lamb of tas chipotle pie
v1CurrentFinished Product
Yield
~54 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
tomatoes canned | 800 | g | ¥328 | — | |
oregano dried | 5 | g | ¥23 | — | |
cinnamon | 1 | g | ¥3 | — | |
brown sugar | 25 | g | ¥8 | — | |
Bouillon | 10 | g | ¥50 | — | |
water | 500 | ml | ¥0 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
packaging and bank fee | 55 | each | ¥3,300 | — | |
Bay leaf | 4 | each | ¥39 | — | |
redwine vinegar | 50 | ml | ¥50 | — | |
Lamb of tas | 5.5 | kg | ¥14,300 | — | |
corn starch | 150 | g | ¥77 | — | |
eggs | 55 | g | ¥3,094 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 75 | g | ¥10 | — | |
| Total batch cost | ¥22,054 | ||||
| Cost per unit | ¥408 | ||||
| Suggested retail (30% food cost) | ¥1,361 | ||||