Reference: 1021
INGREDIENTS
Durum wheat semolina, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
Terms & Conditions
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Methods of payment
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Right of Withdrawal
(edit with the Customer Reassurance module)
INGREDIENTS
Durum wheat semolina, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
Specific References
INGREDIENTS
Durum wheat semolina, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
- Busiata Trapanese Long 250 gr
- Pesto alla Trapanese 90 gr
- Passion of Sicily 90 gr
INGREDIENTS
Durum wheat semolina (Tumminia), Water,
PACKAGING
Food grade polyethylene bag
COOKING
12 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina (Tumminia) and ash water on dry matter
INGREDIENTS
Durum wheat semolina, SQUID BLACK, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
INGREDIENTS
Durum wheat semolina, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
INGREDIENTS
Durum wheat semolina, Water.
INGREDIENTS
Durum wheat semolina, SQUID BLACK, Water.
INGREDIENTS
Durum wheat semolina (Tumminia), Water,
INGREDIENTS
Durum wheat semolina, PISTACHIO, Water.
INGREDIENTS
Durum wheat semolina, PISTACHIO, Water.
PACKAGING
Food grade polyethylene bag
COOKING
10 minutes
PRESERVATION
Keep the place cool and dry
EXPIRATION
24 months from the date of manufacture
MICROBIOLOGICAL CHARACTERISTICS
Total microbial load < 1000 CFU/g - Staphylococcus aureus < 100 CFU/g - Salmonella = Absent/25g
PROCESS
The product is obtained from the drawing, rolling and consequent drying of dough prepared exclusively with durum wheat semolina and ash water on dry matter
