• ARANCINI-ALLA-NORMA
  • ARANCINI-ALLA-NORMA

NUTRITIONAL FACTS

BENCHMARKING AVERAGE VALUE per 100 g % RI* per 100 g
ENERGY kj 659 7.85%
ENERGY kcal 157 7.85%
FATS (g) 5.6 8%
SATURATED FATS 2.7 13.5%
CARBOHIDRATES (g) 25.9 9.96%
SUGAR 1.5 1.66%
FIBER 0.7 2,8%
PROTEINS 4.0 8%
SALT 1.0 16.6%

*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), mozzarella cheese (pasteurized cow’s MILK curd (pasteurized cow’s MILK, salt, lactic ferments, rennet), water, salt, E331, E330, E202), aubergines, sunflower oil, double tomato concentrate (tomato 99.5%, salt), basil, batter (water, WHEAT flour 00, EGGS), bread crumbs (WHEAT flour, 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.