Culinary Batch Engine
Scale core professional recipes with inverse yield procurement, equipment-aware batch planning, dynamic ratio balancing, and reduction-aware liquid starts (including tonkotsu).
Production Input
Dynamic Ratio Adjustment
Increase one ingredient and the engine auto-balances against the base ingredient: Water.
Batch Plan
Target output: 100L
Finished batches: 1 batch(es) × 100L
Reduction multiplier: 2× starting liquid. Start with 200L (2 batch(es) × 100L).
Per-batch ingredient weights (finished yield)
- Pork Bones (Leg/Trotter): 33L EP • 34.74L AP
- Water: 66L EP
- Aromatics: 1L EP
Total procurement requirement
- Pork Bones (Leg/Trotter): 33L EP • Order 34.74L AP
- Water: 66L EP
- Aromatics: 1L EP
Yield reference table (100kg EP target)
- Carrots (peeled/trimmed): 82% yield → 121.95kg AP for 100kg EP
- Potatoes (peeled/cubed): 81% yield → 123.46kg AP for 100kg EP
- Pork Bones (cleaned/blanched): 95% yield → 105.26kg AP for 100kg EP
- Onions (peeled/sliced): 89% yield → 112.36kg AP for 100kg EP