scope and limitation about bake shop
Stating a Bisiness
Commercial Siomai
Siomai is a type of traditional Chinese dumpling that has been popular and made its way to the heart of the Filipino’s, made evident by the hundreds of stall/kiosks, eateries, and restaurants. Siomai in the Philippines is often made of ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is wrapped in wanton wrapper. It is either steamed or fried. It is normally dipped in soy sauce and squeezed calamansi and some, with an oily spicy garlic mix.
1. ESTIMATED INVESTMENT COST
A. Cost of Untensils
Untensils
Cost
Measuring cup/spoon for solid and cup for liquid (Plastic or stainless)
P85.00
Spatula
49.00
Kitchen knife
120.00
Kitchen sharpener
240.00
Kitchen spoon
89.00
Ladle
52.00
Tong
60.00
Stainless bowl 32’’
140.00
Tray, plastic or aluminium (rectangular)
210.00
Subtotal
P1,045.00
B. Equipment
Equipment
Cost
Stove
Weighing scale for spices
P 450.00
Weighing scale for meat
900.00
11 cu. Ft. refrigerator
13,000.00
Styrofoam cooler (for transport of meat products)
350.00
Subtotal
P 14,700 C. Raw Materials/Ingredients Packaging Material
Item (Raw Materials)
Weight
Price/ kl.
Pork lean, ground coarsely
700 g.
P 160.00
Pork back fat, coarsely
300 g.
30.00
Subtotal
P 190.00
Ingredients (Curing Mix)
Qty.
Cost
Refined salt
1 ¼ tbsp.
P .54
Curing salt
½ tsp.
.27
Phosphate (dissolved in ¼ cup water)
1 tsp.
.82
Chilled water (to dissolved the 3 ingredients)
¼ cup.
0
Subtotal
P 1.63
Extenders
Qty.
Cost
In 1 ¼ cup of water, add:
TVP (textured vegetable protein) ¼ cup Hydrate for 3 minutes.
4.50
Qualicel ¼
3.00
Versagel ¼ cup
18.00
Subtotal
25.50
Seasonings
Qty.
Cost
Refine sugar
1 tbsp
P 1.92
Black pepper, ground
½ tbsp
3.00
Garlic powder
2 tbsp
4.00
Dried carrots
¼ cup
10.00
Water for hydration
½ cup
Young green onions, finely
Commercial Siomai
Siomai is a type of traditional Chinese dumpling that has been popular and made its way to the heart of the Filipino’s, made evident by the hundreds of stall/kiosks, eateries, and restaurants. Siomai in the Philippines is often made of ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is wrapped in wanton wrapper. It is either steamed or fried. It is normally dipped in soy sauce and squeezed calamansi and some, with an oily spicy garlic mix.
1. ESTIMATED INVESTMENT COST
A. Cost of Untensils
Untensils
Cost
Measuring cup/spoon for solid and cup for liquid (Plastic or stainless)
P85.00
Spatula
49.00
Kitchen knife
120.00
Kitchen sharpener
240.00
Kitchen spoon
89.00
Ladle
52.00
Tong
60.00
Stainless bowl 32’’
140.00
Tray, plastic or aluminium (rectangular)
210.00
Subtotal
P1,045.00
B. Equipment
Equipment
Cost
Stove
Weighing scale for spices
P 450.00
Weighing scale for meat
900.00
11 cu. Ft. refrigerator
13,000.00
Styrofoam cooler (for transport of meat products)
350.00
Subtotal
P 14,700 C. Raw Materials/Ingredients Packaging Material
Item (Raw Materials)
Weight
Price/ kl.
Pork lean, ground coarsely
700 g.
P 160.00
Pork back fat, coarsely
300 g.
30.00
Subtotal
P 190.00
Ingredients (Curing Mix)
Qty.
Cost
Refined salt
1 ¼ tbsp.
P .54
Curing salt
½ tsp.
.27
Phosphate (dissolved in ¼ cup water)
1 tsp.
.82
Chilled water (to dissolved the 3 ingredients)
¼ cup.
0
Subtotal
P 1.63
Extenders
Qty.
Cost
In 1 ¼ cup of water, add:
TVP (textured vegetable protein) ¼ cup Hydrate for 3 minutes.
4.50
Qualicel ¼
3.00
Versagel ¼ cup
18.00
Subtotal
25.50
Seasonings
Qty.
Cost
Refine sugar
1 tbsp
P 1.92
Black pepper, ground
½ tbsp
3.00
Garlic powder
2 tbsp
4.00
Dried carrots
¼ cup
10.00
Water for hydration
½ cup
Young green onions, finely