Creamy casserole with parsley and thyme
Ingredients
35% Pasta (durum wheat), 16% meat product of pork (85% pork, vegetable fibre (potato, bamboo), salt, stabilizer (E450), antioxidant (rosemary extract)), onion, 9% bell pepper, 8% leek, 7% cream (milk), rapeseed oil, corn starch, cheese powder (dried cheese (milk), whey), meat bouillon (yeast extract, maltodextrin, salt, rapeseed oil, beef extract, caramelized sugar, onion), garlic, seasoning, 0.1% parsley, 0.08% thyme, antioxidant (rosemary extract, ascorbic acid).
Allergens: gluten, lactose, milk.
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 2115 | 2919 | 608 | |
| Energy (kcal) | 505 | 697 | 145 | |
| Fat (g) | 30 | 41 | 8.5 | 53 |
| ↳ Of which saturated fat (g) | 8.6 | 11.9 | 2.5 | |
| Carbohydrates (g) | 44 | 60 | 12.6 | 35 |
| ↳ Of which sugars (g) | 4.2 | 5.8 | 1.2 | |
| Dietary fibre (g) | 4 | 5 | 1.1 | |
| Protein (g) | 15 | 20 | 4.2 | 12 |
| Salt (g) | 3.3 | 4.5 | 0.9 | |
| Water | Max 5 % |
Microbiological requirements
| Microorganisms | Target (cfu / g) | Max (cfu / g) | Ref. method |
|---|---|---|---|
| Total | <10 000 | 100 000 | NMKL 86 |
| Coliforms | 0 | <10 | NMKL 44 |
| E-coli | 0 | <10 | NMKL 125 |
| Bacillus cereus | 0 | <10 | NMKL 67 |
| Salmonella | 0 | 0 / 25 g | NMKL 71/PCR |
| Mold and yeast | <100 | 5000 | NMKL 98 |
Meursing Table
| Starch | Sugar | Milk protein | Milk fat | |
|---|---|---|---|---|
| Grams | 48.4 | 0.0 | 0.5 | 8.9 |
| Percent | 35.1 | 0.0 | 0.4 | 6.4 |