 |
TA Pâtes Pour
Part(s) |
Fiche technique de fabricationN°7786
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Stéphanie - GEOFFROY
Produit allergène :
Gluten, Lait, Oeuf,
Valeur nutritionnelle
pour 1 unité :
27 282,685 KJ
Prix de revient TTC par unité:
85,039 €
Prix de revient TTC Total :
680,315 €
Descriptif, argumentation :
|
|
|
|
| Article |
Unité |
Farces maigres |
Pâtes |
|
|
|
|
|
|
|
Total |
PUTTC |
PTTTC |
|
BOULANGERIE |
| Pain de mie tranché |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,390 |
5,560 |
|
CAVE |
| Vin blanc |
l |
4 |
|
|
|
|
|
|
|
|
4,000 |
27,790 |
111,160 |
|
CHARCUTERIE |
| Poitrine fumée (tranches) |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
7,343 |
5,874 |
|
CREMERIE |
| Beurre |
kg |
2 |
|
|
|
|
|
|
|
|
2,000 |
11,405 |
22,810 |
|
|
| Crème liquide 30% M.G. |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
4,683 |
37,464 |
|
|
| Oeufs (entiers) |
Pièce |
80 |
|
|
|
|
|
|
|
|
80,000 |
0,190 |
15,200 |
|
ECONOMAT |
| Amandes entières |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
15,002 |
12,002 |
|
|
| Concentré de tomates |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
2,259 |
0,904 |
|
|
| Curry (kg) |
kg |
0.008 |
|
|
|
|
|
|
|
|
0,008 |
9,613 |
0,077 |
|
|
| Dattes sèches |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
3,880 |
1,552 |
|
|
| Feuilles de brick |
Paquet de 10 |
|
0 |
|
|
|
|
|
|
|
8,000 |
0,993 |
7,944 |
|
|
| feuilles de riz |
pce |
|
0 |
|
|
|
|
|
|
|
80,000 |
2,284 |
182,720 |
|
|
| kadaif |
kg |
|
0 |
|
|
|
|
|
|
|
0,800 |
2,669 |
2,135 |
|
|
| Noisettes entières |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
17,914 |
14,331 |
|
|
| Pâte à filo |
Pièce |
|
0 |
|
|
|
|
|
|
|
8,000 |
1,910 |
15,280 |
|
|
| Pâtes won ton |
pce |
|
0 |
|
|
|
|
|
|
|
8,000 |
2,152 |
17,216 |
|
|
| Pignons de pins |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
38,380 |
30,704 |
|
|
| Vermicelles de riz |
kg |
|
0 |
|
|
|
|
|
|
|
0,800 |
16,838 |
13,470 |
|
|
| Vinaigre de xérès |
l |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
4,639 |
3,711 |
|
LEGUMERIE |
| Ail |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
10,550 |
8,440 |
|
|
| Basilic |
Botte |
16 |
|
|
|
|
|
|
|
|
16,000 |
1,319 |
21,104 |
|
|
| Cerfeuil |
Botte |
8 |
|
|
|
|
|
|
|
|
8,000 |
1,266 |
10,128 |
|
|
| Champignons de paris |
kg |
4.8 |
|
|
|
|
|
|
|
|
4,800 |
5,887 |
28,258 |
|
|
| Citron (Pièce) |
Pièce |
32 |
|
|
|
|
|
|
|
|
32,000 |
1,741 |
55,712 |
|
|
| Coriandre fraîche |
botte |
8 |
|
|
|
|
|
|
|
|
8,000 |
1,380 |
11,040 |
|
|
| Courgettes |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
1,994 |
3,190 |
|
|
| Echalotes |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,129 |
4,516 |
|
|
| Epinards en branches frais |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
4,431 |
3,545 |
|
|
| Estragon |
Botte |
8 |
|
|
|
|
|
|
|
|
8,000 |
1,741 |
13,928 |
|
|
| Gingembre |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
5,222 |
4,178 |
|
|
| Gros oignons |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,266 |
5,064 |
|
|
| Persil plat |
bottes |
8 |
|
|
|
|
|
|
|
|
8,000 |
1,266 |
10,128 |
|
|
| Romarin |
botte |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
1,213 |
0,970 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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