Article |
Unité |
Base |
Sauce tomates |
Fondue de tomates |
Garniture |
Ballotin de volaille BASE |
Farce mousseline |
Sauce champignons estragon |
|
|
Total |
PUTTC |
PTTTC |
BOULANGERIE |
Farine T 45 |
kg |
|
0,160 |
|
|
|
|
|
|
| 0,160 |
0,810 |
0,130 |
CAVE |
Vin blanc Cuisine |
Bouteille |
|
|
|
|
|
|
0,600 |
|
| 0,600 |
2,615 |
1,569 |
CHARCUTERIE |
Poitrine demi sel |
kg |
|
0,320 |
|
|
|
|
|
|
| 0,320 |
5,803 |
1,857 |
CREMERIE |
Beurre |
kg |
0,320 |
0,200 |
0,160 |
|
|
|
0,080 |
|
| 0,760 |
8,018 |
6,094 |
|
Crème liquide |
l |
|
|
|
|
|
0,600 |
|
|
| 0,600 |
4,104 |
2,462 |
|
Oeufs (blancs) |
Pièce |
|
|
|
|
|
8,000 |
|
|
| 8,000 |
4,796 |
38,368 |
|
Parmesan parmigiano reggiano |
kg |
|
|
|
0,640 |
|
|
|
|
| 0,640 |
18,574 |
11,887 |
ECONOMAT |
Concentré de tomates |
Boite 4/4 |
|
0,320 |
|
|
|
|
|
|
| 0,320 |
2,259 |
0,723 |
|
Fond brun de volaille |
kg |
|
|
|
|
|
|
1,800 |
|
| 1,800 |
24,168 |
43,502 |
|
Spaghetti |
kg |
2,560 |
|
|
|
|
|
|
|
| 2,560 |
1,890 |
4,838 |
LEGUMERIE |
Ail |
kg |
|
0,040 |
0,040 |
|
|
|
|
|
| 0,080 |
7,332 |
0,587 |
|
Bouquet garni |
Pièce |
|
4,000 |
4,000 |
|
|
|
|
|
| 8,000 |
1,213 |
9,704 |
|
Carottes |
kg |
|
0,320 |
|
|
|
|
|
|
| 0,320 |
1,298 |
0,415 |
|
Cerfeuil |
Botte |
|
|
|
|
|
1,000 |
1,000 |
|
| 2,000 |
1,266 |
2,532 |
|
Echalotes |
kg |
|
|
0,160 |
|
|
|
0,080 |
|
| 0,240 |
2,638 |
0,633 |
|
Estragon |
Botte |
|
|
|
|
|
1,000 |
1,000 |
|
| 2,000 |
1,266 |
2,532 |
|
Gros oignons |
kg |
|
0,320 |
|
|
|
|
|
|
| 0,320 |
0,844 |
0,270 |
|
Shitakés |
kg |
|
|
|
|
|
|
0,600 |
|
| 0,600 |
13,662 |
8,197 |
|
Tomates grosses |
Kg |
|
|
3,200 |
|
|
|
|
|
| 3,200 |
4,558 |
14,586 |
PRODUITS CONFECTIONNES |
Fond blanc de volaille clair |
l |
|
3,200 |
|
|
|
|
|
|
| 3,200 |
12,133 |
38,826 |
VOLAILLE |
Filet de Poulet |
Pièce |
|
|
|
|
32,000 |
4,000 |
|
|
| 36,000 |
2,417 |
87,012 |
|