Steak and cheese
v1CurrentFinished Product
Yield
~102 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
eggs | 55 | g | ¥3,094 | — | |
black pepper | 15 | g | ¥36 | — | |
salt | 75 | g | ¥10 | — | |
celery | 90 | g | ¥79 | — | |
carrot | 300 | g | ¥111 | — | |
tomato paste | 80 | g | ¥61 | — | |
cheddar cheese | 2 | kg | ¥4,600 | — | |
water | 500 | ml | ¥0 | — | |
packaging | 102 | each | ¥2,550 | — | |
worcestershire sauce | 80 | ml | ¥34 | — | |
garlic | 40 | g | ¥160 | — | |
Bouillon | 15 | g | ¥75 | — | |
Bay leaf | 4 | each | ¥39 | — | |
soy sauce | 50 | ml | ¥35 | — | |
redwine vinegar | 50 | ml | ¥50 | — | |
white onion [onions] | 3 | kg | ¥0 | — | |
CG brisket | 7.5 | kg | ¥18,750 | — | |
| Total batch cost | ¥29,734 | ||||
| Cost per unit | ¥292 | ||||
| Suggested retail (30% food cost) | ¥972 | ||||