Gnocchis
Presentation
Pasta composed of mashed potatoes and common wheat flour.
Preparation: Immerse the gnocchi in boiling salted water. When the first gnocchi comes back to the surface (about 3 minutes) take out and drain the gnocchi. Accommodate a knob of butter, or a tomato sauce or white sauce.
The gnocchi takes 1.2 times its weight after cooking.
About
Gnocchis
Cooking time: 3 min
Standard packaging and packing - Manufacturing
Bag in protective atmosphere:
8X1Kg: Gencod: 3592020000766
Vacuum bag:
4X3Kg
Manufacturing: Daily
Product Range: Specialities from the South
Ingredients and nutritional information
Potato puree (62%), common wheat flour (27%), potato starch (8%), salt (1%), flavorings (1.8%), preservative E200 acidity regulator E300 (0.2%).
Allergens: Wheat gluten
CONSERVATION AND STORAGE
Total shelf life: 120 days in a dry and cool place under a protective atmosphere (sachet).
PRODUCT FEATURES FOR 100g
Fat: 0.3%
Protein: 2.8%
Protein / lipid: 9.3
Humidity: 61%
Energy value: 154.4
Yield: 1.2
PHYSICAL CHARACTERISTICS OF THE PRODUCT
Length: 3.5cm
Width: 2cm
Unit weight: 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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