lamb shiraz lam of tas 204 pies
v1CurrentFinished Product
Yield
~204 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Lamb of tas | 23.8 | kg | ¥61,880 | — | |
packaging and bank fee | 204 | each | ¥12,240 | — | |
tapioca starch | 595 | g | ¥357 | — | |
Bouillon | 27.2 | g | ¥136 | — | |
water | 850 | ml | ¥0 | — | |
Sautee Onions 50% | 3.4 | kg | ¥2,550 | — | |
eggs | 187 | g | ¥10,519 | — | |
dried thyme | 10.2 | g | ¥71 | — | |
rosemary | 13.6 | g | ¥54 | — | |
redwine | 2,550 | ml | ¥6,120 | — | |
black pepper | 34 | g | ¥82 | — | |
salt | 255 | g | ¥33 | — | |
carrot | 3.4 | kg | ¥1,258 | — | |
tomato paste | 272 | g | ¥207 | — | |
garlic | 136 | g | ¥544 | — | |
soy sauce | 68 | ml | ¥48 | — | |
redwine vinegar | 170 | ml | ¥170 | — | |
| Total batch cost | ¥96,269 | ||||
| Cost per unit | ¥472 | ||||
| Suggested retail (30% food cost) | ¥1,573 | ||||