| |
Pasta of Durum
Wheat Semolina |
 |
|
|
Pasta of
Durum Wheat Semolina with Eggs |
 |
|
|
Organic Pasta |
|
|
|
Vitamin-Enriched
Pasta |
|
|
Hyper-Proteic
Pasta |
|
|
Durum Wheat
Semolina |
|
|
| Pasta of Durum Wheat Semolina with Eggs - Technical Card
|
| Product
Description: |
| Pasta
of Semolina obtained from the mixture of the raw material, Durum Wheat Semolina with water
and pasteurized mix of Egg . The product si extruded, dessicated, cooled and packed. |
Chemical-Physical Characteristics |
humidity |
% |
< 12,5 |
| ashes |
%ss |
<
1,10 |
| proteins |
%ss |
>
12,5 |
| fat |
%ss |
>
2,80 |
| acidity |
max. |
<
5,08 |
| colour |
Minolta index |
28-38 |
| cooking |
minutes |
various |
| gluten |
%ss |
/ |
| carbohydrates |
%ss |
70-75 |
| Contaminantes: |
|
|
| hard metals Pb |
ppm |
<
0,05 |
| hard metals Cd |
ppm |
<
0,1 |
| aflatossine B1-B2-G1-G2 |
ppb |
<
5,0 |
| zearalenone |
ppm |
<
0,2 |
| fumonisina |
ppm |
<
0,02 |
| vomitossina |
ppm |
<
0,02 |
| ocratossina A |
ppb |
<
0,05 |
| solid
impurity |
light
filth test |
<
50 fragments in 50 gr. |
| pesticidi |
within the law's limits according to the O.M. of 3 May 1994 and following
alterations |
|
Microbiological Characteristics |
total bacterial charge |
u.f.c./gr. |
< 10000 |
| enterobacteria |
u.f.c./gr. |
< 10 |
| E. coli |
u.f.c./gr. |
< 10 |
| gold staphyilococcus |
u.f.c./gr. |
< 50 |
| leavens |
u.f.c./gr. |
< 10000 |
| moulds |
u.f.c./gr. |
< 10000 |
| Bacillus cereus |
u.f.c./gr. |
< 10 |
| Clostridi solfito-riduttori |
u.f.c./gr. |
< 10 |
| Salmonella |
abs.pres./25 gr. |
absent |
| Listeria |
abs.pres./25 gr. |
absent |
Organolectic Characteristics |
smell |
typical |
|
| foreign smell |
absent |
|
| flavour |
typical |
|
| foreign flavours |
absent |
|
Packaging |
primary pack |
polypropilen / polithene / cardboard |
| secondary pack |
cardboard |
|
 |
