Ingredients
$80.58
per batch
Packaging
$25.20
per batch
Labour
$128.33
100 min · 2 people
Cost each
$1.67
batch $234.11
Margin
78%
shelf · wholesale 68%
Bill of materials — one batchcosts follow the latest landed / purchase cost
| Ingredient / packaging | Per batch | Unit cost | Batch cost | Per block | |
|---|---|---|---|---|---|
| PKG-FWRP — Fudge block wrap — clear film | 140 | $0.06 | $8.40 | $0.06 | |
| PKG-FLBL — RSS fudge block label (100 g) | 140 | $0.09 | $12.60 | $0.09 | |
| PKG-STKR — Gluten free sticker | 140 | $0.03 | $4.20 | $0.03 | |
| ING-SUGR — White sugar 25 kg | 6.9 kg | $1.82 | $12.59 | $0.09 | |
| ING-GLUC — Liquid glucose | 1.2 kg | $4.20 | $5.04 | $0.04 | |
| ING-CMLK — Sweetened condensed milk | 3.6 kg | $6.45 | $23.22 | $0.17 | |
| ING-BUTT — Butter — salted, 25 kg block | 1.8 kg | $9.80 | $17.64 | $0.13 | |
| ING-CRMM — Cream 40% | 1.1 L | $8.50 | $9.35 | $0.07 | |
| ING-VAN — Vanilla bean paste | 0.1 kg | $182.00 | $12.74 | $0.09 | |
Method. Cook sugar, glucose, condensed milk, butter and cream to soft ball (114°C). Beat in flavour and inclusions, pour to 15 kg frames, set 4 hours, cut to 100 g blocks, wrap and label with batch and best-before.
Recent batches
FB-26-04719 Oct · 138Cut & packedFB-26-04657 Oct · 138ReleasedFB-26-043623 Sep · 137ReleasedFB-26-042116 Sep · 137ReleasedFB-26-03871 Sep · 136ReleasedFB-26-03881 Sep · 138Released Allergens: Milk · gluten free · best before 84 days