough on the bottom and sides of the plate without tearing it.
7. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press
gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before
using.
8. Take the remaining half of the dough and roll it forming a circle with the same
diameter as the top of the pie pan (28cm). Place the dough on parchment paper
and roll it together into a cylinder. Refrigerate until ready to use.
Assembly and Baking
1. Preheat to 425 F.
2. Pour the filling on the chilled pie crust, making sure that the coconut meat is
evenly distributed.
3. Unroll the second crust dough with the parchment paper to cover the top of the
pie. Cut the excess from the edges, if any, and pinch the sides to seal together
with the crust.
4. Using tines of a fork, poke holes on top crust to serve as vents for the steam while
baking.
5. Bake in a 425 F oven for 10 minutes.
6. In a small bowl, whisk together the egg and milk. Remove the pie from oven and
brush the top with the egg wash.
7. Lower the temperature to 350 F and bake for another 30-40 minutes.
8. Remove pie from oven and let it cool down for the filling to set. Serve warm or
cold.
STORE COMPARISON
BUKO PIE
MARKET
Medium Egg (1/2tray) ₱125.00 ₱135.00
Butter (225g.) ₱52.50 ₱48.50 ₱47.50
White Sugar (kg) ₱84.00 ₱82.00 ₱80.00
Calumet (50g.) ₱20.00 - -
Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50
Nestle Cream (250ml) ₱69.50 ₱80.00 ₱78.00
Condensed (390g) ₱48.00 ₱50.50 -
Cornstarch (kg) ₱52.00 ₱53.00 ₱49.00
Vanilla Extract(500ml.) ₱40.00 ₱34.00 ₱34.00
Coconut (pc.) ₱25.00 - -
Egg (1/2 tray) ₱125.00 ₱135.00 -
Pie Molder (pc.) ₱19.50 ₱18.75 ₱18.75

RECIPE COSTING
BUKO PIE
INGREDIENTS PRICE
Medium Egg 260g. ₱125.00/795g. ₱40.88
Butter 112.5g. ₱47.50/225g. ₱23.75
White Sugar 250g. ₱80.00/kg. ₱20.00
Calumet 8.53g. ₱20.00/50g. ₱3.41
Evaporated Milk 102.5g. ₱35.00/410ml. ₱8.75
Iodized Salt 0.71g. ₱9.50/500g. ₱0.01
Nestle Cream 500g. ₱69.50/250ml. ₱139.00
Condensed 390g. ₱48.00/390g. ₱48.00
Cornstarch 120g. ₱49.00/kg. ₱5.88
Vanilla Extract 8.535g. ₱34.00/500ml. ₱0.58
Coconut 360g. ₱25.00/500g. ₱18.00
Pie Molder (pc.) 1pc. ₱19.50/pc. ₱19.50

350g. 5pcs. ₱71.00
= 1964g. =₱355.26
350g. 5 pcs.

DOCUMENTATION
EVSU-OCC
Fruitylicious Mango Tart

Laboratory no.7
Ingredients:

Dough:
Medium Egg 10.4 104
Butter 11.25 112.5
White Sugar 12.5 125
Calumet Baking Powder 0.853 8.53
Evaporated Milk 10.25 102.5
Iodized Salt 0.071 0.71
Filling:
Nestle Cream 50 500
Condensed 39 390
Egg Yolk 9.6 96
All-Purpose Flour 37.5 375
Toppings:
Mango 25 250
Mixing Method used: Cutting240

or Rubbing Method
156
Procedure:
Dough:
1. We did the mise en place
2. In the mixing bowl we put the flour, egg, butter, sugar, baking powder and
evaporated milk.
3. Then, we mixed it all together.
4. We knead the dough until we got the right consistency
5. Next, we prepared the tart molder, and we get a small amount of dough and from
in into small circle we put into the molder and mold it.
6. Pre heat the oven in 10mins. And we bake it with the time 30-40mins in a low
heat temperature.
7. Finally, the tart was cooked, and we removed it from the oven.
Filling:
1. We did the mise en place
2. In the mixing bowl, we put all together the Nestle cream, condensed, Knox
powder, flour and egg yolk
3. Then, mixed it all together
4. We prepared the pan in a low fire, we stir the batter mixture until it thickened.
5. We turned off the stove and we transferred the filling into the bowl.
6. We put the filling we cooked on the tart crust.
7. Finally, we put toppings.
STORE COMPARISON
FRUITYLICIOUS MANGO TART
MARKET
Medium Egg (1/2tray) ₱125.00 ₱135.00
Butter (225g.) ₱52.50 ₱48.50 ₱47.50
White Sugar (kg) ₱84.00 ₱82.00 ₱80.00
Calumet (50g.) ₱20.00 - -
Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50
Nestle Cream (250ml.) ₱69.50 ₱80.00 ₱78.00
Condensed (390g.) ₱48.00 ₱50.50 -
Knox Gelatin(7g.) ₱40.00 ₱34.00 ₱31.00
Mango(kg.) ₱120.00 - -
RECIPE COSTING
FRUITYLICIOUS MANGO TART
INGREDIENTS PRICE
Medium Egg 260g. ₱125.00/795g. ₱40.88
Butter 112.5g. ₱47.50/225g. ₱23.75
White Sugar 125g. ₱80.00/kg. ₱10.00
Calumet 8.53g. ₱20.00/50g. ₱3.41
Iodized Salt 0.71g. ₱9.50/500g. ₱0.01
Nestle Cream 500g. ₱69.50/250ml. ₱139.00
Condensed 780g. ₱48.00/390g. ₱96.00
Knox Gelatin 7g. ₱31.00/7g. ₱31.00
Mango 250g. ₱120.00/kg. ₱30.00

10g. 82 pcs. ₱5.00
= 825g. =₱401.55
10g. 82 pcs.

DOCUMENTATION
EVSU-OCC
Moist Chocolate Cake and Petit Four

Laboratory no.8
“Torte”
Ingredients:

Baking Soda 1.2 12
Baking Powder 1.2 12
Cocoa Powder 7.5 75
Medium Egg 10.6 106
Evaporated Milk 25 250
Brown Sugar 24 240
Iodized Salt 0.6 6
Oil 22.5 225
Brewed Coffee 25 250
Vanilla Extract 0.42 4.2
Whippit 50 500
Water
13.5 135
Mixing Method used: One Bowl Method
Procedure:
1. In a large mixing bowl, sift all dry ingredients and mix it together.
2. Then, add all the wet ingredients and mix it well.
3. Pre-heat the oven for 10-15 minutes and baked it for about 45-1hr.
4. If it is already cooked, used a toothpick to test if it’s totally cooked and if the
toothpick is cleaned that’s the sign that its already cooked.
5. Let it cool and put it in a fridge.
6. Mix the whippit together the water until it’s soft and peak.
7. After that, get the cake from the fridge and its time to frost your cake with your
icing. Decorate it with your desired toppings and served it.
STORE COMPARISON
MOIST CHOCOLATE CAKE AND PETIT FOUR
MARKET
Cocoa Powder (500g.) ₱185.00 ₱165.00 ₱165.00
Brown Sugar (kg.) ₱78.00 ₱75.00 ₱69.00
Baking Soda (250g.) ₱20.00 ₱13.50 ₱13.50
Baking Powder (250g.) ₱40.00 ₱37.50 ₱25.00
Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50
Oil (bottle) ₱30.00 ₱25.00 ₱24.00
Medium Egg (1/2 tray) ₱125.00 ₱135.00 -
Vanilla Extract (500ml.) ₱40.00 ₱34.25 ₱34.25
Whippit (kg.) - ₱290.50 ₱288.00
Instant Coffee (1.9g.) ₱3.00 - -
Pastry Bag Medium (pc.) - ₱3.50 ₱2.50
Parchment Paper (pack) - 6.50 ₱5.00
Cherries (560g) - ₱309.00 -
Cake Board (pc.) - ₱18.50 ₱17.00
Water (L) ₱20.00 - -

RECIPE COSTING
MOIST CHOCOLATE CAKE AND PETIT FOUR
INGREDIENTS PRICE
Cocoa Powder 75g. ₱165.00/500g. ₱24.75
Brown Sugar 240g. ₱69.00/kg. ₱16.56
Baking Soda 12g. ₱20.00/250g. ₱0.96
Baking Powder 12g. ₱37.50/250g. ₱1.8
Iodized Salt 6g. ₱9.50/500g. ₱0.11
Oil 225g. ₱24/225g. ₱24.00
Medium Egg 106g. ₱125.00/795g. ₱16.66
Vanilla Extract 4.2g. ₱34.00/500ml ₱0.28
Whippit 500g. ₱288.00/kg ₱144.00
Instant Coffee 1.9g. ₱3.00/1.9g ₱3.00
Pastry Bag 5pc. ₱2.50/pc. ₱12.50

Medium
Parchment Paper 1pck. ₱5.00/pc. ₱5.00
Cherries 100g. ₱309.00/560g. ₱55.17
Cake Board 1pc. ₱17.00/pc. ₱17.00
Water 135g. ₱20.00/L ₱2.7

350g. 4pcs. ₱90.00
= 1645g. =₱359.03
350g. 4 pcs.
DOCUMENTATION

Bread and Pastry Costing Group 1

Uploaded by

Copyright:

Available Formats

Bread and Pastry Costing Group 1

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Bread and Pastry Costing Group 1

Uploaded by

Copyright:

Available Formats

CUL 234 BREAD AND PASRY

Submitted in partial fulfillment of the requirements

SY: 1st Sem 2023-2024

Choux Pastry: Percent Weight in Grams

Vanilla Cream Filling :

Water (1L.) ₱20.00 - -

Butter Crème (225g.) ₱55.00 ₱50.00 ₱48.00

Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50

All-Purpose Flour (1kg.) ₱55.00 ₱55.00 ₱53.00

Eggs (½ dozen) ₱125.00 ₱135.00 -

White Sugar (1kg.) ₱92.00 ₱94.00 ₱90.00

Cornstarch (½ kg.) ₱52.00 ₱53.00 ₱49.00

Evaporated Milk (410ml.) ₱33.00 ₱35.00 ₱35.00

Vanilla (500ml.) ₱40.00 ₱34.00 ₱34.00

Cream of Tartar (100g.) ₱40.00 ₱32.00 ₱35.00

Pastry Bag Medium (1pc.) - ₱2.00 ₱1.75

Parchment Paper (1 pack) - ₱6.50 ₱5.00

Butter 235g. ₱48.00/225g. ₱50.13

Salt 4.75g. ₱9.50/500g. ₱0.09

All Purpose Flour 250g. ₱53.00/kg. ₱13.25

Egg 417.5g. ₱125.00/795g. ₱65.64

White Sugar 110g. ₱90.00/kg. ₱9.9

Cornstarch 40g. ₱49.00/kg. ₱1.96

Evaporated Milk 500g. ₱35.00/410ml. ₱42.68

Egg Yolk 40g. ₱125.00/225g. ₱22.22

Vanilla Extract 0.8g. ₱34.00/500ml. ₱0.05

Cream of Tartar 0.5g. ₱32.00/100g. ₱0.16

Parchment Paper 1pck. ₱5.00/pck. ₱5.00

Total Cost: ₱220.53

Weight/Price Approximate no. of Yield/Recipe Cost/Yield

No. of Yield = 63 pieces Cost per Yield =₱3.50 or ₱4.00

Percent Weight in Grams

Mixing Method used: Creaming Method

Add mashed banana

Brown Sugar (1kg.) ₱70.00 ₱79.00 ₱65.00

Corn Syrup (1 bottle) - ₱89.50 ₱89.50

Shortening (1kl.) ₱108.00 ₱110.00 ₱104.00

Medium Egg (½ dozen) ₱125.00 ₱135.00 -

Water (1L.) ₱20.00 - -

Baking Powder (250g.) ₱40.00 ₱37.50 ₱25.00

Baking Soda (250g.) ₱20.00 ₱13.50 ₱13.50

Iodized Salt (500g.) ₱15.00 ₱9.50 ₱9.50

Powdered Milk (1 pack) ₱12.00 ₱13.00 ₱15.00

Banana (½ kg.) ₱30.00 - -

Almonds (100g.) - ₱30.00 ₱27.50

Chocolate Chips (100g.) - ₱40.00 ₱35.00

Cupcake liner (1 pack) ₱18.50 ₱15.00 ₱10.50

Corn Syrup 45g. ₱89.50/500ml. ₱5.84

Shortening 150g. ₱26.00/ ¼ kg. ₱15.6

Medium Egg 165g. ₱125.00/780g. ₱26.44

Water 105g. ₱20.00/1L. ₱2.1

All Purpose Flour 300g. ₱53.00/kg. ₱15.9

Baking Powder 9g. ₱37.50/250g. ₱1.35

Baking Soda 3g. ₱13.50/250g. ₱0.16

Salt 4.5g. ₱10.00/kg. ₱0.04

Powdered Milk 18g. ₱12.00/33g. ₱6.55

Ripe Banana 210g. ₱60.00/kg. ₱12.6

Almonds 100g. ₱27.50/100g. ₱27.50

Chocolate Chips 100g. ₱35.00/100g. ₱35.00

Cupcake liner 1pck. ₱10.50/pck. ₱10.50