Pork liver dumplingI,Hungary Sofitman price supplier

1 PRODUCT NAME

Dried Semolin a Dumplings

2 GENERAL DESCRIPTION

A mixed paste made from semolina, CHICKEN EGGS by adding vegetable fats, baking powder, citric acid and antioxidant which after spreading onto a plate covered by Teflon is dried in an oven at 135 ºC for 35 minutes and then placed onto paste-drying frames it is dried in a drying oven at 50-60 ºC for further 10-12 hours.

3 ORGANOLEPTIC PROPERTIES

Shape: round, convex in the middle

Colour: bright yellow, with uniform surface, grained by semolina

Odour: free from foreign odours

Cooking properties: swelling rate 220-230%, the cooked dumpling is flexible, does not stick, has a slightly salty taste, is free from foreign odours and tastes.

4 PHYSICAL-CHEMICAL COMPOSITION

Broken fragments: max: 5 w/w%

Humidity: max: 10 w/w%

Fats: max: 10 w/w%

5 MICROBIOLOGICAL PROPERTIES

According to the Decree No . 4/1998 (XI.11.) EüM of the Ministry of Health:

Salmonella: negative/25 g

Staphylococcus aureus: < 10 ³ /g

Choliform: < 10 ² /g

6 NET WEIGHT

20 kg ± 3%

7 PACKAGING

In polyethylene bags, closed with adhesive tape

8 BEST BEFORE

For 12 months from the date of manufacture

9 STORAGE CONDITIONS

In a dry, cool place, in closed packaging