Ricotta and Spinach Cappellettis
Presentation
Pasta made from a premium durum wheat semolina dough, and a stuffing made from ricotta and chopped spinach.
Preparation: Immerse the capelettis in simmering salted water, with a drizzle of oil or a cube broth, for 4 to 5 minutes.
Drain, salt, pepper, accommodate with butter or a sauce according to your taste, and serve.
The capeletti takes about 1.5 times its weight after cooking.
About
Ricotta and Spinach Cappellettis
Cooking time: 4 to 5 min
Standard packaging and packing - Manufacturing
Bag in protective atmosphere:
6 X 1Kg: Gencod: 3592020005006
In bulk packaging:
Boxes from 8 to 10 kg
Manufacturing: Daily
Product Range: Traditional stuffed
Ingredients and nutritional information
Pasta (65%): superior quality durum wheat semolina, water, fresh eggs (140 g per kg of semolina), spinach chopped in a centrifuge.
Stuffing (35%): fresh ricotta 60%, breadcrumbs 20%, spinach chopped in a centrifuge 18%, olive oil 1%,
salt, four spices.
Allergens: wheat gluten, lactose
CONSERVATION AND STORAGE
Total shelf life: 21 days between 0 ° and + 6 ° C in a protective atmosphere (sachet)
Minimum use-by date: 19 days.
Total shelf life: 12 days between 0 ° and + 6 ° C in bulk packaging.
Minimum use-by date 11 days.
PRODUCT FEATURES FOR 100g
Fat: 5.1%
Carbohydrate: 45.4%
Protein: 10.8%
P / L> 1
Energy value: 271
Yield: 1.5
PHYSICAL CHARACTERISTICS OF THE PRODUCT
Diameter: 3 cm
Dough thickness: 0.8 mm
Unit weight: 5 g + – 1g
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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