Product Name: Mutton Kabsa With Rice

Reference Recipe Raw Cook New Recipe

No. Ingredients Quantity (kg) No.
1 Basmathi Parboiled Ri 8.000 2.65 1
2 Lamb Stock 10.880 10.34 2
3 Fried Shallot 0.160 3
4 Premix Kabsa Spice 0.856 4
5 Ghee Oil 0.480 5
6 Vege Onion Red 0.960 6
7 Vege Ginger Young 0.480 7
8 Vege Garlic Peeled 0.480 8
9 Vege Coriander Leaf 0.080 9
10 Salt Sea 0.144 10
11 Vege Green Chilli 0.080 11
12 Tomato Peel in Can 0.800 12
13 Tomato Paste 0.320 13
14 Mix Spice/Soup Bunju 8.000 14
15 Lamb Shoulder Bonel 22.000 15
16 Water Plain 32.000 16
17 Premix Kabsa Spice 280.000 17
18 Salt Fine 0.400 18
Total Raw 366.120

Total Cooked Weight Meat 2.650

Total Cooked Sauce 10.340 Total Net (kg)
Portioning Meat (kg) 0.090 Sauce (kg) 0.200 0.29
Expected Pouches Meat (kg) 29.44 Sauce (kg) 51.7
Average Total Pouches Obtained (Meat + Sauce) 106

Target New Yield (Pcs) 115.00

Conversion Factor 1.085
New Recipe Raw Cook
Ingredients Quantity (kg)
Basmathi Parboiled Rice 8.679 2.88
Chicken Stock 11.804 11.22
Fried Shallot 0.174
Premix Kabsa Spice 0.929
Ghee Oil 0.521
Vege Onion Red 1.042
Vege Ginger Young 0.521
Vege Garlic Peeled 0.521
Vege Coriander Leaf 0.087
Salt Sea 0.156
Vege Green Chilli 0.087
Tomato Peel in Can 0.868
Tomato Paste 0.347
Mix Spice/Soup Bunjut 8.679
Lamb Shoulder Boneless 23.868
Water Plain 34.717
Premix Kabsa Spice 303.774
Salt Fine 0.434
Total Raw 397.206
 Flavor Innovation Sdn Bhd Date: 23/04/2021
Cooking Form

Product Name: Mutton Kabsa With Rice

New Recipe Raw Cook Supplier Remarks

No.Ingredients Quantity (kg) 0.00
1 Basmathi Parboiled Rice 8.68 2.88 Jasmine
2 Chicken Stock 11.80 11.22 Homemade
3 Fried Shallot 0.17
4 Premix Kabsa Spice 0.93 Sudee
5 Ghee Oil 0.52 Windmill
6 Vege Onion Red 1.04 Grind
7 Vege Ginger Young 0.52 Grind
8 Vege Garlic Peeled 0.52 Grind
9 Vege Coriander Leaf 0.09 Chopped
10 Salt Sea 0.16
11 Vege Green Chilli 0.09
12 Tomato Peel in Can 0.87
13 Tomato Paste 0.35
14 Mix Spice/Soup Bunjut 8.68 Sudee
15 Lamb Shoulder Boneless 23.87
16 Water Plain 34.72
17 Premix Kabsa Spice 303.77 Sudee
18 Salt Fine 0.43 Cap Burung Layang
0 Total Raw 397.21
Cooling Time Taken (minute)
Packing material(tray/pouch)
Expiry date
Incubation Start (date)
Total Pouch (before incubate)
Incubation end (date)
Total Pouch (after incubate)
Total defect pouch
Checked by (Production)
Remark: PRODUCTION AT
MYCHEF

Remarks:
Expected Produced Pouch (Pcs) 115.00
Portioning Size (g) Meat (kg) 0.09
Sauce (kg) 0.20

Prepared by Reviewed by Approved by

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