Pork Italian Salami Recipes | Last Update | ||||
Quantity | 60.17 | kg | 5/18/2011 | ||
Amount Required | 60.17 | kg | |||
* N.Salt Separate | |||||
Ingredient | Standard | Quantity | % | PRICES | COST |
(H.L) N.Salt | 0.850 | 0.850 | 1.41 | $1.61 | $1.37 |
Sugar Fine | 0.250 | 0.250 | 0.42 | $1.10 | $0.28 |
(H.L) Crushed B.PepperCorn No12 | 0.060 | 0.060 | 0.1 | $10.90 | $0.65 |
(S.T)Bratfix - Phosphate | 0.160 | 0.160 | 0.27 | $10.80 | $1.73 |
(S.T)FreshRed C w/o MSG | 0.050 | 0.050 | 0.08 | $24.00 | $1.20 |
(H.L) Wuerzomat (MSG) | 0.050 | 0.050 | 0.08 | $5.00 | $0.25 |
Potato Starch | 0.500 | 0.500 | 0.83 | $2.40 | $1.20 |
(S.T)Garlic Stick | 0.250 | 0.250 | 0.42 | $24.00 | $6.00 |
Iced Water | 8.000 | 8.000 | 13.3 | $0.01 | $0.08 |
PORK SHOULDER FROZEN | 25.000 | 25.000 | 41.55 | $4.75 | $118.75 |
PORK JOWL FROZEN | 25.000 | 25.000 | 41.55 | $1.10 | $27.50 |
Total: | 60.17KG | 60.17KG | 100% | $ 159.01 | |
REMAINING WEIGHT | Cost Per Kg | $ 7.56 | |||
30.085 | KG | ||||
% | $ | ||||
Cooking Lost | 50 | $ 5.29 | |||
Energy | 30 | $ 1.59 | |||
Manpower | 10 | $ 0.53 | |||
Development | 2 | $ 0.11 | |||
Packaging | 1 | $ 0.05 | |||
Profit Margin | 300 | $ 30.23 |
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