Coquillette with Fresh Eggs

Presentation

 Pasta made from a premium durum wheat semolina paste and fresh eggs.

Preparation: Cook the shells in simmering salted water, with a drizzle of oil or cube broth, for 3 to 5 minutes.

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

The shells take about 1.8 times its weight after cooking.

About

Coquillette with Fresh Eggs

Cooking time: 3 to 5 min

Standard packaging and packing - Manufacturing

Bag in protective atmosphere:
6 X 1Kg: Gencod: 3592020000018

In bulk packaging:
Cartons from 6 to 8 Kg: Gencod: 3592020000117

Manufacturing: Daily

Product Range: Traditional pasta with fresh eggs

Ingredients and nutritional information

High quality durum wheat semolina, fresh eggs (14%), water.

Allergen: wheat gluten

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: 2.5%

Carbohydrate: 57.9%

Protein: 10.4%

P / L> 1

Humidity: 29.6%

Energy value: 296

Yield: 1.8

PHYSICAL CHARACTERISTICS OF THE PRODUCT

Length: 10mm

Width: 10mm

Dough thickness: 0.6 mm

Unit weight: 1 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

Complies with decree N ° 55.1175 of August 31, 1955 / Jo of 4.09.55
Article 3: Percentage of egg in accordance with the decree, 140Grs per Kg of semolina.

You cannot find the information you are looking for ?