lamb ragu with bechamel 180
v1CurrentFinished Product
Yield
~180 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
tomato paste | 850 | g | ¥646 | — | |
tomato puree | 3 | kg | ¥1,650 | — | |
lamb mince | 20 | kg | ¥40,000 | — | |
Bouillon | 45 | g | ¥225 | — | |
black pepper | 20 | g | ¥48 | — | |
salt | 125 | g | ¥16 | — | |
rosemary | 10 | g | ¥40 | — | |
dried thyme | 10 | g | ¥70 | — | |
redwine | 2,250 | ml | ¥5,400 | — | |
carrot | 2 | kg | ¥740 | — | |
garlic powder | 17.5 | g | ¥105 | — | |
Sautee onion 70% | 3 | kg | ¥2,250 | — | |
| Total batch cost | ¥51,190 | ||||
| Cost per unit | ¥284 | ||||
| Suggested retail (30% food cost) | ¥948 | ||||