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Commercial Sablé Dough Recipe

Profitable Bakery-Style Sablé Dough Recipe

Sablé dough is a classic French-style cookie dough widely used in commercial bakeries and pastry shops. It is known for its crumbly texture, rich buttery flavor, and high profitability. This recipe is designed for large-scale production, making it ideal for pastry businesses, home bakeries, and bulk orders.

Ingredients (Commercial Batch)

• 2.5 kg sifted all-purpose flour

• 800 g powdered sugar

• 500 g egg yolks

• 1.5 kg soft margarine butter (Florial type or equivalent)

Professional Preparation Method

1. Place the soft butter and egg yolks in a mixing bowl.

2. Mix gently by hand or on low mixer speed until smooth.

3. Add the powdered sugar and mix lightly.

4. Gradually add the sifted flour.

5. Mix on low speed (speed 1) just until the dough comes together.

6. Stop mixing immediately to keep the dough crumbly.

⚠️ Overmixing will make the sablé hard and dry.

Key Advantages for Commercial Use

• Consistent texture and quality

• Easy to shape and cut

• Suitable for filled or plain cookies

• Excellent shelf stability after baking

• Ideal for bulk production

Baking Tips

• Chill the dough for 20–30 minutes before shaping

• Bake at 160–170°C (320–338°F)

• Avoid browning to keep a premium appearance

Cost & Profit Analysis (Estimated)

⚠️ Costs may vary by country and supplier. The following is an average commercial estimation.

Ingredient Cost Estimate

• Flour (2.5 kg): ~ $2.00

• Powdered sugar (0.8 kg): ~ $1.20

• Egg yolks (500 g): ~ $3.00

• Margarine butter (1.5 kg): ~ $4.50

Total ingredient cost: ≈ $10.70

Production Yield

• Total dough weight: ≈ 5.3 kg

• Average cookie weight: 20 g

• Estimated number of cookies: 260 pieces

Selling Price Example

• Selling price per cookie: $0.20 – $0.30

• Total revenue:

  • Low estimate: 260 × $0.20 = $52.00

  • High estimate: 260 × $0.30 = $78.00

Net Profit (Approx.)

• Low margin profit: $52.00 − $10.70 = $41.30

• High margin profit: $78.00 − $10.70 = $67.30

✅ Profit margin exceeds 380%, excluding labor and energy costs.

Why This Recipe Is Highly Profitable

• Low ingredient cost

• High product yield

• Strong market demand

• Easy product variation (jam-filled, chocolate-dipped, decorated)

Final Notes

This commercial sablé dough recipe is a reliable foundation for any profitable pastry business. With proper mixing, baking control, and smart pricing, it can become a core revenue product for your bakery or online pastry brand.