rich beef pie (Copy)
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging | 60 | each | ¥1,500 | — | |
water | 100 | ml | ¥0 | — | |
mushrooms | 350 | g | ¥385 | — | |
chicken stock | 800 | ml | ¥0 | — | |
redwine | 750 | ml | ¥1,800 | — | |
Dolcie pastry flour | 100 | g | ¥0 | — | |
tomato paste | 80 | g | ¥61 | — | |
cloves | 3 | g | ¥12 | — | |
bacon | 500 | g | ¥755 | — | |
dried thyme | 3 | g | ¥21 | — | |
garlic | 50 | g | ¥200 | — | |
carrot | 500 | g | ¥185 | — | |
celery | 235 | g | ¥207 | — | |
white onion [onions] | 1 | kg | ¥0 | — | |
CG Chuck | 5 | kg | ¥9,250 | — | |
| Total batch cost | ¥14,376 | ||||
| Cost per unit | ¥240 | ||||
| Suggested retail (30% food cost) | ¥799 | ||||