Small savory turnovers
Fluffy yeast dough Italian ‘panzerotti’, with a rich filling of tomato sauce
and real mozzarella cheese.
How to prepare them:
INGREDIENTS
DOUGH 70%: wheat flour, water, potato flakes (potatoes, emulsifier: mono-and diglycerides of fatty acids, antioxidants: sodium metabisulphite, turmeric, natural paprika extract), iodized salt 0,9% (salt, potassium iodate), malted wheat flour, yeast, emulsifier: E471.
FILLING 30%: semi-concentrated tomato 36% (10,5% of the total weight), mozzarella cheese 29% (8,5% of the total weight)(milk, salt, rennet, ferments, acidity regulator: citric acid), water, modified potato starch, iodized salt 1,3% (salt, potassium iodate), extra virgin olive oil 0,7%, oregano, black pepper.
It contains solphites. 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 Pezzo/
x Piece (= 25g) |
% RI (x pezzo)/ (x piece) |
|
| Energia / Energy Values | kJ | 226 | |
| Kcal | 54 | 3% | |
| Grass/ Fats | g | 0,9 | 1% |
| di cui acidi grassi saturi /Saturated fatty acids | g | 0,5 | 3% |
| Carboidrati / Carbohydrate | g | 9,1 | 4% |
| di cui zuccheri / Sugar | g | 1,9 | 2% |
| fibre / Roughage | g | 0,3 | — |
| Proteine / Protein | g | 1,9 | 4% |
| Sale / Salt | g | 0,3 | 6% |
RI= assunzioni di riferimento di un adulto medio (8400 kJ/2000 kcal)
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Energia/ Energy values kJ 670 Kcal 159 8 Grassi/ Fat g 4,1 6 di cui acidi grassi saturi/ of which saturate g 2,2 11 Carboidrati/ Carbohydrate g 26 10 di cui zuccheri/ of which sugar g 21 23 fibre / Roughage g 1,4 — Proteine/ Protein g 5,0 10 Sale/ salt g 1,3 22 RI= assunzioni di riferimento di un adulto medio (8400 kJ/2000 kcal)
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