A new typical Apulian recipe has arrived! The Panzerotto naturaly leavened dough, with tomato and mozzarella cheese. If you are hungry or craving for a quick snack, the Soavegel Panzerotto is just what you need.
How to prepare:
INGREDIENTS
DOUGH 70%: wheat flour, water, potato flakes (potatoes, emulsifier: mono-and diglycerides of fatty acids, antioxidants: sodium metabisulphite, turmeric, natural paprika extract), sunflower seed oil, iodized salt 1,4% (salt, potassium iodate), yeast, malted wheat flour, emulsifier: E471.
FILLING 30%: mozzarella cheese 50% (15% of the total weight) (milk, salt, rennet, ferments, acidity regulator: citric acid), tomato pulp 47% (14% of the total weight), modified potato starch, iodized salt 0,9% (salt, potassium iodate), extra virgin olive oil 0,5%, oregano, black pepper.
The product should contains soy traces.
The product should be eaten after cooking. Allergic ingredients are marked in bold in the ingredient list (by the UE 1169/2011 regulation).
Dichiarazione Nutrizionale
valori medi / Nutritional values average
|
x 100g |
% RI (x 100g) |
x Pezzo/ x Piece
(= 125g) |
% RI (x pezzo)/ (x piece) |
|
Energia / Energy Values | kJ | 1053 | 1319 | ||
Kcal | 250 | 12% | 313 | 16% | |
Grass/ Fats | g | 6,1 | 9% | 7,7 | 11% |
di cui acidi grassi saturi /Saturated fatty acids | g | 1,2 | 6% | 1,5 | 8% |
Carboidrati / Carbohydrate | g | 40 | 15% | 50 | 19% |
di cui zuccheri / Sugar | g | 8,0 | 9% | 10 | 11% |
fibre / Roughage | g | 1,4 | — | 1,8 | — |
Proteine / Protein | g | 7,9 | 16% | 9,9 | 20% |
Sale / Salt | g | 1,3 | 22% | 1,6 | 27% |
RI= assunzioni di riferimento di un adulto medio (8400 kJ/2000 kcal)