RECIPE NAME

Ingredients Quantity Unit Bakers% APC APU

Bread Flour 625 g 100.00% / / 0
Yeast, Instant 7.5 g 1.20% / / 0
Water 368.75 g 59.00% / / 0
Salt 14.0625 g 2.25% / / 0
Sugar 14.0625 g 2.25% / / 0
Shortening 14.0625 g 2.25% / / 0
Egg whites 14.0625 g 2.25% / / 0
/ / 0
/ / 0
/ / 0
/ / 0
/ / 0
Total 1058 g
Portion size 40 g
# of Portions 26.4375

1. Compute the quantity of the ingredients based on the baker's percentage and the original amount of main ingredients.
2. Compute for the total recipe weight
3. Copy the given portion size.
4. Compute for #of portions = TRW / portion size. (Round down)
5. Search for the APC from the internet or grocery receipts you have at home.
6. Compute for As-Purchased Unit Cost
APU = APC / # of units
7. Add yield percent on next column, YP = 100% if APQ = EPQ.
8. Compute for Edible Potion Unit Cost
EPU = APU / YP
8. Compute for Ingredients Cost
EPU * Quantity
9. Compute the Total Recipe Cost (Total of ingredients Cost)
10. Compute for As-Served Cost
ASC = TRC / # of portions
 Yield % EPU Ingredients Cost
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
/ 0
TRC:
ASC:

of main ingredients.