Fresh Eggplant Ravioli
About
Fresh Eggplant Ravioli
Cooking time : 5 to 7 min
Standard packaging and packing - Manufacturing
Bag under protective atmosphere
Box of 10x250g Gencod: 3592020009868
Product Range: Organic
GUARANTEE:
- GMO free
- Without ionization
- Bisphenol free
- Phthalate free
- Without Conservative agent
- Without colouring
Processed in France
Ingredients and nutritional information
PASTA (60%): durum wheat semolina *, water
FILLING (40%): durum wheat semolina *, eggplant riste * (40%) (* eggplant pre-fried in sunflower oil and * blanched eggplant 53%, * tomatoes (* tomatoes, * tomato juice, acidifier : citric acid), * onions, * tomato coulis, * extra virgin olive oil, * basil, salt, * garlic, * cane sugar, * concentrated lemon juice, * pepper),
% expressed on the amount of stuffing
Allergens: wheat, sulfites
* Ingredients of agricultural origin obtained according to the rules of organic production
CONSERVATION AND STORAGE
GUARANTEED MINIMUM CONSUMPTION DEADLINE : 17 days upon receipt
STORAGE : between 0 and 4 ° C
PRODUCT FEATURES FOR 100g
Carbohydrates: 43,2
Fat: 1,67
Proteins: 6,7
Energy value: 214 kcal (897 kJ)
PHYSICAL CHARACTERISTICS OF THE PRODUCT
CALIBER : Serrated square shape 37 mm wide (tooth to tooth)
AVERAGE RAVIOLI WEIGHT BEFORE COOKING : 6.2 g
AVERAGE RAVIOLI WEIGHT AFTER COOKING : 9.3 g (MULTIPLIER COEFFICIENT 1.5)
MICROBIOLOGICAL CRITERIA (arr. 21 déc. 1979, art 3 modifié par arr. 29 février 1996)
MICROBIOLOGICAL DATA :
Order of 21-12-79 Ready Meals
| Total flora | < 300 000/g |
| Total coliforms | < 1000/g |
| Fecal coliforms | < 10/g |
| Staphylococcus aureus | < 100/g |
| Anaerobic sulfito reducer | < 30/g |
| Salmonella: | abs dans 25 g |
| Listeria: | asb dans 25 g |
GUARANTEES ON SEMOLINA :
| Aflatoxin B1 | <2 microgram / kg |
| Aflatoxins B1, B2, G1, G2 | <4 micrograms / kg |
| Ocratoxin A | <3 micrograms / kg |
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