Blueberry–Raspberry Blend
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Blueberries | |
| Raspberries |
Scaled ingredient total100 g
Prep Method 1
- 1.Combine equal weights of blueberries and raspberries.
U of M Equivalency
XX Weight = XX Volume = XX Each
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Recipe Cost
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- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
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Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
BlueberriesThis ingredient is not yet set with a purchase cost and unit—
RaspberriesThis ingredient is not yet set with a purchase cost and unit—
Total Yield100 g
Total Cost—
Cost Per G:—
Partial estimate; unpriced ingredients are excluded. 0% of ingredient weight is priced.
2 costing issues
- Blueberries: no active USD purchase price with a convertible package size
- Raspberries: no active USD purchase price with a convertible package size
Nutrition label
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Serving sizeDefine the amount represented by one serving.
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- Enter an explicit serving size and unit.
Ingredients2 of 2 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
BlueberriesBlueberries, raw
100.00%
50gRaspberriesRaspberries, raw
100.00%
50gDraft calculation · 100% mapped. Scaled batch: 54 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.