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Angel Hair (pasta) 500gr

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AGR048
£4.80
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Angel Hair (pasta) Ingredients: Durum wheat semolina. May contain milk, egg and celery. Net weight: 500gr. Preserve at room temperature, in a cool, dark and dry place. Nutrition Facts Per 100gr Energy: 352/1472kcal-kj Fat: 1.4% Saturated: 0.2% Carbohydrates: 74.6% Sugar: 2.6% Fiber: 3.27% Proteins: 10.2% Salt: 0.1g Technical Characteristics of...
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Angel Hair (pasta) 500gr

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Product details

Angel Hair (pasta)


Ingredients:

Durum wheat semolina.

May contain milk, egg and celery.


Net weight: 500gr.


Preserve at room temperature, in a cool, dark and dry place.



Nutrition Facts Per 100gr


  • Energy: 352/1472kcal-kj
  • Fat: 1.4%
  • Saturated: 0.2%
  • Carbohydrates: 74.6%
  • Sugar: 2.6%
  • Fiber: 3.27%
  • Proteins: 10.2%
  • Salt: 0.1g

Technical Characteristics of product


Product Name: Angel Hair Pasta.


Product characteristics: Durum wheat semolina.

No insects.

No other substances.

Product moisture: Moisture: max 12%.


Microbiological characteristics:


ΟΜΧ: max 100000 cfu/g

Zyme- Fungus: max 10000 cfu/g

T. Coliforms : max 1000 cfu/g

Cl. perfrigens: max 100 cfu/g

Βacillus Cereus: max 100 cfu/g

St. Aureus : max 100 cfu/g

Salmonella: Not at all in 25g



Chemical characteristics:

Aflatoxin Β1: max 2μg/kg

Aflatoxin Β1+Β2+G1+G2: max 4μg/kg

Ochratoxin Α: max 3μg/kg

DON: max 750μg/kg

Zearalenone: max 75μg/kg

Pb: max 0,2mg/kg

Cd: max 0,2mg/kg

Remains of plant protection products according to regulation EK/396/2005 (http://ec.europa.eu/sanco_pesticides/public/index.cfm)


Allergens: Gluten of wheat


Description of product use: To be consumed after cooking.


Packaging: Nylon little bags of 0.5 kg.


Labelling: Brand name, product type, net weight, minimum shelf life, phrase «Preserve at room temperature, in a cool dark and dry place».


Shelf life: 36 months.


Storage conditions: Cool and dark place.


Consumers category: All consumers except for those who suffer from gluten allergy.


Transport means: Transportation in closed trucks, ambient conditions.

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