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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