 |
Panier bts sujet 7 le biouvac 2025 Pour
candidat |
Fiche technique de fabricationN°8713
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Fabienne - HENARD
Produit allergène :
Gluten,
Valeur nutritionnelle
pour 1 unité :
34 456,344 KJ
Prix de revient TTC par unité:
87,072 €
Prix de revient TTC Total :
348,287 €
Descriptif, argumentation :
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| Article |
Unité |
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|
Total |
PUTTC |
PTTTC |
|
CREMERIE |
| Beurre |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
7,440 |
7,440 |
|
|
| Crème liquide 35% MG |
l |
2 |
|
|
|
|
|
|
|
|
2,000 |
4,600 |
9,200 |
|
|
| Lait entier |
l |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,392 |
2,784 |
|
|
| Margarine feuilletage |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
26,573 |
21,258 |
|
|
| Mascarpone |
Pot 0,250 g |
2 |
|
|
|
|
|
|
|
|
2,000 |
4,411 |
8,822 |
|
|
| Oeufs (entiers) |
Pièce |
40 |
|
|
|
|
|
|
|
|
40,000 |
0,190 |
7,600 |
|
|
| Oeufs extra frais |
Pièce |
40 |
|
|
|
|
|
|
|
|
40,000 |
0,158 |
6,320 |
|
|
| Yaourt grec |
Pièce |
8 |
|
|
|
|
|
|
|
|
8,000 |
2,150 |
17,200 |
|
DIVERS |
| cartouche gaz pour siphon |
boite de 12 |
1 |
|
|
|
|
|
|
|
|
1,000 |
9,365 |
9,365 |
|
ECONOMAT |
| Agar agar |
kg |
0.016 |
|
|
|
|
|
|
|
|
0,016 |
59,017 |
0,944 |
|
|
| Amandes en poudre |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
13,398 |
5,359 |
|
|
| chapelure panco |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
15,197 |
15,197 |
|
|
| Chocolat blanc pistoles |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
18,422 |
14,738 |
|
|
| Couverture noire 65% |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
0,000 |
0,000 |
|
|
| Farine |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
0,886 |
0,886 |
|
|
| Gélatine (feuille de 2 gr) |
feuilles de 2 gr |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
0,179 |
0,007 |
|
|
| Huile d'olives |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
8,374 |
8,374 |
|
|
| Huile de sésame |
l |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
8,372 |
1,674 |
|
|
| Lentilles noires |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
9,179 |
3,672 |
|
|
| MAÏZENA |
Boite |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
3,139 |
0,628 |
|
|
| Moutarde à l'ancienne |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
1,846 |
0,074 |
|
|
| Pignons de pins |
kg |
0.12 |
|
|
|
|
|
|
|
|
0,120 |
48,989 |
5,879 |
|
|
| pois chiche boite 4/4 |
boite |
4 |
|
|
|
|
|
|
|
|
4,000 |
2,025 |
8,100 |
|
|
| Rhum coloré |
Bouteille |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
3,540 |
0,708 |
|
|
| Sauce soja |
l |
0.32 |
|
|
|
|
|
|
|
|
0,320 |
8,303 |
2,657 |
|
|
| Sucre glace |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
2,514 |
0,503 |
|
|
| Sucre semoule |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
2,924 |
2,924 |
|
|
| Vanille poudre |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
356,379 |
7,128 |
|
|
| Vinaigre d'alcool blanc |
Bouteille |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
1,292 |
1,550 |
|
|
| Vinaigre de cidre |
L |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
2,867 |
1,147 |
|
LEGUMERIE |
| Ail |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
8,493 |
0,340 |
|
|
| Asperges vertes |
botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
10,392 |
20,784 |
|
|
| Betterave chioggia |
Kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
3,112 |
1,245 |
|
|
| Carottes fanes |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
19,824 |
39,648 |
|
|
| Citrons (kg) |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
3,112 |
3,734 |
|
|
| Concombres (piéce) |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,477 |
2,954 |
|
|
| Coriandre fraîche |
botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,440 |
1,440 |
|
|
| Fraises |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
10,550 |
10,550 |
|
|
| Gingembre |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
5,222 |
1,044 |
|
|
| Navets fanes |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
16,827 |
16,827 |
|
|
| Oignons nouveaux |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
2,057 |
4,114 |
|
|
| Petits pois frais |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
10,497 |
16,795 |
|
|
| Poivrons rouges |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
5,222 |
8,355 |
|
|
| radis |
bottes |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,477 |
2,954 |
|
|
| Rhubarbe |
kg |
2 |
|
|
|
|
|
|
|
|
2,000 |
7,332 |
14,664 |
|
|
| Roquette |
kg |
0.24 |
|
|
|
|
|
|
|
|
0,240 |
116,050 |
27,852 |
|
|
| Tomate Noire de Crimée |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
4,748 |
2,849 |
|
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| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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