Egg pasta technical card

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

Pasta of Durum Wheat Semolina with Eggs