| 1 |
PREFABRICATION SPAGHETTIS |
0.413 |
150 | | |
| 2 |
Couper SPAGHETTIS:2 |
0.168 |
360 | | |
| 3 |
Glacer doublure devant slip:10(1)/35(4)/10(1)/30(3)/10(1)/30(3) |
1.442 |
40 | | |
| 4 |
Fourreau doublure fond +dos+ dvt:12(3)/4 |
0.808 |
70 | | |
| 5 |
glacer doublure dos:30(3)/10(1)/35(4)/10(1)/30(3) |
1.018 |
60 | | |
| 6 |
SURJET EXTREMITES COTE (9CM).6233 |
0.823 |
70 | | |
| 7 |
POSER BORG CUISSE:60(2)/1(1)/60(2)/1(1) |
0.862 |
70 | | |
| 8 |
RABAT CUISSES Z.Z |
0.904 |
70 | | |
| 9 |
ASS COTES/ DEVANT:10(1)/10(1)/1/1/0/0/0 |
0.442 |
140 | | |
| 10 |
SURP COTE:12(2)/12(2) |
0.697 |
90 | | |
| 11 |
ENFILER SPAGETTI |
0.435 |
140 | | |
| 12 |
MAINTIEN COUTURE:4(1) |
0.216 |
280 | | |
| 13 |
Poser elastique taille en rond:80(6)/3(2)/0 |
0.929 |
60 | | |
| 14 |
Rabattre taille+inserer vignette :80(7)/1.5(1)/3/0/1 |
0.904 |
70 | | |
| 15 |
1 PA accessoire milieu dos:1 |
0.149 |
400 | | |
| 16 |
NOUER NOEAUD |
0.916 |
70 | | |
| 17 |
CRAQUER FIL GLACAGE TAILLE CUISSE |
0.129 |
470 | | |
| 18 |
POSER PROTECTION |
0.176 |
340 | | |
| 19 |
Poser label:1/1 |
0.227 |
260 | | |
| 24 |
Finition:1/1/10 |
0.494 |
120 | | |
| 25 |
controle |
0.450 |
130 | | |
