INFTUR - Instituto de Formação Turistica

RECEITA: Batata doce Assada

Nº Peças 1
GÉNEROS QUANT. UNID. %Massa %total CONFECÇÃO

Batata doce 1.000 kg 89.8% 89.8% 1.00 € 1.00 € 59.8%

Azeite 0.075 kg 6.7% 6.7% 5.00 € 0.38 € 22.4%
Alho 0.025 kg 2.2% 2.2% 4.00 € 0.10 € 6.0%
Tomilho 0.005 kg 0.4% 0.4% 25.00 € 0.13 € 7.5%
Sal 0.007 kg 0.6% 0.6% 0.20 € 0.00 € 0.1%
Pimenta Preta 0.001 kg 0.1% 0.1% 70.00 € 0.07 € 4.2%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.0% - € 0.0%
kg 0.0% 0.00 € - € 0.0%
kg 0.0% 0.00 € 0.00 € 0
1.113 kg 1.67

TOTAL Massa 1.113 kg 100% Custo 1.67 €

TOTAL Bolo Quebra 5% 0.08 €
Custo total 1.75 €
Custo unid 1.75 €
Racio 3,5 6.14 €
Racio4,5 7.90 €
Racio 3,5+iva 7.56 €
Racio 4,5+ iva 9.71 €
Racio 5,5 9.65 €
Racio 5,5+iva 11.87 €

Ficha Técnica elaborada por Luis Batista