4 Cheese Ravioli

Presentation

Pasta made from a premium durum wheat semolina dough and a cheese filling.

Preparation: Immerse the ravioli in simmering salted water, with a drizzle of oil or a cube broth, for 4 to 5 minutes.

Drain, salt, pepper, accommodate with butter or a sauce according to your taste, and serve.

The ravioli takes about 1.7 times its weight after cooking.

About

4 Cheese Ravioli

Cooking time: 4 to 5 min

Standard packaging and packing - Manufacturing

Bag in protective atmosphere:
8 X 1Kg: Gencod: 3592020002265

In bulk packaging:
Boxes from 8 to 10 kg: Gencod: 3592020002272

Manufacturing: Daily

Product Range: Traditional stuffed

Ingredients and nutritional information

Pasta(65%) -High quality durum wheat semolina, water.

Stuffing (35%) – 78% cheese (blue cheeses 30%, Emmental 30%, Cantal 10%, Mozzarella 10%,) breadcrumbs 18%, water, parsley, cast iron salt, E452-E450-E341- E339 salt.

Allergens: wheat gluten, lactose

CONSERVATION AND STORAGE

Total shelf life: 21 days between 0 ° and + 6 ° C in a protective atmosphere (sachet)

Minimum use-by date: 19 days.

Total shelf life: 12 days between 0 ° and + 6 ° C in bulk packaging.

Minimum use-by date 11 days.

PRODUCT FEATURES FOR 100g

Fat: 4.3%

Carbohydrate: 55.2%

Protein: 12.3%

Humidity: 26.4%

Energy value: 309

Yield: 1.7

PHYSICAL CHARACTERISTICS OF THE PRODUCT

Longueur : 2,5 cm

Largeur : 3,5 cm

Epaisseur de pâte : 0,8 mm

Poids unitaire : 4 g +-0.2

MICROBIOLOGICAL CRITERIA (arr. 21 déc. 1979, art 3 modifié par arr. 29 février 1996)
Aerobic microorganisms 30°C max 300.000/g
Coliforms 30 °C max 1000/g
Thermotolerant coliforms max 10/g
Staphylococci Aureus (46°C) max 100/g
Anaerobes Sulfito Reducers (46°C) max 30/g
Listeria monocytogenes absence/25g
Salmonella absence/25g

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