cauliflower cheese
v1CurrentFinished Product
Yield
~36 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
packaging and bank fee | 36 | each | ¥2,160 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 35 | g | ¥5 | — | |
tapioca starch | 130 | g | ¥78 | — | |
garlic powder | 2 | g | ¥12 | — | |
minced garlic | 40 | g | ¥48 | — | |
redwine, white wine | 250 | ml | ¥0 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
dried thyme | 2 | g | ¥14 | — | |
smoked paprika | 2 | g | ¥11 | — | |
milk | 2 | l | ¥700 | — | |
Brie Cheese | 250 | g | ¥1,125 | — | |
American cheddar | 100 | g | ¥260 | — | |
| Total batch cost | ¥5,187 | ||||
| Cost per unit | ¥144 | ||||
| Suggested retail (30% food cost) | ¥480 | ||||