• ARANCINO-AI–FUNGHI-TRIFOLATI
  • ARANCINO-AI–FUNGHI-TRIFOLATI

NUTRITIONAL FACTS

BENCHMARKING AVERAGE VALUE per 100 g % RI* per 100 g
ENERGY kj 794 9,5%
ENERGY kcal 190 9,5%
FATS (g) 10.7 15,28%
SATURATED FATS 2.9 14,5%
CARBOHIDRATES (g) 26.6 10.23%
SUGAR 1.3 1,44%
FIBER 0.6 2,4%
PROTEINS 3.5 7%
SALT 0.8 13,3%

*Reference intake of an average adult (8400Kj/2000 kcal)

Description

FROZEN PRODUCT

INGREDIENTS: Rice, water, BUTTER, stock cube with saffron (modified potato starch, LACTOSE, palm oil, flavor enhancer: monosodium glutamate, spices (turmeric, CELERY seeds powder), sunflower oil, saffron 0,4%, colorants (riboflavin, cochineal, carotenes), aromas), salt, black pepper, bechamel (MILK, BUTTER, WHEAT flour 00, salt, black pepper, nutmeg), sauteed Champignon mushrooms in oil (cultivated mushrooms (Agaricus bisporus) 70%, sunflower oil, rice starch, salt, natural aromas, spices, antioxidant: ascorbic acid, acidity regulator: citric acid), mozzarella cheese (pasteurized cow’s MILK curd (pasteurized cow’s MILK, salt, lactic ferments, rennet), water, salt, E331, E330, E202), batter (water,WHEAT flour, EGGS), bread crumbs ( WHEAT flour 00, yeast, salt), crabmeal flour.

FOOD PRESERVATION

SHELF LIFE  18 months 
EXPIRY DATE  16 months 
STORAGE TEMPERATURE  -18°C 
TRANSPORT TEMPERATURE  -18°C 
MICROBIAL PROPERTIES  CBT < 105 ufc / g 

S. AUREUS < 100 ufc / g 

LISTERIA MONOCYTOGENES absent in 25 g of product 
SALMONELLA absent in 25 g of product E.COLI < 50 ufc / g 
HOW TO USE  Defrost at + 4 ° C for 10/12 hours. Fry in heated food oil at 180 ° C until a uniform browning is achieved. 
PRESENCE OF ALLERGENES  WHEAT, MILK, CELERY, BUTTER, EGGS 
MAY CONTAIN TRACES OF:  FISH, SHELLFISH, MILK-BASED PRODUCTS, EGG, SOY, SESAME, NUTS, CELERY, SULPHUR DIOXIDE.