Chunky Steak and mushroom
v1CurrentFinished Product
Yield
~100 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
garlic powder | 4 | g | ¥24 | — | |
packaging | 100 | each | ¥2,500 | — | |
mushrooms | 2.5 | kg | ¥2,750 | — | |
Sautee onion 70% | 2 | kg | ¥1,500 | — | |
eggs | 1 | each | ¥56 | — | |
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
black pepper | 12 | g | ¥29 | — | |
salt | 75 | g | ¥10 | — | |
tomato paste | 80 | g | ¥61 | — | |
water | 500 | ml | ¥0 | — | |
worcestershire sauce | 80 | ml | ¥34 | — | |
Bouillon | 12 | g | ¥60 | — | |
Bay leaf | 2 | g | ¥20 | — | |
soy sauce | 80 | ml | ¥56 | — | |
redwine vinegar | 80 | ml | ¥80 | — | |
CG brisket | 8 | kg | ¥20,000 | — | |
| Total batch cost | ¥27,230 | ||||
| Cost per unit | ¥272 | ||||
| Suggested retail (30% food cost) | ¥908 | ||||