## How do I calculate the cost of my dough?

Question:

How do I calculate the cost of my dough?

Many of us have spread sheets that will automatically calculate our dough cost for us, but many of the small operators don't have that nifty tool available to work with, so they must revert to the old, tried and true method of long hand dough cost calculations.

Here is how I've always done it. Set-up the table below on a clean sheet of paper and run off some copies:

Now, if you want to figure out what it costs to make your dough, including such things as labor, overhead, etc. use the rule of 2.5 times the unit dough cost to get a realistic picture of what it is actually costing you to make the dough, in this case it would be 2.5 X 7.8 cents = \$0.195 (19.5 cents) per dough piece.

In working with this table it is important to remember to show the ingredient amounts in pounds as a decimal. To do this, divide the ingredient weight in ounces by 16. If an ingredient amount is say, 3 pounds and 7 ounces, the decimal amount will be 3.438 pounds (rounded from 3.4375 pounds).
The ingredient unit cost is the ingredient cost per pound. If, for example, you purchase a 50-pound bag of sugar for \$19 (delivered to your door), the unit cost will be \$0.38 (38 cents) per pound.

For the water cost, take your average water bill and see how much water you're using. It may be reported either in cubic feet (62.43 pounds of water per cubic foot, or in gallons (7.963 pounds per gallon). Not all of that water is being used in making your dough, but since a good part of it is either going into the dough or used in cleaning dough related equipment, pots and pans/dinnerware the dough is an appropriate place to charge it against. Hey, somebody has to pay for it.

You can follow the same outline for calculating the cost of your sauce or anything else with multiple ingredients.
This is the way we used to do it way back when – well lets just say before the day of the hand held calculator or computer with all of its labor saving programs.

Question:

I'm trying to make a special Chicago-style pizza crust and I'm having a problem getting the crust the right color. I've added eggs and corn flour, but I still can't get the yellow, almost orange color I'm looking for.

The color you are looking for is not the result of eggs or corn flour, but rather the result of adding egg-shade (AKA egg coloring) to the dough.

Question:

I'm new to the pizza business and I'm now looking at vertical and spiral type mixers. There are so many to choose from. With all the different speeds these mixers have, what is the correct speed to mix the dough on?