fior di latte - latteria...
TRANSCRIPT
Batch Number Serial number relevant to production day preceded by the current year
Description Spun cheese from cow’s milk
Channel HO.RE.CA
Ean Code
Ingredients Pasteurised milk, salt, rennet and lactic ferments
Product CharacteristicColour OdourFlavour
Straw whiteTypical smell of fresh cheesepleasant and intense
Physical-chemical characteristics
pH 5,0 – 5,5
Fat 18.0% - 20%
Fat dry matter 40, 2% - 44,4%
Protein 24,0% - 26,0%
Moisture content 52,0% - 55,0%
MicrobiologicalReg. CE 1441/2007 e s.m.i
E. Coli n=5 c=2 m=100ufc/gr M=1000 ufc/grStafil. Coag.(+) n=5 c=2 m=10ufc/gr M=100 ufc/grListeria monocytogenes Absent in 25g
Shelf life 20 days
Storage temperature 4°C
Produced by: IT E4P2M CE -Viale delle Industrie, 2 Corato ([email protected]
Formalactis srl Sede legale: Via Somma 8080048 Sant’Anastasia NA
P. IVA e C.F. 07064961217 Cap. Soc. €. 45.000,00 i.v. � �
Fior di latteTECHNICAL SHEET
Fior di Latte is a “pasta filata” stretched-curd cheese with long fibres produced with milk, salt, lactic cultures and rennet. When cut it releases just the right amount of liquid according to the best dairy traditions. Our Fior di Latte is the result of 5 generations in dairy farming.
Typical values per 100 gr
Weight
Packaging Tray
Allergens Contains milk and its derivatives
Produced by: IT E4P2M CE -Viale delle Industrie, 2 Corato ([email protected]
Formalactis srl Sede legale: Via Somma 8080048 Sant’Anastasia NA
P. IVA e C.F. 07064961217 Cap. Soc. €. 45.000,00 i.v. � �
Energy 1128 KJ - 271 kcal
Fat 19.5 g
Of which saturated fatty acids
13.10 g
Carbohydrates 0.87 g
Of which sugar0.87 g
Protein 23,07 g
Salt 0.44 g
PRODUCT BENEFITS
Produced by: IT E4P2M CE -Viale delle Industrie, 2 Corato ([email protected]
Formalactis srl Sede legale: Via Somma 8080048 Sant’Anastasia NA
P. IVA e C.F. 07064961217 Cap. Soc. €. 45.000,00 i.v. � �
Use Used for cooking, ingredients for elaborated dishes. For salad, can be used in any kind of dishes.
Products Benefits SUITABLE FOR VEGETARIAN
It’s a fat cheese made of stringy paste , produced with whole cow’s milk, the shape is mozzarella roundish, with an apical closing bundle. The outer wrapping is compact , it has got an uniform thickness that contains frayed mozzarella paste immersed in uht milk cream.