Cape Grim Beef Pie Filling
v1CurrentComponent
Equipment
オーブン (Oven)
Batch input
20,000g
Target output
24,750g
Fill weight
150g per pies
Yield
~150 pies
Expected yield
90% of input
2-batch process from 40kg purchase. 3 pans x ~8,250g target weight. Colflo added at stage 3 after fat skim. Target weight driven — add water to reach 8,200–8,300g per pan before returning to oven.
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Cape Grim beef mince trim | 20,000 | g | ¥33,000 | 1 | Distribute evenly across 3 pans |
tomato paste | 301 | g | ¥229 | 1 | |
garlic powder | 90 | g | ¥540 | 1 | Verify quantity — likely error in CookKeepBook |
redwine vinegar | 1 | ml | ¥1 | 1 | |
beef extract | 225 | g | ¥338 | 1 | |
Red miso Powder | 90 | g | ¥315 | 1 | |
black pepper | 24 | g | ¥58 | 1 | |
brown sugar | 77 | g | ¥23 | 1 | |
salt | 31 | g | ¥4 | 1 | |
soy sauce | 120 | ml | ¥84 | 1 | |
Onion powder | 180 | g | ¥288 | 1 | |
COLFLO67 | 525 | g | ¥473 | 4 | 175g per pan, add after fat skim |
watervariable | 0 | ml | — | 4 | Add to reach 8,200-8,300g per pan target weight |
| Total batch cost | ¥35,351 | ||||
| Cost per unit | ¥236 | ||||
| Suggested retail (30% food cost) | ¥786 | ||||
Batch Scaling
Base: 20kg
kg