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 |
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