do you cost the whole pineapple or just the 650g you use? husband says I'm overthinking

You win both arguments :) The concept has a name - effective yield.

You paid ₹120 for 650g of usable ingredient. The peel and core were never available to sell. So your true price is 120 ÷ 0.65 ≈ ₹185 per usable kilo, and that's the rate your recipe consumes. Do this once for every trimmed ingredient - fruit, poached nuts, vegetables - and write each one's yield down. There's no universal number btw. Pineapple is around 60-65%, bananas 65-70, shelled skinned nuts can dip under 50.

Your four hours: not free, and this one matters more than the pineapple. Decide a fair monthly salary for your baking hours and put it into overheads next to electricity, gas, packaging. The business that skips this line has broken pricing the day it hires help... or the day you realise you bought yourself a job with no wages. Profit margin (25-30% is a sound band) goes on top of a costing that already pays you.

Add a small wastage line too, 5-10% while you're standardising. Every professional kitchen prices this way. We spend half a day on exactly this in the business module at our Delhi campus because pricing errors sink more home bakeries than baking errors do.

Show him this thread 😄

Tempting but no - berries are nearly 100%, some nuts under 50. A flat number quietly misprices your most expensive ingredients, which is exactly where the money leaks. Good news is it's a one-time measurement per ingredient. Ten minutes of weighing covers your whole menu, keep a note on your phone.