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Toi2002 Agnolotti with Parmigiano Reggiano

Toi2002 Agnolotti with Parmigiano Reggiano

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363 in stock

🥬 Vegetarisch
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Product Specification

Item Name Agnolotti al Parmigiano Reggiano
Item Number Toi2002
EAN 8001353732503 (Carton: 8001353807614)
Weight 24 ± 2 g per piece / 1,000 g per PU
Dimensions Ø 70 mm

Ingredients

Ricotta (whey, cream, salt), Italian durum wheat semolina 36%, fresh eggs 7.2%, water, Parmigiano Reggiano PDO 5% (milk, salt, rennet), salt, natural pepper flavor, nutmeg flavor, garlic flavor.

Allergens

Contains gluten, eggs, and milk. May contain traces of fish, celery, crustaceans, molluscs, soy, mustard, and lupin.

Product Details

Fresh egg pasta with ricotta and Parmigiano Reggiano, frozen.

Microbiological Data

Parameter Warning Value [CFU/g]
Aerobic plate count <100,000
Mould <1,000
Yeasts <10,000
Coliforms <1,000
E. coli <10
Coagulase-positive Staph. <100
Bacillus cereus <100
C. perfringens <30
Salmonella not detectable in 25 g
Listeria monocytogenes not detectable in 25 g
Enterotoxins not detectable in 25 g

Average Nutritional Values per 100 g

Nutrient per 100 g
Energy 852 kJ / 203 kcal
Fat 6.8 g
   of which saturates 4.7 g
Carbohydrates 26 g
   of which sugars 2.9 g
Fiber 2.2 g
Protein 8.3 g
Salt 0.38 g

Nutritional values are subject to usual fluctuations.

Storage & Shelf Life

Shelf Life 18 months from production
Storage / Transport At minimum -18 °C
After thawing Do not refreeze and consume within 24 hours.

Preparation

Traditional: Cook for 2 minutes in boiling salted water.
Pan: Heat for 4 minutes with liquid sauce.
Combi steamer: Cook at 180 °C with 10% steam for 6 minutes.

Packaging

Grams per PU 1,000 g
PU per carton 3
Units per carton 3 bags
Net weight per carton 3,000 g
Outer carton dimensions 327 x 227 x 162 mm
Palette EUR/EPAL

Palletization

Pallet Height 1,932 mm
Layers per pallet 11
Cartons per layer 12
Cartons per pallet 132
Units per pallet 396
Gross Weight Pallet approx. 458 kg

All information represents a description of our product. Variations in composition may occur due to the natural raw materials used. We strive to compensate for these through suitable measures, without acknowledging a legal claim. This specification is not subject to an automatic change service. Please inquire about the current validity of the data before incorporating it into catalogs or similar binding print documents.
As of: 01.09.2025

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