Taste of French cuisine, casserole with beef and herbs
Ingredients
33% Pasta (durum wheat), 22% meat product of beef (84% beef, salt, vegetable fibre (potato, carrot, bamboo), stabilizer (E450), antioxidant (rosemary extract)), wheat flour, rapeseed oil, 12% onion, 4.2% tomato paste, meat bouillon (yeast extract, maltodextrin, salt, rapeseed oil, beef extract, caramelized sugar, onion), seasoning, antioxidant (rosemary extract, ascorbic acid).
Allergens: gluten.
Lactose free, Milk free
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 1990 | 2925 | 532 | |
| Energy (kcal) | 475 | 699 | 127 | |
| Fat (g) | 21 | 31 | 5.6 | 43 |
| ↳ Of which saturated fat (g) | 4.2 | 6.2 | 1.1 | |
| Carbohydrates (g) | 47 | 69 | 12.6 | 42 |
| ↳ Of which sugars (g) | 3.0 | 4.4 | 0.8 | |
| Dietary fibre (g) | 3 | 4 | 0.8 | |
| Protein (g) | 16 | 24 | 4.4 | 15 |
| Salt (g) | 3.3 | 4.9 | 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 | 56.4 | 0.0 | 0.0 | 0.0 |
| Percent | 38.4 | 0.0 | 0.0 | 0.0 |