B-2026-014 Released
Cook number
BK-260811-14
Line
Cook Line 2
Cook date
11 Aug 2026
Operator
Sina Faleolo
Planned
100 cases
Made
96 cases
Yield
96%
Finished lot
Bill of materials — this cook1,152 units
| Material | Type | Per unit | Cook total | Cost |
|---|---|---|---|---|
| Tomato paste (Hawke's Bay) · ING-TOM | Ingredient | 0.04 kg | 46.1 kg | $221.18 |
| Red bell pepper, diced · ING-REDPEP | Ingredient | 0.02 kg | 23 kg | $142.85 |
| White vinegar (10%) · ING-VIN | Ingredient | 0.04 L | 46.1 L | $96.77 |
| Chipotle in adobo · ING-CHIPOTLE | Ingredient | 0.02 kg | 23 kg | $350.21 |
| Garlic puree · ING-GARLIC | Ingredient | 0.01 kg | 11.5 kg | $82.94 |
| Onion, diced · ING-ONION | Ingredient | 0.01 kg | 11.5 kg | $39.17 |
| Sea salt · ING-SALT | Ingredient | 0.01 kg | 11.5 kg | $16.13 |
| PET bottle 150ml · PKG-BTL150 | Packaging | 1 each | 1152 each | $391.68 |
| Tamper-evident cap · PKG-CAP | Packaging | 1 each | 1152 each | $103.68 |
| Pressure-sensitive label · PKG-LABEL | Packaging | 1 each | 1152 each | $80.64 |
| Shipper carton · PKG-CARTON | Packaging | 0.083 each | 95.6 each | $91.79 |