You are perhaps correct that the garlic sauce you made is not a clone of the PJ Garlic sauce. The Parkay Squeeze product comes fairly close nutritionally to the PJ Garlic sauce but the Butter Buds mix adds things like maltrodextrine, guar gum and baking soda (http://www.shopwell.com/butter-buds-butter-flavored-mix/seasonings/p/4480000401
), none of which are in the PJ Garlic sauce.
As for the cost matter, the two most costly ingredients in the PJ garlic sauce alternative that you came up with are the Butter Buds mix and the Parkay Squeeze product. As I understand it, from what you previously posted at Reply 515 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg260280.html#msg260280
, you paid $2.29 for eight 1/2-ounce packets of the Butter Buds butter flavored mix. The last time I checked at my local supermarket, the Parkay Squeeze product sells for $1.99 for a 12-ounce (fluid) container. A while back in this thread, at Reply 80 at http://www.pizzamaking.com/forum/index.php/topic,25844.msg265883.html#msg265883
, you reported that you used a packet of the Butter Buds All Natural Butter Flavored Mix to which you added 1 oz. of hot water. You also reported that you used 2 ounces of Parkay Squeeze, 2 grams of soybean oil, 6 grams of water and 1.20 grams of Shurfine garlic powder. By my calculation, the total weight of your PJ alternative garlic sauce was 108.43 grams, or 3.83 ounces. As for the total cost of that garlic sauce, my numbers say about 48 cents. Almost all of that cost is in the Butter Buds mix and the Parkay Squeeze product. If my math is correct, the cost for 1 1/2 ounces of your garlic sauce comes to about 18.8 cents. The corresponding cost for 1 1/2 ounces of the PJ Garlic sauce is about $0.56. So, your garlic sauce is considerably cheaper than the PJ Garlic sauce (ignoring all associated labor costs).
I did not view the weight loss as being far out of line, given that you did not use the identical bake protocol in your deck oven at market for your prior efforts. Once you are able to come up with a bake protocol that meets your needs, then the weight loss numbers might be more consistent. Even then, there can be normal variations because of variations in the dough ball weight, the bake, the water content of the ingredients and the garlic sauce, etc.