Fiche technique de fabricationN°3938
Pour
Séance
Catégorie : Fiches BTS Diététique
Sous-Catégorie : ---
Auteur : - Choisissez l'utilisateur
Prix de revient TTC par unité:
93,830 €
Prix de revient TTC Total :
93,830 €
|
Valeur nutritionnelle
pour 1 unité :
130036,320 KJ
Descriptif, argumentation :
|
Article |
Unité |
Tapioca et crème |
et volaille |
|
|
|
|
|
|
|
Total |
PUTTC |
PTTTC |
CREMERIE |
Beurre |
kg |
1,500 |
|
|
|
|
|
|
|
| 1,500 |
6,853 |
10,280 |
|
Crème liquide |
l |
1,000 |
|
|
|
|
|
|
|
| 1,000 |
2,679 |
2,679 |
|
Gruyère râpé |
kg |
1,000 |
|
|
|
|
|
|
|
| 1,000 |
4,484 |
4,484 |
|
Oeufs (entiers) |
Pièce |
20,000 |
|
|
|
|
|
|
|
| 20,000 |
0,127 |
2,540 |
ECONOMAT |
Boulgour |
kg |
3,000 |
|
|
|
|
|
|
|
| 3,000 |
1,344 |
4,032 |
|
Epeautre |
kg |
1,000 |
|
|
|
|
|
|
|
| 1,000 |
4,853 |
4,853 |
|
Polenta |
kg |
3,000 |
|
|
|
|
|
|
|
| 3,000 |
1,440 |
4,320 |
|
Quinoa |
kg |
1,000 |
1,000 |
|
|
|
|
|
|
| 2,000 |
6,293 |
12,586 |
|
Raisins secs |
kg |
0,500 |
|
|
|
|
|
|
|
| 0,500 |
3,674 |
1,837 |
|
Riz Risotto |
kg |
3,000 |
|
|
|
|
|
|
|
| 3,000 |
6,870 |
20,610 |
|
Semoule de blé |
kg |
2,000 |
|
|
|
|
|
|
|
| 2,000 |
1,440 |
2,880 |
|
Spaghetti |
kg |
3,000 |
|
|
|
|
|
|
|
| 3,000 |
1,520 |
4,560 |
LEGUMERIE |
Cerfeuil |
Botte |
2,000 |
|
|
|
|
|
|
|
| 2,000 |
1,213 |
2,426 |
|
Estragon |
Botte |
2,000 |
|
|
|
|
|
|
|
| 2,000 |
1,213 |
2,426 |
|
Gros oignons |
kg |
1,000 |
|
|
|
|
|
|
|
| 1,000 |
1,108 |
1,108 |
|
Menthe fraîche |
Botte |
2,000 |
|
|
|
|
|
|
|
| 2,000 |
1,213 |
2,426 |
|
Persil plat |
bottes |
2,000 |
7,000 |
|
|
|
|
|
|
| 9,000 |
1,087 |
9,783 |
|