RECIPE SHEET
Student Teacher
Nilla Rizki Salsabila Dra. Titiek S Karel
OUTLET PASTRY NUMBER 1
CATEGORY CAKE
MENU RICE CHOCOLATE CAKE PORTION SIZE: 1
ITEM 1
CODE AMOUNT UNIT INGREDIENTS UNIT PRICE AMOUNT
1 250 gr Margarine Rp. 40.000/kg Rp. 8.000
2 200 gr Sugar powder Rp. 18.000/kg Rp. 3.600
3 6 pcs Egg Rp. 32.000/kg Rp. 10.560
4 175 gr Medium Flour Rp. 12.000/kg Rp. 2.100
5 75 gr Meyses Chocolate Rp. 40.000/kg Rp. 3.000
6 ¼ tsp Vanilla Essence Rp. 6.000/btl Rp. 500
TOTAL COST : Rp. 148.000
PORTION COST : Rp. 148.000 : 1 = Rp. 148.000
COST % : 30% x Rp. 148.000 = Rp. 44.400
SALES PRICE : Rp. 148.000 + Rp. 44.400 => Rp. 192.400 ( Rp 193.000 )
COMMENT
1. Preheat the oven to 175° - 180℃
2. Prepare utensils and ingredients.
3. Grease a baking sheet with margarine and springkle with flour
4. Whisk margarine with powdered sugar until fluffy white and thick for 20 minutes
5. Add the egg yolks one at a time until well mixed
6. add flour, rice chocolate, essence into the mixture. stir until well blended
7. Whisk the egg whites until fluffy and stiff. Add to dough number 6, stir until
combined
8. put in the mould. then put it in the oven for 30-40 minutes
9. after it is brown and cooked remove it from the oven, after it cools then remove it
from the mold
RECIPE SHEET
Student Teacher
Nilla Rizki Salsabila Dra. Titiek S Karel
OUTLET BAKERY NUMBER 3
CATEGORY CAKE
MENU ROULLADE BISCUIT PORTION SIZE: 1
ITEM 1
CODE AMOUNT UNIT INGREDIENTS UNIT PRICE AMOUNT
1 400 gr Egg Rp 32.000/kg Rp 12.800
2 167 gr Caster Sugar Rp 18.000/kg Rp 3.006
3 117 gr Medium Flour Rp 12.000/kg Rp 1.404
4 2,5 gr Sponge 28 Rp 50.000/kg Rp 125
5 100 gr Strawberry Jam Rp 28.000/kg Rp 2.800
6 ¼ tsp Vanilla Essence Rp 6.000/btl Rp. 500
TOTAL COST : Rp 146.000
PORTION COST : Rp 146.000 : 1 = Rp. 146.000
COST % : 30% x Rp 146.000 = Rp 43.800
SALES PRICE : Rp 146.000 + Rp 43.800 = Rp 189.800 ( Rp 190.000 )
COMMENT
1. Preheat the oven to 200° - 220℃
2. Prepare utensils and ingredients.
3. Grease a baking sheet with margarine and line it with baking paper
4. Sift the flour and melt the margarine then let it cool.
5. Whisk eggs and custer sugar for 5 minutes, add emulsifier,
keep beating until the whites are fluffy and thick for 15 minutes
6. Add flour stir until well blended
7. Add liquid margarine and vanilla essence slowly stir until well mixed
8. Put it into the mold that has been prepared (the size of the pan
40x 60 cm ), put in the oven for 10-15 minutes
9. Once brown and cooked, remove from the oven, cool, then remove it from the mold
along with the paper, turn it over on the table.
10. Brush with Strawberry Jam until blended, then roll it from the bottom
to the top.
Student Teacher
Nilla Rizki Salsabila Dra. Titiek S Karel
OUTLET PASTRY NUMBER 2
CATEGORY SMALL CAKE
MENU CHOCO LAVA PORTION SIZE: 20
ITEM 20
CODE AMOUNT UNIT INGREDIENTS UNIT PRICE AMOUNT
1 500 gr Dark Chocolate Rp.90.000/kg Rp.45.000
2 500 gr Unsalt butter Rp.56.000/kg Rp.28.000
3 300 gr Sugar Rp.11.000/kg Rp.3.300
4 10 pcs Egg Rp.32.000/kg Rp.17.600
5 10 pcs Egg Yolk Rp.32.000/kg Rp.17.600
6 150 gr Flour Rp.12.000/kg Rp.1.800
TOTAL COST : Rp.113.300
PORTION COST : Rp.113.300 : 20 = Rp. 5.665
COST % : 30% x Rp 5.665 = Rp 1.699
SALES PRICE : Rp 5.665 + Rp 1.699 = Rp 7.364 ( Rp 7.500 )
COMMENT
1. .Preheat the oven to 1800 C
2. Prepare untensils and ingredients
3. Melted butter,chocolate,than mixed
4. Whisk egg yoik + eggs+sugar with ballon wisk until mixed
5. Add flour + butter and chocolate dark
6. Bake in the oven at temperature 1500 C for about 3-5 minute
Student Teacher
Nilla Rizki Salsabila Dra. Titiek S Karel
OUTLET BAKERY NUMBER 4
CATEGORY BREAD
MENU SWEET BREAD PORTION SIZE: 15
ITEM 15
CODE AMOUNT UNIT INGREDIENTS UNIT PRICE AMOUNT
1 1000 Gr High protein flour Rp. 12.000/kg Rp 12.000
2 200 Gr Sugar Rp. 12.000/kg Rp 2.400
3 30 Gr Yeast Rp. 28.000 Rp 840
4 300 Ml Ice water -
5 250 Ml Fresh milk Rp. 20.000/ml Rp 5.000
6 3 Pcs Egg Rp. 32.000/kg Rp 5.280
7 250 Gr Butter Rp. 55.000/kg Rp 13.750
8 1/2 Tsp Salt Rp.5.000 Rp 500
TOTAL COST : Rp. 39.770
PORTION COST : Rp. 39.770 : 15 = Rp. 2.651
COST % : 30% x Rp. 2.651 = Rp.795
SALES PRICE : Rp 2.651 + Rp 795 = Rp 3.446 ( Rp 3.500 )
COMMENT
1. Put all the dry ingredients (flour, sugar, yeast) into it
2. bread machine, stir for about 20 minutes. Add eggs, stir until well blended.
3. Add some of the ice water that has been mixed with salt and fresh milk
4. Add the butter, stir until smooth (not sticky in the bread machine). If the 5. bread
dough is still hard, you can add the remaining ice water
5. Roll the bread dough, place it on the marble table, cover with plastic for 20 minute.
6. Turn off the dough / remove the gas, then cut the weight weighing 40-50 grams
7. Shut up for about 10 minutes
8. Fill in as desired
9. Let it rest again until it's 3 x its size after the bread is filled/formed, cover with
plastic
10. Spray with cold milk/ice water
11. Bake in the oven at 180 °c until brown and cooked
