Fresh Ravioli with Pan-Seared Vegetables

About

Fresh Ravioli with Pan-Seared Vegetables

Cooking time : 5 à 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

Durum wheat semolina *, vegetable mixture * fried (18.8%) (tomatoes * (17.08%), zucchini * (17.08%), red peppers * (17.08%) yellow peppers * (17 , 08%), eggplant * (17.08%), onions * (8.55%), olive oil * (4.28%), garlic * (0.85%), salt (0.68% ), herbs of Provence * (0.24%), breadcrumbs * (gluten), water * basil, salt, * garlic, * cane sugar, * concentrated lemon juice, * pepper),

% expressed on the amount of stuffing

Allergens: wheat, egg, 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)
CERTIFYING ORGANIZATION: Ecocert F-32600 // FR-BIO-01

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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