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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