rich beef pie test 7.5 kg
v1CurrentFinished Product
Yield
~85 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging | 92 | each | ¥2,300 | — | |
water | 250 | ml | ¥0 | — | |
mushrooms | 500 | g | ¥550 | — | |
chicken stock | 800 | ml | ¥0 | — | |
redwine | 750 | ml | ¥1,800 | — | |
Dolcie pastry flour | 120 | g | ¥0 | — | |
tomato paste | 100 | g | ¥76 | — | |
cloves | 4 | g | ¥16 | — | |
bacon | 750 | g | ¥1,133 | — | |
dried thyme | 3 | g | ¥21 | — | |
garlic | 60 | g | ¥240 | — | |
carrot | 1 | kg | ¥370 | — | |
celery | 320 | g | ¥282 | — | |
white onion [onions] | 1,000 | g | ¥0 | — | |
CG Chuck | 7.5 | kg | ¥13,875 | — | |
| Total batch cost | ¥20,662 | ||||
| Cost per unit | ¥243 | ||||
| Suggested retail (30% food cost) | ¥810 | ||||