Digital Cooking calculates ramen production yields
These recipes are very important and essences of digital cooking in that anyone can reproduce the same dishes over and over, following these recipes. Also they tell us how much of which ingredients are needed to produce X servings of a particular ramen. For example, to produce and serve 300 servings of this shoyu ramen, you would need 45kg of the chicken light stock, 45kg of the fish stock, 1800 grams of the soy sauce motodare, 600 grams of the blended vinegar. These numbers are then translated into the quantities needed for each of the raw materials.
Because we also know from extensive research and actual production of variety of ramen soups, we know for example, the yield % of certain types of base stocks. So, we can make rough estimation of how much pork backbones we need to make 100kg of tonkotsu base stocks, for example. All the data we have accumulated over the past 20 years of conducting real ramen school (conducted every month or 12 courses a year, and we have extensive records of what we made in every class) can give us precision in our ramen cooking.
It makes it easier for us to calculate production costs of all the ramen components and cost per serving.
Because we also know from extensive research and actual production of variety of ramen soups, we know for example, the yield % of certain types of base stocks. So, we can make rough estimation of how much pork backbones we need to make 100kg of tonkotsu base stocks, for example. All the data we have accumulated over the past 20 years of conducting real ramen school (conducted every month or 12 courses a year, and we have extensive records of what we made in every class) can give us precision in our ramen cooking.
It makes it easier for us to calculate production costs of all the ramen components and cost per serving.
How Digital Cooking helps you make your ramen
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