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EP Unit Costs

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Calculation of AP and EP quantities, is necessary not only for determining quantities needed for preparing formulas and recipes but also for determining costs. After all, when you buy fresh fruit by weight, for example, you are paying for the entire fruit, even if you discard peels, cores, and pits.

In the first example above, we determined that we are paying $1.67 per AP pound of mangoes. But we discard the peel and pit, so the cost per EP pound is greater than $1.67. We use the following formula to calculate the yield cost, or EP unit cost:

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