Steak and Kidney
v1CurrentFinished Product
Yield
~85 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
eggs | 1 | each | ¥56 | — | |
black pepper | 15 | g | ¥36 | — | |
salt | 65 | g | ¥8 | — | |
water | 500 | ml | ¥0 | — | |
packaging | 80 | each | ¥2,000 | — | |
worcestershire sauce | 80 | ml | ¥34 | — | |
garlic | 40 | g | ¥160 | — | |
Bouillon | 15 | g | ¥75 | — | |
Bay leaf | 2.4 | g | ¥24 | — | |
soy sauce | 50 | ml | ¥35 | — | |
redwine vinegar | 50 | ml | ¥50 | — | |
white onion [onions] | 3.5 | kg | ¥0 | — | |
CG brisket | 5 | kg | ¥12,500 | — | |
lamb kidney | 1.5 | kg | ¥2,250 | — | |
| Total batch cost | ¥17,279 | ||||
| Cost per unit | ¥203 | ||||
| Suggested retail (30% food cost) | ¥678 | ||||