lamb of tas chipotle pie 72
v1CurrentFinished Product
Yield
~66 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
tapioca starch | 175 | g | ¥105 | — | |
packaging and bank fee | 66 | each | ¥3,960 | — | |
tomatoes canned | 800 | g | ¥328 | — | |
oregano dried | 7.5 | g | ¥35 | — | |
cinnamon | 1.5 | g | ¥4 | — | |
brown sugar | 37.5 | g | ¥11 | — | |
Bouillon | 15 | g | ¥75 | — | |
water | 750 | ml | ¥0 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
Bay leaf | 6 | each | ¥59 | — | |
Lamb of tas | 7.5 | kg | ¥19,500 | — | |
black pepper | 15 | g | ¥36 | — | |
salt | 112.5 | g | ¥15 | — | |
redwine vinegar | 75 | ml | ¥75 | — | |
| Total batch cost | ¥24,952 | ||||
| Cost per unit | ¥378 | ||||
| Suggested retail (30% food cost) | ¥1,260 | ||||