Pastry Standart Recipe

STANDART RECIPE
Item : Pan Cake

Outlet : Code : FBK/.../HOT
Yield : Promotion :
Date :
COST
No. INGREDIENTS QTY U.O.M Remark
Unit/Gr Total
1 Gula 200 gr
2 Telur 4 gr
3 Soft flour 350 gr tepung r biru
4 Baking powder 100 gr
5 Fresh milk 350 ml
6 Butter melted 100 gr
7 Vanila essence 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Suggestion :
Selling Price :
Cost % (Price) :
METHOD :
1 Siapkan semua bahan yang diperlukan sesuai dengan resep.
2 Siapkan peralatan yang akan digunakan untuk memasak.
3 Kocok lepas telur dan gula.
4 Ayak tepung dan baking powder, masukan sedikit dikit ke dlm adonan bersama fresh milk, aduk sampai rata.
5 Masukan butter melted dan vanila essence, aduk rata.
6 Diamkan beberapa jam dlm cliller sblum di masak.
STANDART RECIPE
Item : Sugar Dough

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Icing sugar 250 gr
2 Butter 500 gr
3 Telur 3 pcs
4 Soft flour 950 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Aduk sebentar icing sugar dan butter.
4 Masukan telur aduk sebentar asal rata.
5 Masukan soft flour aduk pelan sampai rata.
6 Masukan plastik diamkan dlm freezer sebelum dipakai.
STANDART RECIPE
Item : Choux Basic

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Air 1,000 ml
2 Margarine 400 gr
3 Hard flour 600 gr
4 Telur 8_12 pcs
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
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Cost % (Price) :
METHOD :
3 Rebus air dan margarine, ayak hard flour, masukan ke dalam air mendidih, d
4 Dinginkan, masukan mixer aduk sambil tambahkan telur satu per satu.
5 Pastikan adonan tidak terlalu lembek atau keras.
STANDART RECIPE
Item : Butter Cream

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Putih telur 275 gr
2 Water 75 ml
3 Gula 1,000 gr
4 Butter 1,750 gr diamkan dlm freezer
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
3 Rebus gula dan air sampai 121°C.
4 Aduk putih telur sampai jadi mereng, masukan gula dengan kecepatan tinggi setelah rata dinginkan.
5 Masukan butter, aduk sampai rata dan putih.
STANDART RECIPE
Item : Royal Cream Sweet

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Gula 200 gr
2 Telur 10 pcs
3 Fresh milk 500 ml
4 Fresh cream 500 ml
5 Madu 50 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Aduk lepas gula, madu dan telur, masukan cream dan milk aduk rata.
4 Adonan bisa digunakan untuk bread & butter puding, dll.
5 Untuk yang asin tanpa gula, tambah garam dan merica.
STANDART RECIPE
Item : English Cake

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 1,400 gr
2 Gula 1,440 gr
3 Telur 1,200 gr
mis quick 75, TBM,
4 Cake improver 40 gr
SP
5 Soft flour 1,400 gr
7 Mix peels 1,000 gr
8 Dark raisin 300 gr
9 Gold raisin 300 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mixer butter dan gula sampai lembut. Masukan telur sedikit dikit sampai lembut.
Tambahkan cake improver mix sampai lembut
4 Ayak flour dan baking powder, campur bersama bahan kering lainnya masukan ke adonan, aduk rata
5 Masukan cetakan 60 x 40 x 5, bakar dengan suhu 180°C selama 45 menit.
STANDART RECIPE
Item : Marble Cake

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Gula 1,600 gr
2 Butter 1,500 gr
3 Telur 1,350 gr
6 Fresh cream 340 gr
7 Almond ground 250 gr
9 Coklat bubuk 30 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mixer butter dan gula sampai lembut. Masukan telur sedikit demi sedikit sampai lembut.
Tambahkan cake improver mix sampai lembut.
4 Ayak flour dan baking powder, campur bersama bahan kering lainnya masukan ke adonan.
Aduk rata bersama fresh cream. Pisahkan ¼ adonan campur dengan coklat bubuk.
5 Masukan cetakan 60 x 40 x 5, adonan putih lalu coklat bentuk marble, bakar dengan suhu 180°C
selama 45 menit.
STANDART RECIPE
Item : Lemon Cake

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 1,263 gr
2 Icing sugar 1,263 gr
3 Telur 24 pcs
4 Soft flour 675 gr
5 Hard flour 675 gr
7 Lemon zest 5 pcs kulit ari lemon/lime
8 Lime juice 150 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mixer butter dan gula sampai lembut. Masukan telur sedikit dikit sampai lembut.
Tambahkan cake improver mix sampai lembut.
4 Ayak flour dan baking powder,campur bersama bahan kering lainnya masukan ke adonan,
aduk rata, bersama bahan cair.
5 Masukan cetakan 60 x 40 x 5, bakar dengan suhu 180°C selama 45 menit.
STANDART RECIPE
Item : Banana Cake

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Gula 1 gr
2 Butter 570 gr
3 Telur 6 pcs
4 Pisang ambon 1,200 gr
6 Baking soda 20 gr
7 Garam 10 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Blender lembut pisang ambon, sisihkan.
4 Mix gula dan butter sampai lembut, masukan telur satu per satu.
5 Masukan soft flour, baking soda yg sudah di ayak, mix bersama semua bahan.
6 Tuang ke cetakan 60x40x5 taburi dengan chocolate chip dan pisang raja, bakar 180°C selama 45 menit
STANDART RECIPE
Item : Euro Cheese Cake

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Cream cheese 1,000 gr
2 Gula 250 gr
3 Maizena 85 gr
4 Kuning telur 65 gr
5 Telur 175 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mix cream cheese dan gula sampai lembut.
4 Masukan maizena, mix rata lalu telur sampai halus tarakir fresh cream mix rata.
5 Cetak dengan cetakan bundar, yang telahdioles butter dan taburi tepung, dialasi dengan crakers cheese.
6 Oven dengan bain marine pada suhu 180 c kurang lebih 2 jam.
STANDART RECIPE
Item : Roll Cake Base

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Fres milk full cream 325 ml
2 Cooking Oil 325 ml
3 Soft flour 325 gr
4 Corn flour 100 gr
5 Egg yolk 400 gr
6 Egg white 640 ml
7 Sugar 400 gr
8 Cream of tart tart 8 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
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Cost % (Price) :
METHOD :
3 Mereng : mix egg white, sugar & cream of tart-tart sampai putih dan kaku, sis
4 Base : mix egg yolk sampai mengembang, lalu masukan bahan kering dan cair bersamaan sambil di mix.
5 Masukkan mereng ke adonan base, aduk dengan tangan berlahan sampai rata.
6 Untuk chocolate tambahkan chocolate paste 20 gr dan choco powder, larutkan dengan air panas.
7 Cetak di loyang 40 x 60 x 3, oven pada suhu 190°C selama 30 menit.
STANDART RECIPE
Item : Pisang Goreng Dough

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Tepung beras 100 gr
2 Tepung cakra 100 gr
3 Gula 50 gr
4 Garam 1 sdt
5 Baking powder 1 sdt
6 Santan kara 100 ml
7 Air sck
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
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Cost % (Price) :
METHOD :
3 Campur semua sampai rata.
STANDART RECIPE
Item : Brownies Kukus

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 12 pcs
2 Gula 450 gr
3 Garam 0,5 sdt
4 Cake imulsifer 20 gr
5 Vanilla 0,5 sdt
6 Soft flour 250 gr
7 Cocoa powder 100 gr
8 Baking Powder 1,5 sdt
9 Minyak sayur 350 ml
10 Dark cooking chocolate 200 gr
11 Chocolate rice 150 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
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METHOD :
3 Mix telur, gula, garam, cake imulsifer sampai mengembang.
4 Cairkan dark chocolate bersama minyak sayur.
5 Masukkan bersamaan bahan kering dan cair sambil diaduk pelan sampai rata,
6 Panaskan steamer, masukan setengah adonan ke cetakan lalu steam 15 menit, keluarkan, taburi
chocolate rice, tuangkan sisa adonan, steam lagi slama 30 menit.
STANDART RECIPE
Item : Douhgnut
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Hard flour 1,000 gr
2 Gula 100 gr
3 Milk powder 40 gr
4 S 500 10 gr
5 Yeast 20 gr
6 Baker bonus 10 gr
7 Egg yolk 8 gr
8 Air es 500 ml
9 Salt 10 gr
10 Butter 80 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mix semua bahan kecuali butter dan garam masukkan ketika adonan hampir kalis.
4 Kalau sudah kalis, diamkan selama satu jam, bagi adonan seberat 30 gr, bulatkan lalu diamkan.
5 Lubangi tengahnya goreng dengan minyak panas sedang.
STANDART RECIPE
Item : Toast Bread

Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Yeast 20 gr
3 S 500 100 gr
4 Gula 100 gr
5 Telur 2 pcs
6 Susu bubuk 75 gr
7 Air es 500 ml 1 : 1 es dan air
8 Butter 120 gr
9 Garam 15 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mix semua bahan kecuali butter dan garam masukan ketika adonan hampir kalis.
4 Diamkan selama satu jam.
STANDART RECIPE
Item : Croissant Dough

Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Gula 50 gr
3 Telur 100 gr
4 Susu bubuk 50 gr
5 Garam 20 gr
6 Butter 50 gr
7 S 500 10 gr
8 Yeast 25 gr
9 Air Es 375 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Setelah jadi adonan hampir kalis, Masukan freezer sebelum adonan di bentuk/
4 Bagi adonan menjadi 2 bagian isi dengan 250 gr butter croisant
5 Bentuk lipatan.
STANDART RECIPE
Item : Burger Bun

Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Yeast 15 gr
3 S 500 10 gr
4 Gula 60 gr
5 Telur 3 gr
6 Susu bubuk 75 gr
7 Butter 60 gr
8 Garam 20 gr
9 Fresh milk 150 ml
10 Air es 350 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mix semua bahan kecuali butter dan garam masukan hampir kalis.
4 Diamkan 1 jam, untuk burger bun timbang mjadi 90 gr. Untuk hot dog menjadi 60 gr.
5 Bentuk bulat, diamkan 1jam, olesi telur dan taburi wijen, oven pada suhu 190 c selama 15 menit.
STANDART RECIPE
Item : Choco Chips Cookies

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 125 gr
2 Palm sugar 90 gr
3 Telur 1 gr
4 Soft flour 125 gr
5 Baking powder 0,5 gr
6 Kacang mede 60 gr
7 Garam sck
8 Vanila essence sck
9 Chocolate chip 180 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mix butter dan brown sugar sampai lembut, masukan telur sambil di aduk terus sampai lembut.
4 Masukan Soft flour, aduk pelan lalu kacang mede aduk rata.
5 Bentuk bulat, tancapi chocolate chip atasnya, oven pada suhu 180°C selama 30 menit
STANDART RECIPE
Item : Crepes
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 150 gr
2 Gula halus 50 gr
3 Susu bubuk 50 gr
5 Telur 2 pcs
6 Fresh milk 250 ml
7 Mentega leleh 60 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Campur semua bahan aduk rata dan saring.
STANDART RECIPE
Item : Tiramizu
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Kuning telur 10 pcs
tambah air sedikit cairkan
2 Gula 300 gr
sampai 121°C
3 Gelatine powder 20 gr 30 gr untuk cake
dilarutkan dengan air
4 Mascarpone Cheese 1,000 gr
panas
5 Fresh cream 1,000 ml
6 Tia maria 1 oz bisa diganti tiramizu pasta
7 Rum myrs 1 oz bisa diganti tiramizu pasta
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Mix fresh cream sampai kaku, sisihkan di chiller.
4 Mix kuning telur sampai kaku, masukkan gula cair yang masih panas dengan kecepatan tinggi,
menyusul gelatine.
5 Kurangi kecepatan, masukkan mascarpone, tia maria, rum myrs. Aduk sampai lembut.
6 Masukan Whipped cream, aduk perlahan dengan tangan.
Syrup : Simple syrup, Rum, Air, Kopi instant, Grand Marnier dan Kahlua
STANDART RECIPE
Item : Almond Cream

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 1,000 gr
2 Gula halus 1,000 gr
3 Telur 16 pcs
4 Soft flour 500 gr
6 Almond Ground 1,000 gr
7 Vanila esence 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
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Cost % (Price) :
METHOD :
STANDART RECIPE
Item : Cream Brulle

Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Fresh milk 700 ml
3 Gula 400 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Campur semua bahan sampai rata, saring.
4 Oven pada suhu 150°C selama 30 menit
STANDART RECIPE
Item : Mango Pudding

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Mango pureé 900 gr
3 Gelatine 75 gr
4 Gula 750 gr
5 Air 2,100 ml
6 Es batu 900 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Rebus air, gula, gelatine sampai mendidih, biarkan hangat.
4 Campur mango pureé, cream, es batu masukan air hangat sedikit-sedikit sambil diaduk sampai rata.
STANDART RECIPE
Item : Puding Coklat

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Air 1,500 ml
2 Gula 300 gr
3 Agar agar 2 gr
5 Milk powder 150 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
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METHOD :
STANDART RECIPE
Item : Kuah Santan Manis

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 SKM putih 200
2 Simple syrup 350
3 Santan kara 350
4 Es batu 1,000
5 Air 500
6 Garam 3
7 Vanila 2
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : Puff Pastry

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Hard flour 650 gr
2 Soft flour 350 gr
3 Butter sheet 100 gr
4 Margarine 50 gr
5 Garam 15 gr
6 Air 500 gr
7 Butter sheet 500 gr untuk lapisan
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : Bolu Caramel

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 10 pcs
2 SKM putih 1,5 can
3 Blue band 150 gr
4 Gula caramel 500 gr
5 Soft flour 300 gr
6 Soda kue 1 sdt
7 Baking powder 1 sdm
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : PEANUT BUTTER CAKE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Gula 800 gr
2 Butter 750 gr
3 Telur 650 gr
4 Soft flour 650 gr
5 Peanut ground 150 gr
7 Vanila esense 25 gr
8 Selai kacang 100 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : JAKONDE
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 1,000 gr base
3 Almond ground 750 gr
4 Cake flour 300 gr
6 Putih telur 650 ml mereng
7 Gula pasir 300 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ES TELER
Yield 1 bowl Promotion :
Date :
COST
Unit/Gr Total
1 Degan serut 300 gr
2 Sago mutiara 300 gr
3 Nangka slice 200 gr
4 Avocado 300 gr
5 Kolang kaling putih 200 gr
6 Kuah santan manis 1,000 ml
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ES CAMPUR
Yield 2 BOWL Promotion :
Date :
COST
Unit/Gr Total
1 Kolang kaling merah 100 gr
2 Rumput laut hijau 100 gr
3 Tape singkong kuning 100 gr
4 Degan serut putih 100 gr
5 Cin cao hitam 100 gr
6 Kacang hijau rebus 100 gr
7 Nata de coco 100 gr
8 Nanas stup 100 gr
9 Avocado 100 gr
10 Kuah santan manis
11 Sirup pisang susu
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ES MANADO
Yield 2 BOWL Promotion :
Date :
COST
Unit/Gr Total
1 Degan serut 500
2 Sirsat bersih 300
3 Nata de coco 500
4 Air degan 500
5 Simple syrup 250
6 Lime juice 150
7 Sour sop juice 500
8 Selasih
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ES SARANG BURUNG

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Pudig serut (*)
2 Nata de coco
3 Melon baller
4 Selasih
5 Siple syrup
6 Lime juice
7 Syrup melon marjan
(*) air 4,000 ml
guls 800 g
agar agar 4 pack
nutrijell 2 pack
lechei esense
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ES KACANG HIJAU

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Kacang hijau rebus pecah
2 Puding plain
3 Santan
4 Simple syrup
5 Air
6 Garam
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ES DOGER
Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Tape singkong 200 gr
3 Mutiara rebus 100 gr
4 Siple syrup 300 ml
5 Syrup pisang susu 250 ml
6 Santan 300 ml
7 Garam 10 gr
8 Tape ketan hitam 300 gr
9 Air
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : LAPIS SBY

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Egg yolk 16 pcs
2 Egg whole 4 pcs
3 Sugar 200 gr
4 Soft flour 50 gr
5 Custard powder 30 gr
6 Milk powder 20 gr
chocolate powder 30 gr
chocolate pasta 25 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : PANADA
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Yeast 1 sdt
2 Air hangat 25 cc
3 Hard flour 250 gr
4 Telur 1 pcs
5 Gula pasir 1,5 sdm
6 Garam 1,4 sdt
7 Santan 100 cc
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : EGG TART

Yield : Promotion :
Date :
COST
No. INGREDIENTS QTY U.O.M
Unit/Gr Total
1 Sugar 150 gr
2 Hot water 150 ml
3 Susu Evaporated 100 ml
4 Eggs 3 pcs
5 SKM putih 2 sdt
6 Cuka 3 tts
7 Vanila 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
ECIPE
Remark
STANDART RECIPE
Item : WINGKO
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Flour ketan 500 gr
2 Kelapa parut muda 500 gr
3 Telur 3 pcs
4 Gula 300 gr
5 Air kelapa 400 gr
6 Butter mlted 100 gr
7 Garam 10 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : BROWNIES STEAM

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 24 pcs
2 Gula 900 gr
3 Garam 5 gr
5 Vanila 5 gr
6 Soft flour 500 gr
9 Salad oil 700 ml
10 Chocolate cooking 400 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : LUMPUR
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 250 gr
2 Potato 250 gr stem, haluskan
3 Salt 1 sdt
4 Vanila 3 gr
5 Sugar 150 gr
6 Egg yolk 6 pcs
7 Coconut cream 650 ml
8 Margarine melted 2 sdm
9
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : PUKIS
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 8 pcs
2 Gula 350 gr
3 Vanila 3 gr
4 Soft flour 500 gr
6 Garam 1 gr
7 Yeast 5 gr cairkan dg air
8 Margarine 25 gr
9 Butter 25 gr melted
10 Santan kental 650 gr melted
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : ONDE ONDE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Tepung ketan 500 gr
2 Air 250 ml
3 Gula 125 gr
4 Salt 3 gr
5 Santan kara 100 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
Item : KULIT LUMPIA

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 500 gr
2 Eggs 5 pcs
3 Santan encer 1,500 ml
4 Garam 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
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METHOD :
STANDART RECIPE
STANDART RECIPE
Item : SPONGE HONEY

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Eggs 1,900 ml
2 Sugar 855 gr
3 Honey 85 gr
4 Hard flour 424 gr
5 Soft flour 424 gr
7 Fresh milk 454 gr cairkan
8 Salad oil 227 gr
9 Butter 258 gr
10 Maizena flour 80 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : ^%@#$%&^
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 potasium nitrat 1,000
2 arang 500
3 sulfur powder 1,000
4 alumunium powder 750
5 amonium nitrat 100
6 gliserin 100
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
ECIPE
Remark
STANDART RECIPE
Item : TALAM ASIN BASE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Rice flour 1,000 gr lapisan bawah
2 Sugar 4 sdm
3 Salt 2 sdt
4 Paper 1 sdt
5 Coconut cream warm 1,800 ml
6 Coconut cream boil 1,800 ml
7 Coconut cream 1,000 ml lapisan atas
8 Rice flour 9 sdm
9 Salt 2 sdt
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : PUDING BUAH

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Sugar 600 gr
2 Agar agar 2 pack
3 Jely powder / nutrijell 1 pack
4 Air 2,000 ml
5 Fruit cooktail can 500 gr
6 Lechey esence 5 ml
7 Food colour 3 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BAK PAO

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Tepung bak pao 500 gr adonan biang
2 Tepung tang mien 100 gr
3 Air es 350 gr
4 Yeast 12 gr
5 Pemutih 500 sdt
6 Soft flour 100 gr adonan utama
7 Gula 230 gr
8 Yeast 10 gr
9 S 500 4 gr
10 Air 300 gr
11 Baking pouder 12 gr
12 Mentega putih 80 gr
13 Garam 1.00 sdt
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : SIOMAI SKIN

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Tepung tang mien 600 gr
2 Tepung kentang 300 gr
3 Air panas (90 c) 550 gr
4 Salad oil sck
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : TOAST BREAD II

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Hard flour 900 gr
2 Yeast 14 gr
3 S 500 10 gr
4 Milk powder 50 gr
5 Gula 100 gr
6 Fresh milk 150 gr
7 Butter 100 gr
8 Garam 14 gr
9 Telur 1 pcs
10 Air es 450 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CIABATA
Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Milk powder 20 gr
3 Olive oil 50 gr
4 S 500 20 gr
5 Sour cream 150 gr
6 Yeast 20 gr
7 Ice water 650 ml
8 Salt 20 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BAK PIA

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 1,250 gr kulit luar
2 Oil 375 gr
3 Water 500 gr
4 Eggs 1 pcs
5 Butter 125 gr
6 Baking puwder 1 sdt
5 Sugar 75 gr
6 Salt 10 gr
7 Vanila esence 20 gr
8 Soft flour 625 gr kulit dalam
9 Oil 300 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
3 Poses seperti membuat adonan roti
4 Setelah kalis diamkan sebentar, tipiskan lalu taburi dengan adonan kulit dalam dan ratakan.
5 Gulung dan lipat diamkan 20 menit, tipiskan lagi.
6 Potong kotak kotak isi dan bentuk.
STANDART RECIPE
Item : MUFFIN TRADISIONAL

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 800 gr
2 Butter 600 gr
3 Sugar 500 gr
4 Eggs 10 pcs
5 Fresh milk 200 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : SWEAT BREAD

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Hard flour 800 gr
2 Soft flour 200 gr
3 sugar 250 gr
5 Yeast 20 gr
6 Baker bonus 10 gr
7 Bread improver 10 gr
8 Eggs 6 gr
9 Ice water 190 gr
10 Butter 350 gr masuk bila adonan akan kalis
11 Salt 15 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : KLAPERTART KEJU

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Fresh milk 300 gr
2 Sugar 50 gr
3 Salt 5 gr
4 Corn flour 50 gr
5 Water 100 gr
6 Cream cheese 20 gr
7 Rhum 2 gr
8 Eggs 100 gr
9 Degan serut 100 gr seduh
10 Chedar cheese untuk taburan
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CENDOL
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Rice flour 210 gr
2 Hun kwe 90 gr
3 Pandan water 300 gr
4 Water 1,350 gr
5 Salt 1,5 tsp
6 Castor sugar 3 tsp
7 Pandan pasta
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BROWNIES CUP

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Fresh milk 75 gr panaskan lalu dinginkan
2 Dark compone 150 gr
3 Eggs 3 pcs kocok lepas, tuang ke cokelat
4 Salt 0,25 sdt
5 Sugar 100 gr
6 Butter 75 gr aduk rata, tambahkan adonan cokelat
7 Soft flour 125 gr aduk rata halus
9 Baking powder 0,5 sdm
10 Dark cherry jams 100 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : DORAYAKI
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 4 pcs metod sama seperti pan cake
2 Gula 120 gr
3 Madu 2 sdm
4 Soft flour 300 gr
6 Air 160 gr
7 Kacang merah 250 gr filling : haluskan masak matang
8 Air 125 ml
9 Garam 0,5 sdt
10 Gula 80 gr
Total : -
Msc 10% : 0
Total Food Cos : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : PENUT BUTTER CHOCOLATE CHIPS

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Roasted peanut 25 gr sort bread
2 Icing sugar 20 gr
3 Soft flour 85 gr
5 Salt 2 gr
6 Butter 80 gr
7 Egg yolk 3 pcs
8 Vanila extract 1 sdt
9 Peanut butter 115 gr for filling
10 Cream cheese 45 gr
12 Condensed milk 4 gr
13 Whiping cream 115 gr
14 Vanila extract l sdt
Total : -
Msc 10% : 0
Total Food Cos : -
Cost % :
Selling Price :
Cost % (Price :
METHOD :
STANDART RECIPE
Item : TRUFLE CAKE FILLING

Yield : 6 Pcs Promotion :
Date :
COST
Unit/Gr Total
1 Water 37,5 ml
2 Glucose 25 gr
3 Gelatine 2 gr
4 Dark compound 125 gr
5 Whipped cream 250 gr
6
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BEFF BREAD CUP

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Toast 5 lbr
2 Cheese chedar, parut 50 gr
3 Daging giling 150 gr
4 Onion, chop 1,5 pcs
5 Fresh milk 100 ml
6 Fresh cream 50 ml
7 Telur 3 pcs
8 Garam 0,5 sdm
6 Merica bubuk 1,25 sdt
10 Pala bubuk 0,5 sdt
11 Gula pasir 0,5 sdt
12 Keju parut
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : KROKET KENTANG PANGGANG BOLONAIASE
Yield : 1 caserole Promotion :
Date :
COST
Unit/Gr Total
1 Butter 4
2 Milk powder 4
3 Potato, steam, haluskan 1,200
4 Egg yolk 4
5 Salt 2,5
6 Paper 0,5
7 Pala powder 1
8 Bolognaise 3
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BREAD CHOCO PUDING

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Fresh milk chocolate 600 ml
3 Toast bread, blend 150 gr
4 Gula pasir 50 gr
5 Garam 0,5 sdt
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CHEESE BACON MUFFIN

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 250 ml
2 Sugar 175 ml
3 Baking powder 2 tsp
4 Baking soda 0,5 tsp
5 Salt 0,5 tsp
6 Fresh milk 175 ml
7 Butter 75 ml
8 Egg 1 pcs
9 Cheddar Cheese 250 ml
10 Beff bacon 6 slice
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CHEESE CHOCOLATE BROWNIES

Yield : 1tray Promotion :
Date :
COST
Unit/Gr Total
1 Telur 6 pcs Chocolate brownies
3 Gula pasir 225 gr
4 SP 12 gr
5 Garam 3 gr
7 Soft flour 210 gr
10 Margarine 120 gr
11 Mentega 120 gr
13 Telur 9 pcs Cheese brownies
15 Gula pasir 225 gr
16 SP 9 gr
17 Garam 3 gr
19 Soft flour 225 gr
22 Margarine 90 gr
23 Mentega 90 gr
25 White compone 150 gr
26 Cheese spread 150 gr
Total : -
Msc 10% : 0
Total Food Cos : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : MIX NUT NOUGATIN

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Gula 150 gr
2 Butter 125 gr
3 Glucose 50 gr
4 Mix nut 150 gr mente, almond, pistacio
Total : -
Msc 10% : 0
Total Food Cos : -
Cost % :
Selling Price :
Cost % (Price :
METHOD :
STANDART RECIPE
Item : PUDDING CARAMEL

Yield 1 LOAF Promotion :
Date :
COST
Unit/Gr Total
A
1 Sugar 50 gr
2 Glucose 1 tsp
B
1 Water 500 ml
2 Sugar 150 gr
3 Agar-agar 1 pack
C
1 Fresh Milk 1 ltr
2 Cream Caramel 350 gr
3 Agar-agar 1 pack
Total : -
Msc 10% : 0
Total Food Co : -
Cost % :
Selling Price :
Cost % (Pric :
METHOD :
3 Buatlah caramel (Bahan A), setelah gula kecoklatan masukkan Bahan B masak sampai mendid
4 Tuangkan ke dalam cetakan
5 Bahan C
Freshmilk dan agar-agar masak hingga mendidih, lalu matikan api.
Masukkan cream caramel lalu panaskan lagi. Dan tuang di atas lapisan I
STANDART RECIPE
Item : APEN SELONG

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Tepung beras 300 gr
2 Gula 200 gr
3 Yeast 1,5 sdm
4 Santan kental 400 ml
5 Tepung kanji 1 sdm
6 Nangka
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
ROKET KENTANG
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Kentang 1,000 gr goreng lalu haluskan
2 Telur 2 pcs
3 Hard flour 250 gr
4 Margarine 200 gr
5 Santan cair 100 ml
mask lagi sampai kalis
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : JAPANESE STYLE CHEESECAKE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Fresh milk 1,125 gr
2 Whipping Cream 300 gr
3 Butter 180 gr
4 Fresh milk 375 gr
5 Egg yolks 180 gr
6 Corn flour 200 gr
7 Vanila oil 10 gr
8 Lemon juice 2 pcs
9 Cream cheese 1,000 gr
10 Egg whites 575 gr
11 Caster sugar 390 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
RECIPE
Remark
STANDART RECIPE
Item : FRUITS PIZZA ( BRIOCHE )

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 180 gr brioche dough
2 Cake flour 135 gr
3 Bread flour 135 gr
4 Salt 5 gr
5 Dry yeast 10 gr
6 Eggs 180 gr
7 Sugar 30 gr
8 Water 10 gr
9 Frozen rasberries 250 gr
11 Pectine 5 gr
13 Salt 1 gr
14 Lemon juice 2,5 gr
15 Butter 165 gr
16 Brown sugar 190 gr
17 Pinch of Salt
18 Pastry flour 200 gr
19 Conamon 5 gr
20 Pecan nuts 170 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :VANILA CUP CAKES

Outlet : Pastry Code : FBK/.../HOT
Yield : 10 pcs Promotion :
Date :
COST
Unit/Gr Total
1 Soft flour 250 ml
2 Sugar 175 ml
3 Baking powder 2 tsp
4 Baking soda 0,5 tsp
5 Salt 0,5 tsp
6 Fresh milk 180 ml
7 Butter 75 ml melted
8 Egg 1 pcs
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
1 Ayak jadi satu semua bahan kering,masukkan dalam mixed bowl.Aduk rata.
2 Masukkan telur,aduk rata.
3 Masukkan fresh milk sedikit-sedikit sampai adonan menjadi licin.
4 Kemudian tambahkan butter yang telah dicairkan,aduk rata kembali.
5 Cetak dalam cup cakes.bakar dengan suhu 180 derajat celcius selama 25 menit.
STANDART RECIPE
Item : PASTRY CREAM

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Rap powder 400 gr
2 Fresh milk 1,000 ml
3 Esense 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : INDO MUFFIN INSTANT

Yield : 30 mini cup Promotion :
Date :
COST
Unit/Gr Total
1 Indo muffin 500 gr vanila / chocolate
2 Eggs 200 gr
3 Salad oil 200 gr
4 Water 50 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : GANACHE CHOCOLATE I

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Dark chocolate compone 1,500 gr
2 Butter 1,000 gr
3 Fresh milk 300 ml
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : GANACHE CHOCOLATE II

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Dark Chocolate Compone 1,200 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CHOCOLATE SAUCE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Water 1,400 ml
2 Sugar 600 gr
3 Dark chocolate compone 200 gr
4 Chocolate powder 700 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : SYMPLE SYRUP PASTRY

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Water 1,000 ml
2 Sugar 2,000 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BICHERMUSLI
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Yogurt 200 gr
2 Oats 200 gr
3 Fresh milk 300 ml
4 Lemon juice 30 ml
5 Almond slice 20 gr
6 Raisin 50 gr
8 Honey 50 gr
9 Apple 100 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CHOCOLATE PLASTIC

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Simple syrup 110 gr ) boil
2 Glucose 400 gr )
3 Dark chocolate 1,200 gr api mati masukan, remas sampai miyak terpisah
Total : -
Msc 10% : 0
Total Food Cos : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : APPLE PAI

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Fresh milk 150 ml
2 Maizena 15 gr
3 Gula pasir 45 gr
4 Garam 3 gr
5 Kuning telur 40 gr masukan terakir
6 Apel malang 150 gr kupas, potong dadu
7 Raisin 100 gr rendam air hangat
8 Cinamon powder 1 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : MEXICO TOPING SWEAT BREAD

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 1,000 gr
2 Icing sugar 1,000 gr
3 Eggs 1,000 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : PEANUT MILK

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Butter 500 gr
3 Salt 3 gr
5 Peanut chop 200 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CHOC. SWEAT BREAD

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Hard flour 400 gr
2 Soft flour 50 gr
4 Sugar 125 gr
5 Milk powder 50 gr
6 Yeast 10 gr
7 Baker bonus 5 gr
8 S 500 5 gr
9 Eggs 3 pcs
10 Fresh milk 170 ml
11 Ice cube 30 gr
12 Butter 45 gr
13 Salt 7 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : PROL TAPE PIE

Yield : Promotion :
Date :
COST
Unit/Gr Total
2 Gula 60 gr
3 Garam 5 gr
4 Telur 100 gr
5 Soft flour 30 gr
8 Fresh milk 75 gr
9 Raisin 50 gr
10 Kuning telur untuk polesan
11 Almond slice untuk taburan
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : PUDING STROWBERRY BUSA

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Air 300 ml
2 Strowberry pure 75 gr
3 Agar agar 1 pack
4 Gula 25 gr
5 Putih telur 3 pcs
6 Gula pasir 50 gr
7 Garam 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : COFFE PUDING

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Air 300 gr
2 Gelatine 30 gr
3 Gula 190 gr
4 Nescafe 10 gr
6 Santan kara 114 gr
7 Fresh milk 114 gr
8 Ice cube 150 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : SAUCE CARAMEL

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Sugar 150 gr
2 Glukosa 50 gr
3 Cream 300 gr
4 Egg yolks 3 pcs
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : Avocado Puding

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 water 500 gr
sugar 150 gr
agar-agar 1 pack
sugar 50 gr caramel
glucose 1 sdt
2 fresh milk 360 ml
agar-agar 1 pack
sugar 30 gr
eggs white 2 pcs meringue
sugar 24 gr
salt 1 gr
avocadao blend 130 gr
3 fresh milk 500 ml
sugar 100 gr
agar-agar 0,5 pack
vanila esence 2 sdm
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
Coffee mouse Mangga mouse
Dark chocolate 400 gr Mangga pure 75 gr

Telur 8 pcs Gula 14 gr
Kopi instant 3 sdm Gelatine 17 gr
Gelatine 3 sdm Whipping cream 188 gr
Air 125 ml Fresh cream 94 gr
Whipping cream 250 ml
Tiramizu mouse Mocca mouse
Kuning telur 7 pcs Whipping cream 112 gr

Rum pasta 4 gr Fresh cream 112 gr
Tiramizu pasta 8 gr Mocca pasra 11 gr
Coffee flavour 4 gr Gelatine 4 gr
Icing sugar 224 gr
Gelatine 18 gr
Mascarpone 448 gr
Whipping cream 673 gr
Chocolate mouse Fruit mouse
Dark chocolate 324 gr Whipping cream 103 gr

Rhum pasta 8 gr Gula 5 gr
Cofee flavour 8 gr Gelatine 2 gr
Fresh milk 93 gr
Gelatine 4 gr
Whipping cream 308 gr
Fresh cream 155 gr
* ganash Durian mouse
Dark chocolate 167 gr Buah durian 200 gr

Rum pasta 2 gr Gula 56 gr
Coffee flavour 2 gr Butter 34 gr
Fresh milk 73 gr Whipping cream 450 gr
Gelatine 7 gr Gelatine 7 gr
Strowberry mouse Blueberry mouse
Strowberry pure 149 gr Fresh milk 100 gr

Gula 67 gr Kuning telur 2 pcs
Air 29 gr Gula 50 gr
Gelatine 4 gr Gelatine 15 gr
Whipping cream 448 gr Whipping cream 350 gr
Blueberry paleta 150 gr
STANDART RECIPE
Item : Whole weat bread

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 hard flour 300 gr
2 tepung gandum 200 gr
3 yeast 10 gr
4 s 500 5 gr
5 gula 50 gr
6 milk powder 40 gr
7 air es 300 gr
8 butter 50 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : Cheese bread

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 hard flour 450 gr
2 soft flour 50 gr
3 baker bonus 5 gr
4 gula 100 gr
5 telur 2 pcs
6 milk powder 50 gr
7 air es 250 gr
8 butter 60 gr
9 garam 10 gr
10 yeast 10 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : Golden sauce / magic cream

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 telur 2 pcs
2 icing sugar 90 gr
3 minyak 550 gr
4 garam 2 gr
5 cuka 5 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CHIFON CAKE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 putih telur 5 pcs mereng
2 gula 150 gr
3 cream of tar-tar 2 gr
4 kuning telur 5 pcs base
5 gula 100 gr
6 minyak 100 ml
7 air 150 ml
8 soft flour 200 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CARROT CAKE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 butter 600 gr
2 icing sugar 400 gr
3 egg yolk 400 gr
4 milk powder 200 gr
5 soft flour 500 gr
6 baking powder 10 gr
7 carrot 1,000 gr
8 almond ground 400 pcs
9 egg white 400 gr
10 sugar 200 gr mereng
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CARAMEL MOUSSE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 glucose 75 gr
2 sugar 155 gr
3 fresh cream 75 gr semi whip
4 fresh milk 120 gr
5 vanila 3 gr
6 eggg yolk 115 gr
7 fresh cream 425 gr
8 gelatine 6 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : CITRON MOUSSE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 lime juice 100 gr
2 water 60 gr
3 lime zest 1 pcs
4 eggs 200 gr
5 sugar 150 gr
6 unsalted butter 100 gr
7 gelatine sheet 4 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : GLACAGE CHOCOLATE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 water 60 gr
2 cream 290 gr
3 sugar 480 gr
4 cocoa powder 150 gr
5 gelatine sheet 18 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BREAD N BUTTER PUDDING

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Croisant/daniesh 150 gr
2 Butter 50 gr
3 Raisin 20 gr
4 Apricot jelfic 5 gr
6 Fresh milk 125 gr
7 Telur 150 gr
8 Gula 50 gr
10 Cinamon powder 3 gr
11 Strowberry 1 pcs
12 Daun mint 1 pcs
13 Cinamon stick 1 pcs
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : MARTABAK KULIT

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Hard flour 600 gr
2 Telur 60 gr
3 Garan halus 5 gr
4 Air 300 gr
5 Butter 50 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : BROWNIES KETAN HITAM ( 40X60X5 )

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 25 gr
2 Gula 1 gr
3 Garam 8 gr
6 Soft flour 400 gr
7 Tepung ketan hitam 700 gr
9 Butter 400 gr
10 Margarine 300 gr
11 Chocolate rice 300 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : OREO DARK CAKE

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 margarine 150 gr
2 dark chocolate 200 gr
3 choco. Paste 5 gr
4 kuning telur 60 gr
5 gula 50 gr
6 soft flour 40 gr
7 choco powder 25 pcs
8 baking powder 3 gr
9 putih telur 90 gr
10 gula 50 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : cheese cake soft

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 egg white 300 gr mereng
2 sugar 300 gr
3 tartar 5 gr
4 egg yolk 200 gr
5 corn flour 80 gr
6 soft flour 150 gr
7 fresh cream 350 gr
8 cream cheese 1,000 gr
9 vanila esence 5 gr
10 lemon juice 3 pcs
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : Glaze
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 white choholate 200 gr
2 sugar 250 gr
3 cold watter 125 gr
4 watter 60 gr
5 glucose 125 gr
6 skm putih 125 gr
7 gelatine 25 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
rendam gelatine dalam air dingin
rebus semua bahan hitam
angkat dari api, masukan sisa bahan
blender sampai larut
STANDART RECIPE
Item : pudding almond for ice longan

Yield 400 pax Promotion :
Date :
COST
Unit/Gr Total
1 fresh milk 1,600 gr
2 agar agar 56 gr 8 pack
3 jelli 180 gr 12 pack
4 sugar 2,400 gr
5 garam 30 gr
6 almond esence 40 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : serabai leker

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 tepung beras 550 gr
2 tapioka 200 gr
3 gula 110 gr
4 air 375 gr
5 yeast 5 gr
6 kuning telur 40 gr
7 telur 100 gr
8 santan cair 250 gr
9 gula 110 gr
10 vanila 5 gr
11 garam 5 gr
12 biang 500 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item : PITA BREAD

Yield : Promotion :
Date :
COST
Unit/Gr Total
1 soft four 160 gr biang
2 yeast 6 gr
3 water 250 gr
4 live oil 15 gr
5 hard flour 240 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
mix
bake 250 c
STANDART RECIPE
Item : Tuil
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 soft flour gr
2 water gr
3 oil gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
goreng d pan teflon

STANDART RECIPE
Item : Wafel
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 Telur 8 pcs
2 Gula 350 gr
3 Vanila 3 gr
4 Soft flour 500 gr
6 Garam 1 gr
7 Yeast 5 gr cairkan dg air
8 Margarine 25 gr
9 Butter 25 gr melted
10 susu cair 650 gr melted
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 gr
2 gr
3 gr
4 gr
5 gr
6 gr
7 pcs
8 gr
9 gr
10 gr
11 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 gr
2 gr
3 gr
4 gr
5 gr
6 gr
7 pcs
8 gr
9 gr
10 gr
11 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 gr
2 gr
3 gr
4 gr
5 gr
6 gr
7 pcs
8 gr
9 gr
10 gr
11 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 gr
2 gr
3 gr
4 gr
5 gr
6 gr
7 pcs
8 gr
9 gr
10 gr
11 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 gr
2 gr
3 gr
4 gr
5 gr
6 gr
7 pcs
8 gr
9 gr
10 gr
11 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :
STANDART RECIPE
Item :
Yield : Promotion :
Date :
COST
Unit/Gr Total
1 gr
2 gr
3 gr
4 gr
5 gr
6 gr
7 pcs
8 gr
9 gr
10 gr
11 gr
Total : -
Msc 10% : 0
Total Food Cost : -
Cost % :
Selling Price :
Cost % (Price) :
METHOD :

Pastry Standart Recipe

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Pastry Standart Recipe

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STANDART RECIPE

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