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    11 views1 page

    Bechamel Base

    Uploaded by

    Tiago Santos

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 1

    INFTUR - Instituto de Formação Turistica

    RECEITA: Bechamel

    Nº Peças 10
    GÉNEROS QUANT. UNID. %Massa %total CONFECÇÃO

    Leite 1.000 kg 81.2% 81.2% 0.70 € 0.70 € 50.9%


    Farinha 0.060 kg 4.9% 4.9% 0.70 € 0.04 € 3.1%
    Manteiga 0.060 kg 4.9% 4.9% 1.20 € 0.07 € 5.2%
    Cebola 0.100 kg 8.1% 8.1% 0.70 € 0.07 € 5.1%
    Louro 0.003 kg 0.2% 0.2% 70.00 € 0.21 € 15.3%
    cravinho 0.002 kg 0.2% 0.2% 70.00 € 0.14 € 10.2%
    Sal 0.005 kg 0.4% 0.4% 0.20 € 0.00 € 0.1%
    pimenta preta 0.002 kg 0.2% 0.2% 70.00 € 0.14 € 10.2%
    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% 0.00 € - € 0.0%
    kg 0.0% 0.00 € 0.00 € 0
    1.232 kg 1.38

    TOTAL Massa 1.232 kg 100% Custo 1.38 €


    TOTAL Bolo Quebra 5% 0.07 €
    Custo total 1.44 €
    Custo unid 0.14 €
    Racio 3,5 0.51 €
    Racio4,5 0.65 €
    Racio 3,5+iva 0.62 €
    Racio 4,5+ iva 0.80 €
    Racio 5,5 0.79 €
    Racio 5,5+iva 0.98 €

    Ficha Técnica elaborada por Luis Batista

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