1. A Piece of pie in Matera
by Girolamo and Giuseppe

2. Ingredients for
10 portions (converted in grams):
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For the dough:
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-1,75cups flour=437,5 g
-3/4 cup butter cut into small pieces=187,5 g
-4-5 tablespoons of cold water=100 g
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For the filling:
-3 tablespoons unsweetened cocoa=60 g
-1 cup sugar=250 g
-1 cup water=250 g
-2 tablespoons butter=40 g
-1/3 cup flour= 83,3 g
-3 egg yolks
-2/3 cup milk= 166,6 g
-1 teaspoon vanilla(or similar)=5 g

3. The ingredients we need for
25 portions according to our group, in grams:
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For the dough:
-flour=437,5 g x 2,5= 1093,75 g
-butter= 187,5 g x 2,5= 468,75 g
-cold water= 100 g x 2,5= 250 g
For the filling:
- unsweetened cocoa= 60 g x 2,5= 150 g
-sugar= 250 g x 2,5= 625 g
-water= 250 g x 2,5= 625 g
-butter= 40 g x 2,5= 100 g
-flour=83,3 g x 2,5= 208,25 g
-milk= 166,6 g x 2,5= 416,5 g
-vanilla= 5 g x 2,5=12,5 g

4. The ratio between the flour and
the butter is:
• (1093,75 g+208,25 g) : (468,75 g+ 100 g)=
• 1302 g : 568,75 g = 2,28

5. 1 KG FLOUR
0,85 €
250g SALT
0,15€
250g BUTTER
2€
250 g COCOA
2,15€
1 KG SUGAR
1,39€
6 EGGS
1,20€
1L MILK
1,55€

6. Calculations for a portion of the pie in Matera:
• Flour: 520,8 : 10 = 52,08 g
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1000 g -> 0,85 €
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52,08 g -> 0,4 €
• Butter: 227,5 g:10 = 22,75 g
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1000 g -> 8,00 €
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22,75 -> 0,18 €
• Unsweetened cocoa: 60 g:10 = 6 g
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1000 g -> 8,6 €
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6 g -> 0,05 €

7. Calculations for a portion of the pie in Matera:
• Sugar: 250 g:10=25 g
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1000 g -> 1,39 €
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25 g ->0,03 €
• Egg yolks: 0,60 euro:10= 0,06 €
• Milk:166,6 ml:10=16,6 ml
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1000 ml ->1,55 €
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16,6 ml -> 0,30 euro

8. Total: 0,40 € +
0,18 € +
0,05 € +
0,03 € +
0,06 € +
0,30 € =
-----------1.02 €

9. Baking temperatures in
Farenheit:
T1= 9/5x210+32=410°F
T2= 9/5x180+32=356°F