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  • No Purpose Ingredient % Actual Amt. Cost / G Cost Per Batch Amt. in Batch

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    tuansyafiq
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    This document contains a recipe for an onion and garlic gravy. It lists the ingredients and their percentages by weight for a 100 gram batch. Water, onion, and garlic make up the largest portions at 20%, 20%, and 30% respectively. The document also provides instructions to sauté the onion and garlic, add the remaining ingredients like demi glace and black pepper, and thicken it with flour. It calculates the material, production costs and projected profits for selling 100-gram jars of the finished gravy.

    Original Description:

    black pepper sauce

    Original Title

    Black Pepper Sauce

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    This document contains a recipe for an onion and garlic gravy. It lists the ingredients and their percentages by weight for a 100 gram batch. Water, onion, and garlic make up the largest portions at 20%, 20%, and 30% respectively. The document also provides instructions to sauté the onion and garlic, add the remaining ingredients like demi glace and black pepper, and thicken it with flour. It calculates the material, production costs and projected profits for selling 100-gram jars of the finished gravy.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    20 views1 page

    No Purpose Ingredient % Actual Amt. Cost / G Cost Per Batch Amt. in Batch

    Uploaded by

    tuansyafiq
    This document contains a recipe for an onion and garlic gravy. It lists the ingredients and their percentages by weight for a 100 gram batch. Water, onion, and garlic make up the largest portions at 20%, 20%, and 30% respectively. The document also provides instructions to sauté the onion and garlic, add the remaining ingredients like demi glace and black pepper, and thicken it with flour. It calculates the material, production costs and projected profits for selling 100-gram jars of the finished gravy.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Formula Name Batch size

    1 100 grams

    Amt. In
    No Purpose INGREDIENT % Actual Amt. Cost / g Cost per Batch
    Batch
    1 WATER 20.00 20.0 0.000 A
    2 ONION 20.00 20.0 0.000
    3 GARLIC 30.00 30.0 0.000
    4 DEMI GLACE 10.00 10.0 0.000
    B
    5 BLACK PEPPER 65.20 65.2 0.000
    6 SUGAR 5.00 5.0 0.000
    7 FLOUR 5.00 5.0 0.000
    8 MUSHROOM 5.00 5.0 0.000
    9 0.0 0.000
    10 0.0 0.000
    11 0.0 0.000
    TOTAL 160.200 160.20 0.00

    Jar 1.60
    1. SAUTEE ONION + GARLIC Material Cost 0.00
    2. ADD BLACKPEPPER, POUR WATER AND STIR WELL Sticker Cost 0.39

    3. ADD DEMI GLANCE AND STIR. IF IT BECOME TOO THICK, ADD MORE WATER ` RM 1.99
    4. STIR WELL UNTIL BOIL
    5. ADD SUGAR TO TASTE Selling Price 40.00
    6. ADD MORE BLACKPEPPER IF WANT MORE SPICY Profits 38.01
    7. ADD FLOUR TO MAKE IT GRAVY THICK AS NEEDED. Selling Unit 100.00
    TOTAL PROFITS 3,801.00
    ONION - CHOPPED
    GARLIC - CRUSHED
    DEMI GLANCE - DILUTE 100G WITH 1 LITRE WATER
    BLACKPEPPER - CRUSHED

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