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CHEESE |
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| Specification sheet - IQF Frozen Ravioli 5x5 with cheese |
| 1. Product features |
| Ingredients |
Fresh Pasta (Soft wheat semolina, durum wheat semolina, eggs, water, salt). Filled Ingredients (Ricotta cheese 20%(whey of milk, milk and salt), edam 15%, emmenthal 15%, parmesan cheese 15%, gorgonzola cheese 15%( milk, curd, mould and salt), dry bread(durum wheat semolina, water, salt, and yeast), salt and pepper) |
| Net weight |
300 g - 1 Kg |
| Storage conditions |
-18°C |
| Shelf life |
12 months |
| 2. Logistic data |
| Net weight unit |
300 g - 1 Kg |
| Package material |
-- |
| Units per carton |
28 (300 g) - 12 (1 Kg) |
| Cartons per pallet |
40 |
| Units per pallet |
1120 (300 g) - 480 (1 Kg) |
| Net weight pallet |
336 Kg (300 g) - 480 (1 Kg) |
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| 3. Nutritional values - Avarage values for 100g of product |
| Energy |
-- |
| Proteins |
-- |
| Carbohydrates |
-- |
| Fats |
-- |
| 4. Chemical data - average values for 100 g of product |
| Moisture |
-- |
| Dry matter |
-- |
| Fat matter |
-- |
| Fat matter on dry content |
-- |
| Ph |
-- |
| 5. Microbiological data - average values for 100 g of product |
| Coliform count |
< 100 UFC/g |
| Escherichia Coli |
< 100 UFC/g |
| Staphylococcus Aureus |
< 100 UFC/g |
| Yeast and mould |
< 1.000 UFC/g |
| Lysteria monocytogenes |
Absent in 25 g |
| Salmonella |
Absent in 25 g |
| 6. Cooking instructions |
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| 7. Thawing out instructiones |
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| 8. Notes |
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