- Mesophyll aerobic germs: below law limit
on 3 u.c. 10.000 on 2 u'c 1.000.000 - Total coliforms: absent - Eschericlia Coli: absent - Salmonella: absent - Clostrides: absent - Not Aureus Staphylococcus: below law limit
on 3 u.c. 100 on 2 u.c 1000 - Fecal StrePtococcus: absent
-Yeast and Mould:
absent
CHEMICAL PHYSICAL FEATURES: EGG PASTA
(from average of our data)
Humidity at the origin
< 12,50 %
Totaf protein (Nx6,25)
13'23 %TQ
14,82 % SS
Ash (550°
C)
0,92 % TQ
1,03 % SS
Acidity
...............
1,03 % SS
Weende
0,30 % TQ
0'33 % SS
TQ: value referred to 100 gr. of product ìtself
SS : value referred to 100 gr of dry product"
NUTRION FACTS PASTA AL FARRO
MARCOZZI
Via VALDASO-63010 CAMPOFILONE (AP) ITALIA - Tel. Fax +39
(0)734-933156 +39 (0)734-933156 E-mail:info@anticapasta.info