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kg
1 kg
50 kg
Basic Water-Bone Ratio
Bones & Meat
10.0
kg
Total Water
17.0
kg ≈ L
Est. Broth
10.7
kg ≈ L
Water-to-bone 1.7 : 1.0 · yield rate 63%
Beef Bones vs Brisket (80 : 20)
Mixed Beef Bones
80%
8.0 kg
Marrow bones (rich fat)
Knuckle / joint bones (gelatin)
Knuckle / joint bones (gelatin)
Brisket
20%
2.0 kg
Meat flavour · slicing meat
Pull at hour 3, ice-bath, slice
Pull at hour 3, ice-bath, slice
Pro · Unlock commercial bone-to-brisket ratio for this batch
Aromatics & Vegetables
Charred & washed · tap to check off prepped items
7-Spice Blend
total 88.0 gDry spices ≈ 0.88% of bones · dry-toast then bag in cheesecloth
Pro · Unlock exact 7-spice weights for this batch
Broth Seasoning
per brothBased on measured broth yield · MSG optional
Fish Sauce Brand Calibration
Pro
Baseline: fish sauce 22g/kg · salt 5.3g/kg · rock sugar 7.0g/kg
Pro · Unlock commercial broth seasoning weights (fish sauce / salt / sugar ratio)
Cost & Profit
ProReview by actual broth yield — recipe weights are priced automatically
Cost / Bowl
—
Selling Price
—
Gross Profit / Bowl
—
Gross Margin
—%
Actual batch data
Theoretical — bowls · loss — bowls (—%)
Cost breakdown (per bowl)