 |
TA Pâte brisée BTSMHR Pour
Elève |
Fiche technique de fabricationN°8221
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Stéphanie - GEOFFROY
Produit allergène :
Gluten,
Valeur nutritionnelle
pour 1 unité :
51 019,335 KJ
Prix de revient TTC par unité:
80,093 €
Prix de revient TTC Total :
640,741 €
Descriptif, argumentation :
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| Article |
Unité |
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Total |
PUTTC |
PTTTC |
|
CAVE |
| Calvados |
l |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
15,038 |
2,406 |
|
|
| Malibu |
l |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
0,000 |
0,000 |
|
CREMERIE |
| Beurre |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
11,405 |
45,620 |
|
|
| Crème liquide 35% MG |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
5,373 |
42,984 |
|
|
| Lait |
L |
8 |
|
|
|
|
|
|
|
|
8,000 |
0,886 |
7,088 |
|
|
| Mascarpone |
kg |
2 |
|
|
|
|
|
|
|
|
2,000 |
8,820 |
17,640 |
|
|
| Oeufs (entiers) |
Pièce |
160 |
|
|
|
|
|
|
|
|
160,000 |
0,190 |
30,400 |
|
ECONOMAT |
| Agar agar |
kg |
0.08 |
|
|
|
|
|
|
|
|
0,080 |
59,017 |
4,721 |
|
|
| Amandes effilées |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
16,036 |
12,829 |
|
|
| Cassonade |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
4,054 |
1,622 |
|
|
| Couverture blanche VALRHONA |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
15,298 |
12,238 |
|
|
| Couverture lactée |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
16,331 |
13,065 |
|
|
| Couverture noire |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
12,903 |
10,322 |
|
|
| Farine |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
0,886 |
3,544 |
|
|
| Gélatine (feuille de 2 gr) |
feuilles de 2 gr |
88 |
|
|
|
|
|
|
|
|
88,000 |
0,179 |
15,736 |
|
|
| lait de coco |
litre |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
5,078 |
8,125 |
|
|
| Levure chimique |
kg |
0.088 |
|
|
|
|
|
|
|
|
0,088 |
1,013 |
0,089 |
|
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| MAÏZENA kg |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
5,881 |
4,705 |
|
|
| Noix de coco râpée |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
6,026 |
4,821 |
|
|
| Praliné |
kg |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
15,203 |
2,432 |
|
|
| Sucre glace |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
2,514 |
1,006 |
|
|
| Sucre grains |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
2,155 |
0,862 |
|
|
| Sucre semoule |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
2,924 |
11,696 |
|
|
| Vanille gousses |
Pièce |
16 |
|
|
|
|
|
|
|
|
16,000 |
19,769 |
316,304 |
|
LEGUMERIE |
| Ananas frais |
Pièce |
2.64 |
|
|
|
|
|
|
|
|
2,640 |
2,205 |
5,821 |
|
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| Basilic |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,319 |
2,638 |
|
|
| Citron (Pièce) |
Pièce |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
1,741 |
2,089 |
|
|
| Citrons verts (kg) |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
6,277 |
7,532 |
|
|
| Gingembre |
kg |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
5,222 |
0,836 |
|
|
| Mangue |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
6,277 |
25,108 |
|
|
| Menthe fraîche |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,266 |
2,532 |
|
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| Oranges (kg) |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
2,005 |
2,406 |
|
SURGELES |
| Feuilletage congelé |
plaque |
2 |
|
|
|
|
|
|
|
|
2,000 |
2,480 |
4,960 |
|
|
| Pulpe d'ananas |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
8,968 |
8,968 |
|
|
| Pulpe de mangues |
L |
1 |
|
|
|
|
|
|
|
|
1,000 |
7,596 |
7,596 |
|
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| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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