French Ham stuffed Half-Moon

Presentation

Pasta composed of a durum wheat semolina paste and French ham stuffing.

Preparation: Immerse the half-moons in simmering salted water, with a drizzle of oil or a cube broth, for 5 minutes.

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

The half-moon takes about 1.7 times its weight after cooking.

About

French Ham stuffed Half-Moon

Cooking time: 5 min

Standard packaging and packing - Manufacturing

Bag in protective atmosphere:
16 X 400g : Gencod : 3592020002234

Manufacturing: Daily

Product Range: Traditional stuffed

Ingredients and nutritional information

Durum wheat semolina of superior quality (gluten), water, cooked ham superior – French origin (31.2%) (ham, water, salt, preservative: potassium chloride, sodium nitrite; dextrose, flavors, antioxidant: ascorbate sodium and sodium erythorbate), breadcrumbs (gluten), salt.

CONSERVATION AND STORAGE

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

PRODUCT FEATURES FOR 100g

Fat: 3.1%

Carbohydrate: 38.4%

Protein: 14.7%

Protein / lipid: 4.74

Humidity: 39.6%

Energy value: 241

Yield: 1.7

PHYSICAL CHARACTERISTICS OF THE PRODUCT

Longueur : 4,0 cm

Largeur : 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

You cannot find the information you are looking for ?