chicken parmi
v1CurrentFinished Product
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Dolcie pastry flour | 250 | g | ¥0 | — | |
corn starch | 250 | g | ¥128 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
mix cheese OZ | 2 | kg | ¥4,400 | — | |
tomato puree | 3 | kg | ¥1,650 | — | |
panko | 500 | g | ¥300 | — | |
parmigiano reggiano | 100 | g | ¥455 | — | |
COLFLO67 | 50 | g | ¥45 | — | |
tomatoes canned | 800 | g | ¥328 | — | |
basil fresh | 50 | g | ¥200 | — | |
oregano dried | 2 | g | ¥9 | — | |
chicken breast | 8 | kg | ¥5,600 | — | |
eggs | 1 | each | ¥56 | — | |
black pepper | 8 | g | ¥19 | — | |
salt | 60 | g | ¥8 | — | |
dried thyme | 2 | g | ¥14 | — | |
| Total batch cost | ¥13,962 | ||||
| Cost per unit | ¥233 | ||||
| Suggested retail (30% food cost) | ¥776 | ||||