• ARANCINO-AL-NERO-DI-SEPPIA–E-SALMONE
  • ARANCINO-AL-NERO-DI-SEPPIA–E-SALMONE

Black ink sauce and salmon arancini

NUTRITIONAL FACTS

BENCHMARKING AVERAGE VALUE per 100 g % RI* per 100 g
ENERGY kj 659 7.8%
ENERGY kcal 157 7.8%
FATS (g) 6.2 8.9%
SATURATED FATS 1.1 5.5%
CARBOHIDRATES (g) 18.6 6.9%
SUGAR 1.1 1.2%
FIBER 0.5 2%
PROTEINS 4.8 9.6%
SALT 1.2 20%

*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, nutmeg, black pepper), SQUID ink (SQUID ink 24%, SQUID (Sepia Officinalis) 34%, tomato sauce 30%, onion 3%, cornstarch 2%, olive oil 2%, ANCHOVY (Engraulis Encrasicolus) 2%, garlic 1%), SALMON (Salmo Salar) 25%, mozzarella cheese (pasteurized cow’s MILK curd (pasteurized cow’s MILK, salt, lactic ferments, rennet), water, salt, E331, E330, E202), basil, SOY sauce (water, SOY 19%, WHEAT, sea salt, koji (Aspergillus Oryzae), water, sugar), parsley, lemon peels, batter (water, WHEAT flour 00, EGGS), bread crumbs (WHEAT flour, yeast, salt), crabmeal flour.

FOOD PRESERVATION

SHELF LIFE  18 Months 
EXPIRY DATE  17 Months 
STORAGE TEMPERATURE  MAX – 18°C 
TRANSPORT TEMPERATURE  MAX – 18°C 
MICROBIAL PROPERTIES  CBT < 105 ufc / g 

S. AUREUS < 100 ufc / g 

SALMONELLA 

absent in 25 g of product 

LISTERIA MONOCYTOGENES absent in 25 g of product 
HOW TO USE  Fry, still frozen, in food oil heated to 180° C until a uniform browning is achieved. 
PRESENCE OF ALLERGENES  BUTTER,CELERY, MILK, FISH, WHEAT, EGGS, SOY. 
MAY CONTAIN TRACES OF:  FISH, SHELLFISH, MILK-BASED PRODUCTS, EGG, SOY, SESAME, NUTS, CELERY, SULPHUR DIOXIDE.