CG Brisket cheese
v1CurrentFinished Product
Yield
~77 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
cheese curd | 1.5 | kg | ¥3,000 | — | |
CG brisket | 6 | kg | ¥15,000 | — | |
packaging | 77 | each | ¥1,925 | — | |
garlic powder | 5 | g | ¥30 | — | |
Sautee onion 70% | 2 | g | ¥2 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 75 | g | ¥10 | — | |
tomato paste | 80 | g | ¥61 | — | |
water | 500 | g | ¥0 | — | |
worcestershire sauce | 80 | g | ¥34 | — | |
Bouillon | 15 | g | ¥75 | — | |
Bay leaf | 4 | each | ¥39 | — | |
soy sauce | 80 | ml | ¥56 | — | |
| Total batch cost | ¥20,362 | ||||
| Cost per unit | ¥264 | ||||
| Suggested retail (30% food cost) | ¥881 | ||||