Tagliatelle With Fresh Eggs
Presentation
Pasta made from a premium durum wheat semolina paste.
Preparation: Cook the tagliatelle in simmering salted water, with a drizzle of oil or cube broth, for 3 to 5 minutes.
Drain, salt, pepper, accommodate with butter or a sauce according to your taste, and serve.
Tagliatelle takes about 1.7 times its weight after cooking.
About
Tagliatelle with Fresh Eggs
Cooking time: 3 to 5 min
Standard packaging and packing - Manufacturing
Bag in protective atmosphere:
8 X 500g: Gencod: 3592020000988
6 X 1Kg: Gencod: 3592020000933
8 X 800g: Gencod: 3592020009110
In bulk packaging:
Boxes from 8 to 10 Kg Gencod: 3592020000919
Manufacturing: Daily
Product Range: Traditional pasta with fresh egg
Ingredients and nutritional information
High quality durum wheat semolina, fresh eggs (14%), water.
Allergen: wheat gluten
CONSERVATION AND STORAGE
Total shelf life: 21 days between 0 ° and + 6 ° C in sachets in a protective atmosphere.
Minimum use-by date: 18 days.
Total shelf life: 12 days between 0 ° and + 6 ° C in bulk packaging.
Minimum use-by date: 7 days
PRODUCT FEATURES FOR 100g
Fat: 2.5%
Carbohydrate: 57.9%
Protein: 10.4%
P / L> 1
Humidity: 29.6%
Energy value: 296
Yield: 1.7
PHYSICAL CHARACTERISTICS OF THE PRODUCT
Length: 30cm
Width: 0.8 cm
Pasta thickness: 0.8 mm
Unit weight: 2 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 |
Complies with decree N ° 55.1175 of August 31, 1955 / Jo of 4.09.55
Article 3: Percentage of egg in accordance with the decree, 140Grs per Kg of semolina.
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