Rectas panaderia

PAN PARA HAMBURGUESA | |
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|CLASIFICACIÓN |PAN|
|No. DE PORCIONES |5 |TIEMPO DE PREPARACIÓN |20 |MINUTOS |
|TAMAÑO DE PORCIÓN |0.1 |KG. |TIEMPO DE COCCIÓN |20 |MINUTOS |
|REGION |PANMEXICANO |TEMPERATURA DE SERVICIO 74 | |
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|R1 RECETA BASE ||
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|INGREDIENTE |CANT. |UNIDAD |RENDIMIENTO |COSTO UNIT. |COSTO TOTAL |
|Harina |0.250 |kg. |100% |$8|$2 |
|Sal |0.05 |kg. |100% |$7 |$0.35 |
|Azúcar |0.025 |kg. |100% |$16 |$0.4 |
|Levadura |0.010 |kg |100%|$25 |$0.25 |
|Manteca |0.050 |kg. |100% |$15 |$0.75 |
|Huevo |1 |Pza. |94% |$20 |$1.2 |
|Agua|0.1 |l |100% |$9 |$0.9 |
|Huevo barnizar |1 |kg |94% |$20 |$1.2 |
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| | | | R1 SUBTOTAL | $ 7.05 |
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| | | | |Utensilios |Cantidad |
| | ||h |Horno |1  |
| | | | |Plato | 1 |
| | | | | Bowl | 1 |
|...