Traditional Beef Ravioli
Presentation
Pasta composed of a durum wheat semolina paste and french beef meat stuffing.
Preparation: Immerse the ravioli in simmering salted water, with a drizzle of oil or broth
cube, for 4 to 5 minutes.
Drain, salt, pepper, accommodate with butter or a sauce according to your
taste, and serve.
The ravioli takes about 1.7 times its weight after cooking.
About
Traditional Beef Ravioli
Cooking time: 4 to 5 min
Standard packaging and packing - Manufacturing
Bag in protective atmosphere:
8X1Kg
Bulk carton:
The establishment orders its needs to the nearest kilo.
Presentation in a tray of 3 plates of 24 ravioli.
Manufacturing: Daily
Product Range: Gourmet stuffed
Ingredients and nutritional information
Pasta (60%) -High quality durum wheat semolina, water.
Stuffing (40%) – beef from France (60%), wheat gluten, breadcrumbs (wheat flour, salt, leavening powder E503ii), potato starch, flavoring, four spices, salt.
Allergens: wheat gluten
CONSERVATION AND STORAGE
Total shelf life: 21 days between 0 ° and + 6 ° C in a protective atmosphere (sachet).
PRODUCT FEATURES FOR 100g
Fat: 5.9% of which saturated fatty acids 1%
Carbohydrate: 46.4%
Protein: 11.3%
Protein / lipid: 1.9
Energy value: 84kcal
Yield: 1.7 Salt: 0.5%
PHYSICAL CHARACTERISTICS OF THE PRODUCT
Diameter: 2.5 cm
Dough thickness: 0.8 mm
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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