Brousse cheese and Basilic stuffed Sun
Presentation
Pasta composed of a durum wheat superior semolina paste and a brousse cheese stuffing.
Preparation: Immerse the suns in simmering salt 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 sun takes about 1.7 times its weight after cooking.
About
Brousse cheese and Basilic stuffed Sun
Cooking time: 4 to 5 min
Standard packaging and packing - Manufacturing
Bag in protective atmosphere:
20X200g: Gencod: 3592020000544
Manufacturing: Daily
Product Range: Gourmet stuffed
Ingredients and nutritional information
Superior quality durum wheat semolina, water.
Brousse cheese stuffing (cow’s milk serum, cow’s milk, acidity regulator: citric acid), frozen basil, breadcrumbs, salt.
Allergen: wheat gluten
CONSERVATION AND STORAGE
Total shelf life: 21 days between 0 ° and + 6 ° C in a protective atmosphere (sachet).
PRODUCT FEATURES FOR 100g
Fat: 5.9%
Carbohydrate: 46.4%
Protein: 11.3%
Protein / lipid: 1.91
Energy value: 84
Yield: 1.7
PHYSICAL CHARACTERISTICS OF THE PRODUCT
Diamètre : 2,5 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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