lamb shiraz lam of tas (Copy)
v1CurrentFinished Product
Yield
~192 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Lamb of tas | 22.4 | kg | ¥58,240 | — | |
packaging and bank fee | 192 | each | ¥11,520 | — | |
tapioca starch | 560 | g | ¥336 | — | |
Red miso Powder | 32 | g | ¥112 | — | |
Bouillon | 25.6 | g | ¥128 | — | |
water | 800 | ml | ¥0 | — | |
Sautee Onions 50% | 3.2 | kg | ¥2,400 | — | |
eggs | 176 | g | ¥9,900 | — | |
dried thyme | 9.6 | g | ¥67 | — | |
rosemary | 12.8 | g | ¥51 | — | |
redwine | 2,400 | ml | ¥5,760 | — | |
black pepper | 32 | g | ¥77 | — | |
salt | 240 | g | ¥31 | — | |
carrot | 3.2 | kg | ¥1,184 | — | |
tomato paste | 256 | g | ¥195 | — | |
garlic | 128 | g | ¥512 | — | |
soy sauce | 64 | ml | ¥45 | — | |
redwine vinegar | 160 | ml | ¥160 | — | |
| Total batch cost | ¥90,718 | ||||
| Cost per unit | ¥472 | ||||
| Suggested retail (30% food cost) | ¥1,575 | ||||