| Beef Pastrami Ham Recipes | Last Update | ||||
| Quantity | 183.44 | kg | 5/18/2011 | ||
| Amount Required | 183.44 | kg | |||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| MILK | 42.000 | 42.000 | 22.9 | $3.50 | $147.00 |
| (H.L) Crushed B.PepperCorn No12 | 1.440 | 1.440 | 0.78 | $10.90 | $15.70 |
| Beef Knuckle | 100.000 | 100.000 | 54.51 | $4.00 | $400.00 |
| Frozen Beef Brisket | 40.000 | 40.000 | 21.81 | $4.00 | $160.00 |
| Total: | 183.44KG | 183.44KG | 100% | $ 722.70 | |
| REMAINING WEIGHT | Cost Per Kg | $ 11.27 | |||
| 91.72 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 7.88 | |||
| Energy | 30 | $ 2.36 | |||
| Manpower | 10 | $ 0.79 | |||
| Development | 2 | $ 0.16 | |||
| Packaging | 1 | $ 0.08 | |||
| Profit Margin | 300 | $ 45.07 |
Wednesday, May 18, 2011
Beef Pastrami Ham Recipe
Picnic Ham Recipe
| PICNIC Ham Recipes | Last Update | ||||
| Quantity | 481.86 | kg | 5/18/2011 | ||
| Amount Required | 481.86 | kg | |||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| PORK SHOULDER FROZEN | 300.000 | 300.000 | 62.26 | $4.75 | $1,425.00 |
| Iced Water | 135.000 | 135.000 | 28.02 | $0.01 | $1.35 |
| (S.T) Ham Plus 80 | 12.000 | 12.000 | 2.49 | $13.50 | $162.00 |
| (H.L) N.Salt | 8.500 | 8.500 | 1.76 | $1.61 | $13.69 |
| (S.T) Ham Premium | 1.000 | 1.000 | 0.21 | $15.50 | $15.50 |
| Sugar Fine | 3.600 | 3.600 | 0.75 | $1.10 | $3.96 |
| Potato Starch | 20.000 | 20.000 | 4.15 | $2.40 | $48.00 |
| (S.T) Frishex L | 1.400 | 1.400 | 0.29 | $15.50 | $21.70 |
| (S.T) Rosso C | 0.360 | 0.360 | 0.07 | $15.00 | $5.40 |
| Total: | 481.86KG | 481.86KG | 100% | $ 1,696.60 | |
| REMAINING WEIGHT | Cost Per Kg | $ 10.07 | |||
| 240.93 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 7.04 | |||
| Energy | 30 | $ 2.11 | |||
| Manpower | 10 | $ 0.70 | |||
| Development | 2 | $ 0.14 | |||
| Packaging | 1 | $ 0.07 | |||
| Profit Margin | 300 | $ 40.28 |
Leg Ham Recipe
| Leg Ham Recipes | Last Update | ||||
| Quantity | 481.50 | kg | 5/18/2011 | ||
| Amount Required | 481.50 | kg | |||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| PORK SHOULDER FROZEN | 300.000 | 300.000 | 62.31 | $4.75 | $1,425.00 |
| Iced Water | 135.000 | 135.000 | 28.04 | $0.01 | $1.35 |
| (S.T) Ham Plus 80 | 12.000 | 12.000 | 2.49 | $13.50 | $162.00 |
| (H.L) N.Salt | 8.500 | 8.500 | 1.77 | $1.61 | $13.69 |
| (S.T) Ham Premium | 1.000 | 1.000 | 0.21 | $15.50 | $15.50 |
| Sugar Fine | 3.600 | 3.600 | 0.75 | $1.10 | $3.96 |
| Potato Starch | 20.000 | 20.000 | 4.15 | $2.40 | $48.00 |
| (S.T) Frishex L | 1.400 | 1.400 | 0.29 | $15.50 | $21.70 |
| Total: | 481.5KG | 481.5KG | 100% | $ 1,691.20 | |
| REMAINING WEIGHT | Cost Per Kg | $ 10.05 | |||
| 240.75 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 7.02 | |||
| Energy | 30 | $ 2.11 | |||
| Manpower | 10 | $ 0.70 | |||
| Development | 2 | $ 0.14 | |||
| Packaging | 1 | $ 0.07 | |||
| Profit Margin | 300 | $ 40.18 |
Parma Ham (Proscuitto Ham) boneless Recipe
| Brine Water Recipes | Last Update | ||||
| Quantity | 60.50 | kg | 5/18/2011 | ||
| Amount Required | 60.50 | kg | |||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| (S.T) Brine & Cure | 9.000 | 9.000 | 14.88 | $1.00 | $9.00 |
| (S.T) RSC 7 Plus Top Combi | 0.500 | 0.500 | 0.83 | $10.80 | $5.40 |
| Sugar Fine | 1.000 | 1.000 | 1.65 | $1.10 | $1.10 |
| Iced Water | 50.000 | 50.000 | 82.64 | $0.01 | $0.50 |
| Total: | 60.5KG | 60.5KG | 100% | $ 16.00 | |
| REMAINING WEIGHT | Cost Per Kg | $ 0.76 | |||
| 30.25 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 0.53 | |||
| Energy | 30 | $ 0.16 | |||
| Manpower | 10 | $ 0.05 | |||
| Development | 2 | $ 0.01 | |||
| Packaging | 1 | $ 0.01 | |||
| Profit Margin | 300 | $ 3.03 |
Brine Water for Ham (Mince Meat)
| Brine Water Recipes | Last Update | ||||
| Quantity | 60.50 | kg | 5/18/2011 | ||
| Amount Required | 60.50 | kg | |||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| (S.T) Brine & Cure | 9.000 | 9.000 | 14.88 | $1.00 | $9.00 |
| (S.T) RSC 7 Plus Top Combi | 0.500 | 0.500 | 0.83 | $10.80 | $5.40 |
| Sugar Fine | 1.000 | 1.000 | 1.65 | $1.10 | $1.10 |
| Iced Water | 50.000 | 50.000 | 82.64 | $0.01 | $0.50 |
| Total: | 60.5KG | 60.5KG | 100% | $ 16.00 | |
| REMAINING WEIGHT | Cost Per Kg | $ 0.76 | |||
| 30.25 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 0.53 | |||
| Energy | 30 | $ 0.16 | |||
| Manpower | 10 | $ 0.05 | |||
| Development | 2 | $ 0.01 | |||
| Packaging | 1 | $ 0.01 | |||
| Profit Margin | 300 | $ 3.03 |
Ham Brine Recipe
| Ham Brine Recipes | Last Update | ||||
| Quantity | 216.85 | kg | 5/18/2011 | ||
| Amount Required | 216.85 | kg | |||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| PORK SHOULDER FROZEN | 138.000 | 138.000 | 63.64 | $4.75 | $655.50 |
| Iced Water | 50.000 | 50.000 | 23.06 | $0.01 | $0.50 |
| (S.T) Ham Plus 60 | 3.800 | 3.800 | 1.75 | $13.50 | $51.30 |
| (H.L) N.Salt | 2.600 | 2.600 | 1.2 | $1.61 | $4.19 |
| Potato Starch | 21.600 | 21.600 | 9.96 | $2.40 | $51.84 |
| Sugar Fine | 0.433 | 0.433 | 0.2 | $1.10 | $0.48 |
| (S.T) Frishex L | 0.414 | 0.414 | 0.19 | $15.50 | $6.42 |
| Total: | 216.847KG | 216.85KG | 100% | $ 770.22 | |
| REMAINING WEIGHT | Cost Per Kg | $ 10.16 | |||
| 108.424 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 7.10 | |||
| Energy | 30 | $ 2.13 | |||
| Manpower | 10 | $ 0.71 | |||
| Development | 2 | $ 0.14 | |||
| Packaging | 1 | $ 0.07 | |||
| Profit Margin | 300 | $ 40.63 |
Pepperoni Salami Recipes
| Pepperoni Salami Recipes | Last Update | ||||
| Quantity | 27.06 | kg | 5/18/2011 | ||
| Amount Required | 27.06 | kg | |||
| * N.Salt Separate | |||||
| Ingredient | Standard | Quantity | % | PRICES | COST |
| (H.L) N.Salt | 0.700 | 0.700 | 2.59 | $1.61 | $1.13 |
| (S.T) Rotemit Salome 99 (Curing Agent) | 0.375 | 0.375 | 1.39 | $35.00 | $13.13 |
| (S.T)Bratfix - Phosphate | 0.038 | 0.038 | 0.14 | $10.80 | $0.41 |
| White pepper Powder | 0.075 | 0.075 | 0.28 | $5.60 | $0.42 |
| Sugar Fine | 0.250 | 0.250 | 0.92 | $1.10 | $0.28 |
| (S.T)Debrecziner Combi | 0.250 | 0.250 | 0.92 | $16.00 | $4.000 |
| (S.T) Hot Spice | 0.125 | 0.125 | 0.46 | $21.00 | $2.625 |
| (H.L) Hot Paprika | 0.125 | 0.125 | 0.46 | $25.50 | $3.19 |
| (H.L) Chilli Ground-Cayenne | 0.125 | 0.125 | 0.46 | $10.45 | $1.31 |
| PORK BACKFAT (CUBED) | 7.000 | 7.000 | 25.87 | $2.30 | $16.10 |
| Beef Knuckle | 9.000 | 9.000 | 33.26 | $35.00 | $315.00 |
| PORK SHOULDER FROZEN | 9.000 | 9.000 | 33.26 | $4.75 | $42.75 |
| Total: | 27.063KG | 27.07KG | 100% | $ 400.33 | |
| REMAINING WEIGHT | Cost Per Kg | $ 42.30 | |||
| 13.532 | KG | ||||
| % | $ | ||||
| Cooking Lost | 50 | $ 29.58 | |||
| Energy | 30 | $ 8.88 | |||
| Manpower | 10 | $ 2.96 | |||
| Development | 2 | $ 0.59 | |||
| Packaging | 1 | $ 0.30 | |||
| Profit Margin | 300 | $ 169.22 |