caseificio ghidetti s.r.l. via vivaldi, 201 37050 isola ... 25-2-1998 2 ghidetti...
TRANSCRIPT
CASEIFICIO GHIDETTI S.r.l. Via Vivaldi, 201 37050 Isola Rizza
Verona - ITALY
Phone: (+)39 (0)45 7135072 - 7135711
Fax : (+)39 (0)45 7139024
Website :
www.caseificioghidetti.it
Page 2 of 85
Milk is culture and cult. It is a unique and irreplaceable element in our daily diet. Cheese is tradition and health. The Ghidetti Dairy has accrued 70 years of experience, since the founder, Villelmo Ghidetti, started Provolone production with primarily craft methods. The company was handed down to the heirs for three generations.
Grana Padano Dop Provolone Valpadana Dop riserva Provolone Valpadana Dop piccante Provolone Valpadana Dop mild Provolone smoked Scamorza mild Scamorza smoked Mozzarella Pecorino Romano Dop Ricotta Mascarpone Grated dehydrated cheese Mix grated
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Parmigiano Reggiano whole wheel
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet.
Aging Minimum 12 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 38
Carbohydrates % 0 Height cm 25
Sugars % 0 Diameter cm 44,5
Kcal/100 g 384
Micro-biological Characteristics
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 1
Listeria monocytogenes Absent in 25 g Outer case dimensions 445 x 445 x 250 mm
Cubic volume m³ 0,046
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 33,0 N° of cases per pallet n. 30
Aw 0,91
Fat on Dry Matter % 40,00 Product identification
Sodium Chloride % 1,45 Product code 90240260169018
Sodium mg/100g 600
Fiber % 0
pH 5,4
Page 5 of 85
Parmigiano Reggiano half wheel
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet.
Aging Minimum 12 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 19
Carbohydrates % 0 Height cm 12,5
Sugars % 0 Diameter cm 44,5
Kcal/100 g 384
Micro-biological Characteristics
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 1
Listeria monocytogenes Absent in 25 g Outer case dimensions 445 x 445 x 132 mm
Cubic volume m³ 0,026
Palletizzation
Chemical Requirements (average values) N° of cases per pallet n. 50
Moisture % 33,0
Aw 0,91
Fat on Dry Matter % 40,00 Product identification
Sodium Chloride % 1,45 Product code 90240250260003
Sodium mg/100g 600
Fiber % 0
pH 5,4
Page 6 of 85
440 x 270 x 142 mm
32
41
Parmigiano Reggiano DOP 4 Kg Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, rennet
Aging Minimum 12 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 Days
Allergens Milk and products thereof
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 4 Kg
Fat (g) 28
of which saturates (g) 17,7Primary packaging
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case 2
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 1000 cfu/g Cases/Layer 6
Listeria monocytogenes neg/25g Cases/Pallet 84
Salmonella spp neg/25g
Fat on Dry Matter %
Product ident if icat ion
Chemical Requirements (average values) Product code 90240000215503
Moisture %
Page 7 of 85
440 x 270 x 142 mm
32
41Fat on Dry Matter %
Product ident if icat ion
Chemical Requirements (average values) Product code 90240000213503
Moisture %
Listeria monocytogenes neg/25g Cases/Pallet 84
Salmonella spp neg/25g
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 1000 cfu/g Cases/Layer 6
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case 4
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 17,7Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 2 Kg
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 Days
Allergens Milk and products thereof
Parmigiano Reggiano DOP 2 Kg Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, rennet
Aging Minimum 12 months
Page 8 of 85
440 x 270 x 142 mm
32
41
Parmigiano Reggiano DOP 1 Kg Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, rennet
Aging Minimum 12 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 Days
Allergens Milk and products thereof
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 1 Kg
Fat (g) 28
of which saturates (g) 17,7Primary packaging
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case 8
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 1000 cfu/g Cases/Layer 6
Listeria monocytogenes neg/25g Cases/Pallet 84
Salmonella spp neg/25g
Fat on Dry Matter %
Product ident if icat ion
Chemical Requirements (average values) Product code 90240000210003
Moisture %
Page 9 of 85
370 x 195 x 180 mm
32
41Fat on Dry Matter %
Product ident if icat ion
Chemical Requirements (average values) Product code 90240000202503
Moisture %
Listeria monocytogenes neg/25g Cases/Pallet 96
Salmonella spp neg/25g
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 1000 cfu/g Cases/Layer 12
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case n. 25
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 17,7Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 250 g
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Allergens Milk and products thereof
Parmigiano Reggiano DOP 250 g Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, rennet
Aging Minimum 12 months
Page 10 of 85
Grated Parmigiano Reggiano DOP 1 Kg Can
Product derived from Parmigiano Reggiano cheese. As soon as they reach their proper seasoning, the
cheese wheels are immediately grated in order to preserve freshness and aroma. Fresh grated cheese
is immediately packed in protective atmosphere, with no drying processing and no additives.
Ingredients Cow’s milk, salt, rennet
Storage Conditions From + 4 °C to + 8 °C
Shelf life 270 days
Allergens Milk and products thereof
Nutritional Values Palletizzation Moisture % 32% Product Dimensions
Fat on dry matter % Min. 41 Average Net Weight Kg 1
Sodium Chloride % 1,5 Can dimensions 155 x 152 mm
Primary packaging
Micro-biological Characteristics Metal Can
Staphylococcus aureus < 100 cfu/g Secondary Packaging
E. coli < 100 cfu/g N° of pieces per outer case n. 6
Salmonella spp Absent in 25 g Outer case dimensions 483 x 313 x 150 mm
Listeria monocytogenes Absent in 25 g Cubic volume m³ 0,023
Palletizzation
N° of cases per layer 5
N° of cases per pallet 60
Page 11 of 85
Grana Padano DOP whole wheel
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 36
Carbohydrates % 0 Height cm 18 ÷ 25
Sugars % 0 Diameter cm 35 ÷ 45
Kcal/100 g 388
KJ/100 g 1612
Micro-biological Characteristics
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 1
Listeria monocytogenes Absent in 25 g Outer case dimensions 445 x 445 x 250 mm
Cubic volume m³ 0,046
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 5
Moisture % 31÷33 N° of cases per pallet n. 25
Fat on Dry Matter % 41 Product identification
Sodium Chloride % 2,50 Product code 01030160169018
Sodium mg/100g 600 EAN code 98023951350005
Fiber % 0
pH 5.0 ÷ 5,7
aw 0,87÷0,94
Page 12 of 85
Hard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd. The product is vacuum packed.
Milk and products thereof; eggs and products thereof.Allergens
Grana Padano half wheel vacuum packed
Outer case dimensions 445x445x130 mm
of which saturates (g)
Chemical and Physical Specifications
Fat on Dry Matter % 41
pH 5,3
Moisture % 32
Salmonella spp
Cases per pallet
E. coli
N° of cases per layer 4
Absent in 25g
0
Pallet50
Sodium (g) 0,6
< 100 cfu/g
Microbiological Specifications
Coagulase-positive staphylococci < 100 cfu/g
Listeria monocytogenes Absent in 25g
Staphylococcal enterotoxins Not detectable in 25g
10 months minimum
Fat (g)
Protein (g) 33
Pieces per case
Fiber (g)
Energy value (Kcal) 388
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Plastic bag
Primary packagingNutrition Facts (Average values on 100g)
Net weight About 20 Kg
1of which sugars (g) 0
0
19,6
Shelf life
1612
28
Secondary packaging
Aging
Storage conditions From +4 °C to +8 °C
365 days from packing date
Carbohydrates (g)
Energy value (KJ)
Page 13 of 85
Grana Padano DOP 4 Kg vacuum packed
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 4
Carbohydrates % 0
Sugars % 0
Kcal/100 g 388
KJ/100 g 1612 Primary packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food packaging
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 2
Listeria monocytogenes Absent in 25 g Outer case dimensions 440 x 270 x 142 mm
Cubic volume m³ 0,017
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 31÷33 N° of cases per pallet n. 84
Fat on Dry Matter % 41 Product identification
Sodium Chloride % 2,50 Product code 01030210215503
Sodium mg/100g 600 EAN code 2413722…
Fiber % 0
pH 5.0 ÷ 5,7
aw 0,87÷0,94
Page 14 of 85
Grana Padano DOP 2 Kg vacuum packed
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 2
Carbohydrates % 0
Sugars % 0
Kcal/100 g 388
KJ/100 g 1612 Primary packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food packaging
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 4
Listeria monocytogenes Absent in 25 g Outer case dimensions 440 x 270 x 142 mm
Cubic volume m³ 0,017
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 31÷33 N° of cases per pallet n. 84
Fat on Dry Matter % 41 Product identification
Sodium Chloride % 2,50 Product code 01030210213503
Sodium mg/100g 600 EAN code 2797183 …
Fiber % 0
pH 5.0 ÷ 5,7
aw 0,87÷0,94
Page 15 of 85
Grana Padano DOP 1 Kg vacuum packed
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 1
Carbohydrates % 0
Sugars % 0
Kcal/100 g 388
KJ/100 g 1612 Primary packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food packaging
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 8
Listeria monocytogenes Absent in 25 g Outer case dimensions 440 x 270 x 142 mm
Cubic volume m³ 0,017
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 31÷33 N° of cases per pallet n. 84
Fat on Dry Matter % 41 Product identification
Sodium Chloride % 2,50 Product code 01030210210003
Sodium mg/100g 600 EAN code 2877871…...
Fiber % 0
pH 5.0 ÷ 5,7
aw 0,87÷0,94
Page 16 of 85
Grana Padano DOP 250 g vacuum packed
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight 250 g
Carbohydrates % 0
Sugars % 0
Kcal/100 g 388
KJ/100 g 1612 Primary packaging
Micro-biological Characteristics Plastic bag for perishable food packaging
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary Packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 25
Listeria monocytogenes Absent in 25 g Outer case dimensions 370 x 195 x 180 mm
Cubic volume m³ 0,017
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 12
Moisture % 31÷33 N° of cases per pallet n. 96
Fat on Dry Matter % 41 Product identification
Sodium Chloride % 2,50 Product code 01030160202503
Sodium mg/100g 600 EAN code 8023951002543
Fiber % 0
pH 5.0 ÷ 5,7
aw 0,87÷0,94
Page 17 of 85
Grated Grana Padano 1 Kg bag
Product derived from Grana Padano cheese. As soon as they reach their proper seasoning, the cheese
wheels are immediately grated in order to preserve freshness and aroma. Fresh grated cheese is
immediately packed in protective atmosphere, with no dried processing and no additives.
Ingredients Milk, sodium chloride, rennet, preserver Lysozyme (natural protein of the egg)
Storage Conditions From + 2 °C to + 8 °C
Shelf life 90 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation Moisture % 25÷40 Product Dimensions
Fat on dry matter % Min. 35 Average Net Weight Kg 1
Sodium Chloride % 1,5 – 2,5
Primary packaging
Micro-biological Characteristics Plastic bag
Staphylococcus aureus < 100 cfu/g Secondary Packaging
E. coli < 100 cfu/g N° of pieces per outer case n. 10
Salmonella spp Absent in 25 g Outer case dimensions 483 x 313 x 172 mm
Listeria monocytogenes Absent in 25 g Cubic volume m³ 0,026
Palletizzation
N° of cases per pallet n. 50
Product identification
Product code 90030000610017
EAN code 8013728010017
Page 18 of 85
400 x 150 x 200 mm
neg/25g
32
41
5,4
0,9
Fat on Dry Matter %
pH
Aw
Product ident if icat ion
Chemical Requirements (average values) Product code 90030000601017
Moisture % EAN Code 8013728080065
E. coli < 100 cfu/g
Listeria monocytogenes neg/25g
Salmonella spp
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,012
Staphylococcus aureus < 100 cfu/g Cases/Pallet 120
Protein (g) 33Secondary Packaging
Salt (g) 1,5 N° of pieces per outer case 20
Carbohydrates (g) < 0,1Plastic Bag
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 19,6Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 100g
Storage Conditions From + 2 °C to + 8 °C
Shelf life 90 days from packing date
Allergens Milk and products thereof; Egg and products thereof
Grated Grana Padano 100g bagProduct derived from Grana Padano cheese. As soon as they reach their
proper seasoning, the cheese wheels are immediately grated in order to
preserve freshness and aroma. Fresh grated cheese is immediately packed in
protective atmosphere, with no dried processing and no additives.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Page 19 of 85
370 x 186 x 125 mm
neg/25g
32
41
5,4
0,9
Fat on Dry Matter %
pH
Aw
Product ident if icat ion
Chemical Requirements (average values) Product code 900300006000117
Moisture %
E. coli < 100 cfu/g
Listeria monocytogenes neg/25g
Salmonella spp
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,009
Staphylococcus aureus < 100 cfu/g Cases/Pallet 120
Protein (g) 33Secondary Packaging
Salt (g) 1,5 N° of pieces per outer case 200
Carbohydrates (g) < 0,1Plastic Bag
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 19,6Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 5g
Storage Conditions From + 2 °C to + 8 °C
Shelf life 75 days from packing date
Allergens Milk and products thereof; Egg and products thereof
Grated Grana Padano 5g bagProduct derived from Grana Padano cheese. As soon as they reach their
proper seasoning, the cheese wheels are immediately grated in order to
preserve freshness and aroma. Fresh grated cheese is immediately packed in
protective atmosphere, with no dried processing and no additives.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Page 20 of 85
Grated Grana Padano 1 Kg Can
Product derived from Grana Padano cheese. As soon as they reach their proper seasoning, the cheese
wheels are immediately grated in order to preserve freshness and aroma. Fresh grated cheese is
immediately packed in protective atmosphere, with no drying processing and no additives.
Ingredients Milk, sodium chloride, rennet, preserver Lysozyme (natural protein of the egg)
Storage Conditions From + 2 °C to + 8 °C
Shelf life 270 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation Moisture % 25÷40 Product Dimensions
Fat on dry matter % Min. 32 Average Net Weight Kg 1
Sodium Chloride % 1,5 – 2,5 Can dimensions 155 x 152 mm
Primary packaging
Micro-biological Characteristics Metal Can
Staphylococcus aureus < 100 cfu/g Secondary Packaging
E. coli < 100 cfu/g N° of pieces per outer case n. 6
Salmonella spp Absent in 25 g Outer case dimensions 483 x 313 x 150 mm
Listeria monocytogenes Absent in 25 g Cubic volume m³ 0,023
Palletizzation
N° of cases per layer 5
N° of cases per pallet 60
Product identification
Product code 90030000610019
EAN code 8013728010062
Page 21 of 85
Grana Padano DOP flakes 1 Kg
Hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd.
The product is packed under modified atmosphere.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Aging Minimum 10 months
Storage Conditions From + 4 °C to + 8 °C
Shelf life 75 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Allergens Milk, eggs and products thereof
Nutritional Values
Palletizzation
Fat % 28,00 Product Dimensions
Protein % 33,00 Average Net Weight Kg 1,0
Carbohydrates % 0
Sugars % 0
Kcal/100 g 388 Primary packaging
Micro-biological Characteristics Top: PELD-NYLON
Bottom: PVC-PE
Coagulase-positive staphylococci
< 10.000 cfu/g Secondary packaging
Salmonella spp Absent in 25 g Pieces per case n. 6
Listeria monocytogenes Absent in 25 g Case dimensions 400 x 300 x 195 mm
Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 8
Moisture % 31÷33 Cartoni per pallet n.80
Fat on Dry Matter % 41 Product identification
Sodium Chloride % 1,6 Product code 90030110510005
pH 5.0 ÷ 5,7 EAN code 8018555000019
aw 0,87÷0,94
Page 22 of 85
240 x 290 x 390 mm
8003518100967EAN code sale unit
Primary packaging
Fat (g)
Average Net Weight 500g
Plastic film
From + 4 °C to + 8 °C
100 days from packing date
Storage conditions
Shelf life
Hard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd.
Ingredients
Carbohydrates (g) 0
28,4
0
Salt (g) 1,5
Secondary packaging
< 500 cfu/g
Micro-biological Characteristics
Total coliforms < 100 cfu/g
Pieces per case 16
Protein (g) 33
40
< 500 cfu/g
Staphylococcus aureus
Cases per pallet
Moulds
Yeasts
E.coli < 100 cfu/g
Case dimensions
N° of cases per layer 8
Moisture % 32
Pallet izzat ion
Product ident if icat ion
< 100 cfu/g
Chemical Requirements (average values)
Fat on Dry Matter % min 32
Listeria monocytogenes Absent in 25g
Salmonella spp Absent in 25g
Grana Padano DOP Shavings 500g Bag
of which saturates (g) 17,7
KJ/100g
392
1629
Cow’s milk, salt, rennet, lysozyme (protein from hen’s egg)
Product Dimensions
PalletizzationNutritional Values (Average Values per 100g)
of which sugars (g)
Kcal/100g
Milk and products thereof, eggs and products thereofAllergens
EAN code case 8003518905999
Page 23 of 85
440 x 270 x 142 mm
32
41
5,4
0,9
Fat on Dry Matter %
pH
Aw
Chemical Requirements (average values)Moisture %
Listeria monocytogenes neg/25g Cases/Pallet 84
Salmonella spp neg/25g
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 10.000 cfu/g Cases/Layer 6
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case 2
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 19,6Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 4 Kg
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Allergens Milk and products thereof
Vegetarian Hard Cheese 4 Kg Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, microbial rennet
Aging Minimum 3 months
Page 24 of 85
440 x 270 x 142 mm
32
41
5,4
0,9
Fat on Dry Matter %
pH
Aw
Chemical Requirements (average values)Moisture %
Listeria monocytogenes neg/25g Cases/Pallet 84
Salmonella spp neg/25g
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 10.000 cfu/g Cases/Layer 6
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case 4
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 19,6Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 2 Kg
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Allergens Milk and products thereof
Vegetarian Hard Cheese 2 Kg Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, microbial rennet
Aging Minimum 3 months
Page 25 of 85
370 x 195 x 180 mm
32
41
5,4
0,9
Milk and products thereof
Fat on Dry Matter %
pH
Aw
Chemical Requirements (average values)Moisture %
Listeria monocytogenes neg/25g Cases/Pallet 96
Salmonella spp neg/25g
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 10.000 cfu/g Cases/Layer 12
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case n. 25
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 19,6Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 250 g
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Allergens
Vegetarian Hard Cheese 250 g Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, microbial rennet
Aging Minimum 10 months
Page 26 of 85
440 x 270 x 142 mm
32
41
5,4
0,9
Fat on Dry Matter %
pH
Aw
Chemical Requirements (average values)Moisture %
Listeria monocytogenes neg/25g Cases/Pallet 84
Salmonella spp neg/25g
Outer case dimensions
Micro-biological Characteristics Cubic volume m³ 0,017
Coagulase-positive staphylococci < 10.000 cfu/g Cases/Layer 6
Protein (g) 33Secondary Packaging
Salt (g) 1,6 N° of pieces per outer case 8
Carbohydrates (g) < 0,1High-sealable coextruded shrink bag for perishable food packaging
of which sugars (g) < 0,1
Fat (g) 28
of which saturates (g) 19,6Primary packaging
Nutritional Values PalletizzationKcal/100g 388
Product Dimensions
KJ/100g 1612 Average Net Weight 1 Kg
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from packing date
Allergens Milk and products thereof
Vegetarian Hard Cheese 1 Kg Vacuum PackedHard semi-fat cheese, cooked and matured slowly, made through natural acid
fermentation of the curd
Ingredients Cow’s milk, salt, microbial rennet
Aging Minimum 3 months
Page 27 of 85
Provolone Valpadana DOP Riserva Mandarone Kg 20
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet. Treated on the surface with E 203 – E 235
Aging Minimum 1 year
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 20
Carbohydrates % 0,50 Height cm 35,0
Kcal/100 g 371 Diameter cm 31,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with black plastic coating (E153)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 330 x 330 x 380 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,041
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 40,00 N° of cases per pallet n. 24
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010030160012
pH 5.2 EAN code 98023951208016
aw 0,925
Page 28 of 85
Provolone Valpadana DOP Riserva Gigantino Kg 10
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is pear-shaped and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 1 year
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 10
Carbohydrates % 0,50 Height cm 48,0
Kcal/100 g 371 Diameter cm 19,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with black plastic coating (E153)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 40,00 N° of cases per pallet n. 70
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010030150011
pH 5.2 EAN code 98023951108019
aw 0,925
Page 29 of 85
Provolone boccetta Riserva Kg 0,8
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape and may be treated on the surface with a plastic coating. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 202 - E 203 – E 235
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Allergens Milk and products thereof
Nutritional Values Palletizzation
Kcal/100g 383 Product Dimensions
KJ/100g 1589 Average Net Weight g 800
Fat (g) 32 Height cm 10,0
of which saturates (g) 22 Diameter cm 10,0
Carbohydrates (g) 0
of which sugars (g) 0
Protein (g) 26
Salt (g) 2,5 Primary Packaging
Micro-biological Characteristics Product treated with black plastic coating (E153)
E. coli < 1.000 cfu/g Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 440 x 270 x 142 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,017
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 42,00 N° of cases per pallet n. 72
Fat on Dry Matter % 48,00 Product identification
pH 5.3 Plastic covered version
aw 0,940 Product code 01010030108014
EAN code 2001671 ....
Page 30 of 85
Mild Provolone salamino Kg 1 Riserva
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
product has a cylindrical shape and is vacuum packed. The cheese is slightly straw-yellow/white in
colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s MILK, salt, microbial rennet; rind treated on the surface with E 202 - E 203 – E 235
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Allergens Milk and products thereof
Nutritional Values in 100g Palletizzation Energy (Kcal) 361
Product Dimensions
Energy (KJ) 1498 Average Net Weight Kg 1,0
Fat (g) 29 Height cm 23,5
Of which saturates (g) 19 Diameter cm 6,5
Carbohydrates (g) 0 Primary Packaging
of which sugars (g) 0 Product treated with black plastic coating (E153)
Protein (g) 25
Salt (g) 1,6
Micro-biological Characteristics
E. coli < 1.000 cfu/g Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 42,00 N° of cases per pallet n. 70
Fat on Dry Matter % 48,00
Sodium Chloride % 2,00
pH 5.3
aw 0,940
Page 31 of 85
Mild Provolone fiaschetto Kg 2
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape with a small head, typical of “caciocavallo” products, treated on the
surface with an anti-mould substance. The cheese is slightly straw-yellow/white in colour and may
present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 202 - E 203 – E 235.
Aging Minimum 20 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 2,0
Carbohydrates % 1,00 Height cm 18,0
Kcal/100 g 360 Diameter cm 14,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Product treated with black plastic coating (E153)
E. coli < 1.000 cfu/g Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 540 x 410 x 162 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,036
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 4
Moisture % 42,00 N° of cases per pallet n. 28
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Plastic covered
pH 5.3 Product code 01010030113513
aw 0,940
Page 32 of 85
Spicy Provolone Valpadana DOP Pancettone Kg. 30
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 30
Carbohydrates % 0,50 Height cm 91,0
Kcal/100 g 371 Diameter cm 19,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 960 x 215 x 215 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,044
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 4
Moisture % 40,00 N° of cases per pallet n. 20
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010165010
pH 5.2 EAN code 2030051 ....
aw 0,925
Page 33 of 85
Spicy Provolone Valpadana DOP Pancettone Kg. 20
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 20
Carbohydrates % 0,50 Height cm 92,0
Kcal/100 g 371 Diameter cm 16,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 990 x 175 x 177 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,031
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 5
Moisture % 40,00 N° of cases per pallet n. 25
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010160010
pH 5.2 EAN code 98023951200515
aw 0,925
Page 34 of 85
Spicy Provolone Valpadana DOP Mandarone Kg. 20
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 20
Carbohydrates % 0,50 Height cm 35,0
Kcal/100 g 371 Diameter cm 31,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 330 x 330 x 380 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,041
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 40,00 N° of cases per pallet n. 24
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010160012
pH 5.2 EAN code 98023951201512
aw 0,925
Page 35 of 85
Spicy Provolone Valpadana DOP Gigantino Kg. 10
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is pear-shaped and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 10
Carbohydrates % 0,50 Height cm 48,0
Kcal/100 g 371 Diameter cm 19,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 40,00 N° of cases per pallet n. 70
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010150011
pH 5.2 EAN code 98023951101515
aw 0,925
Page 36 of 85
Spicy Provolone Valpadana DOP Pancetta Kg. 5
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 365 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 5
Carbohydrates % 0,50 Height cm 40,0
Kcal/100 g 371 Diameter cm 12,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 410 x 140 x 140 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,008
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 12
Moisture % 40,00 N° of cases per pallet n. 100
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010116510
pH 5.2 EAN code 98023951050516
aw 0,925
Page 37 of 85
Spicy Provolone Valpadana DOP 5 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-cylinder shape vacuum packed. The cheese is slightly straw-yellow/white in colour
and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 203 – E 235.
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Not edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 5
Carbohydrates % 0,50 Height cm 29,0
Kcal/100 g 371 Diameter cm 22,0
KJ/100 g 1541 Imballaggio Primario
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 2
Enterobacteriaceae < 100 cfu/g Outer case dimensions 345 x 210 x 202 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,0146
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 11
Moisture % 40,00 N° of cases per pallet n. 66
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010216503
pH 5.2 EAN code 2 298549……
aw 0,925
Page 38 of 85
Spicy Provolone Valpadana DOP 1,5 Kg
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-moon shape vacuum packed. The cheese is slightly straw-yellow/white in colour and
may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 203 – E 235.
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Not edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight Kg 1,5
Carbohydrates % 0,50 Height cm 8,0
Kcal/100 g 371 Diameter cm 20,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 345 x 210 x 202 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,0146
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 11
Moisture % 40,00 N° of cases per pallet n. 66
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010213003
pH 5.2 EAN code 98023951985504
aw 0,925
Page 39 of 85
Spicy Provolone Valpadana DOP 200 g
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-moon shape packed in protective atmosphere. The cheese is slightly straw-
yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 203 – E 235.
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 90 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight g 200
Carbohydrates % 0,50 Height cm 2,5
Kcal/100 g 371 Diameter cm 20,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Nylon and polyethylene film.
Gas: CO2
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 30
Enterobacteriaceae < 100 cfu/g Outer case dimensions 355 x 260 x 130 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,012
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 9
Moisture % 40,00 N° of cases per pallet n. 90
Fat on Dry Matter % 49,00 Product identification
Sodium Chloride % 2,50 Product code 05010010202002
pH 5.2 EAN code 8023951002086
aw 0,925
Page 40 of 85
Smoked Provolone Valpadana DOP 200 g
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-moon shape packed in protective atmosphere. The cheese is slightly straw-
yellow/white in colour and may present few eye-marks, typical of provolone cheese. The product is
smoked by treatment with liquid smoke flavoring.
Ingredients Cow’s milk, salt, rennet ;
Aging Minimum 90 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 90 days from date of packing
Allergens Milk and products thereof.
Nutritional Values Palletizzation
Fat % 29,00 Product Dimensions
Protein % 27,00 Average Net Weight g 200
Carbohydrates % 0,50 Height cm 2,5
Kcal/100 g 371 Diameter cm 20,0
KJ/100 g 1541 Primary Packaging
Micro-biological Characteristics Nylon and polyethylene film.
Gas: CO2
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 30
Enterobacteriaceae < 100 cfu/g Outer case dimensions 355 x 260 x 130 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,012
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 9
Moisture % 40,00 N° of cases per pallet n. 90
Fat on Dry Matter % 49,00
Sodium Chloride % 2,50
pH 5.2
aw 0,925
Page 41 of 85
Sweet Provolone Valpadana DOP Pancettone Kg. 30
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 30
Carbohydrates % 1,00 Height cm 91,0
Kcal/100 g 360 Diameter cm 19,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 960 x 215 x 215 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,044
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 4
Moisture % 42,00 N° of cases per pallet n. 20
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020165010
pH 5.3 EAN code 98023951305517
aw 0,940
Page 42 of 85
Sweet Provolone Valpadana DOP Pancettone Kg. 20
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 20
Carbohydrates % 1,00 Height cm 92,0
Kcal/100 g 360 Diameter cm 16,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 990 x 175 x 177 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,031
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 5
Moisture % 42,00 N° of cases per pallet n. 25
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020160010
pH 5.3 EAN code 98023951205510
aw 0,940
Page 43 of 85
Sweet Provolone Valpadana Gigantino Kg. 10
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is pear-shaped and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 10
Carbohydrates % 1,00 Height cm 48,0
Kcal/100 g 360 Diameter cm 19,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 42,00 N° of cases per pallet n. 70
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020110011
pH 5.3 EAN code 98023951105513
aw 0,940
Page 44 of 85
Sweet Provolone Valpadana DOP Pancetta Kg. 5
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Maximum levels of contaminants in raw milk Antibiotics: According to EC Regulation 2377/90, Annex I and III
Aflatoxin M1: 0,050 µg/Kg, EC Regulation 1881/2006 and further amendments
Heavy Metals (Pb, Cd): 0,020 mg/Kg, EC Regulation 1881/2006 and further amendments
Dioxin: (OMS-PCDD/F-TEQ): < 3.0 pg/g fat, EC Regulation 1881/2006 and further amendments
PCB: (OMS-PCDD/F-PCB-TEQ): < 6.0 pg/g fat, EC Regulation 1881/2006 and further amendments
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 5
Carbohydrates % 1,00 Height cm 40,0
Kcal/100 g 360 Diameter cm 12,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 1
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 12
Moisture % 42,00 N° of cases per pallet n. 100
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020116510
pH 5.3 EAN code 98023951055511
aw 0,940
Page 45 of 85
Mild Provolone fiaschetto Kg 1,5
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape with a small head, typical of “caciocavallo” products, treated on the
surface with an anti-mould substance. The cheese is slightly straw-yellow/white in colour and may
present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 202 - E 203 – E 235.
Aging Minimum 20 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 1,5
Carbohydrates % 1,00 Height cm 16,0
Kcal/100 g 360 Diameter cm 13,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Plastic covered version: product treated with plastic coating
E. coli < 1.000 cfu/g Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 540 x 410 x 162 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,036
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 4
Moisture % 42,00 N° of cases per pallet n. 28
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Plastic covered Natural rind
pH 5.3 Product code 01010040113013 Product code 01010010113013
aw 0,940 EAN code 2002971 ..... EAN code 2002901 ....
Page 46 of 85
Mild Provolone boccetta Kg 0,8
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape and may be treated on the surface with a plastic coating. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 202 - E 203 – E 235
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight g 800
Carbohydrates % 1,00 Height cm 10,0
Kcal/100 g 360 Diameter cm 10,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Plastic covered version: product treated with plastic coating
E. coli < 1.000 cfu/g Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 440 x 270 x 142 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,017
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 42,00 N° of cases per pallet n. 72
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Plastic covered version Natural rind version
pH 5.3 Product code 01010010108014 Product code 01010040108001
aw 0,940 EAN code 2001671 .... EAN code 2001601 ....
Page 47 of 85
Mild Provolone salamino Kg 1
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
product has a cylindrical shape and is vacuum packed. The cheese is slightly straw-yellow/white in
colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, microbial rennet; rind treated on the surface with E 202 - E 203 – E 235
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 1,0
Carbohydrates % 1,00 Height cm 23,5
Kcal/100 g 360 Diameter cm 6,5
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Plastic covered version: product treated with plastic coating
E. coli < 1.000 cfu/g Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 42,00 N° of cases per pallet n. 70
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Plastic covered version Natural rind version
pH 5.3 Product code 01010010110015 Product code 01010040110001
aw 0,940 EAN code 2002671… EAN code 2002601…
Page 48 of 85
Sweet Provolone Valpadana DOP 5 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-cylinder shape vacuum packed. The cheese is slightly straw-yellow/white in colour
and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 203 – E 235.
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 5
Carbohydrates % 1,00 Height cm 29,5
Kcal/100 g 360 Diameter cm. 22,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 2
Enterobacteriaceae < 100 cfu/g Outer case dimensions 345 x 210 x 202 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,0146
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 11
Moisture % 42,00 N° of cases per pallet n. 66
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020216503
pH 5.3 EAN code 2 298548 ……
aw 0,940
Page 49 of 85
Sweet Provolone Valpadana DOP 1,5 Kg
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-moon shape vacuum packed. The cheese is slightly straw-yellow/white in colour and
may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet; rind treated on the surface with E 203 – E 235.
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 1,5
Carbohydrates % 1,00 Height cm 8,0
Kcal/100 g 360 Diameter cm 20,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food packaging
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 345 x 210 x 202 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,0146
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 11
Moisture % 42,00 N° of cases per pallet n. 66
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020213003
pH 5.3 EAN code 98023951985474
aw 0,940
Page 50 of 85
Sweet Provolone Valpadana DOP 200 g
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a half-moon shape packed in protective atmosphere. The cheese is slightly straw-
yellow/white in colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet ; rind treated on the surface with E 203 – E 235.
Aging Minimum 30 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 90 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight g 200
Carbohydrates % 1,00 Height cm 2,5
Kcal/100 g 360 Diameter cm 20,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Nylon and polyethylene film.
Gas: CO2
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 30
Enterobacteriaceae < 100 cfu/g Outer case dimensions 355 x 260 x 130 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,012
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 9
Moisture % 42,00 N° of cases per pallet n. 90
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 05010020202002
pH 5.3 EAN code 8023951002093
aw 0,940
Page 51 of 85
Mild Provolone 200 g wheel
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is round shaped and is vacuum packed. The cheese is slightly straw-yellow/white in colour and
may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 90 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight g 200
Carbohydrates % 1,00 Height cm 1,5
Kcal/100 g 360 Diameter cm 12,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Plastic bag
E. coli < 1.000 cfu/g Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per outer case n. 30
Enterobacteriaceae < 100 cfu/g Outer case dimensions 355 x 260 x 130 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,0119
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 11
Moisture % 42,00 N° of cases per pallet n. 66
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01010020202003
pH 5.3 EAN code 8023951002048
aw 0,940
Page 52 of 85
Mild Provolone pancetta 5 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product has a cylinder shape, vacuum packed. The cheese is slightly straw-yellow/white in colour and
may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, rennet .
Aging Minimum 20 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg 5
Carbohydrates % 1,00 Height cm 40
Kcal/100 g 360 Diameter cm 12
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food packaging
E. coli < 1.000 cfu/g Secondary Packaging Secondary Packaging
Staphylococcus Coagulase + < 100 cfu/g N° of pieces per
outer case n. 2
N° of pieces per outer case
n. 30
Enterobacteriaceae < 100 cfu/g Outer case
dimensions 440 x 270 x 142 mm
Outer case dimensions
775 x 593 x 503 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,017 Cubic volume m³ 0,231
Listeria monocytogenes Absent in 25 g Palletizzation Palletizzation
Chemical Requirements (average values) N° of cases per layer
n. 6 N° of cases per
layer n. 2
Moisture % 42,00 N° of cases per
pallet n. 48
N° of cases per pallet
n. 4
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01010040116503
pH 5.3 EAN code 2005512 ....
aw 0,940
Page 53 of 85
Smoked Provolone Pancetta Kg.5
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese. The
product is smoked by treatment with liquid smoke flavoring.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 203 – E 235.
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg. 5,0
Carbohydrates % 1,00 Height cm 40,0
Kcal/100 g 360 Diameter cm 12,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Product treated with plastic coating and anti-mould treatment (E203 – E235)
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 01
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 410 x 140 x 140 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,008
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 12
Moisture % 42,00 N° of cases per pallet n. 100
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01010060116503
pH 5.3 EAN code 2005871 ...
aw 0,940
Page 54 of 85
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg. 1,5
Carbohydrates % 1,00 Height cm 16,0
Kcal/100 g 360 Diameter cm 13,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Treated on the surface with E 202 - E 203 – E 235.
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 8
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 540 x 410 x 162 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,036
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 4
Moisture % 42,00 N° of cases per pallet n. 28
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01010060113013
pH 5.3 EAN code 2002951 ....
aw 0,940
Smoked Provolone Fiaschetto Kg.1,5
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape with a small head, typical of “caciocavallo” products, treated on the
surface with an anti-mould substance. The cheese is slightly straw-yellow/white in colour and may
present few eye-marks, typical of provolone cheese.
The product is smoked by treatment with liquid smoke flavoring.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 202 - E 203 – E 235.
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Maximum levels of contaminants in raw milk Antibiotics: According to EC Regulation 2377/90, Annex I and III
Aflatoxin M1: 0,050 µg/Kg, EC Regulation 1881/2006 and further amendments
Heavy Metals (Pb, Cd): 0,020 mg/Kg, EC Regulation 1881/2006 and further amendments
Dioxin: (OMS-PCDD/F-TEQ): < 3.0 pg/g fat, EC Regulation 1881/2006 and further amendments
PCB: (OMS-PCDD/F-PCB-TEQ): < 6.0 pg/g fat, EC Regulation 1881/2006 and further amendments
Page 55 of 85
Smoked Provolone Boccetta 800 g
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is spherical in shape and treated on the surface with an anti-mould substance. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone cheese. The
product is smoked by treatment with liquid smoke flavoring.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 202 - E 203 – E 235.
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg. 0,8
Carbohydrates % 1,00 Height cm 10,0
Kcal/100 g 360 Diameter cm 10,0
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Treated on the surface with E 202 - E 203 – E 235.
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 8
Staphylococcal enterotoxins Not detectable in 25g Outer case dimensions 440 x 270 x 142 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,017
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 6
Moisture % 42,00 N° of cases per pallet n. 72
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01010060108014
pH 5.3 EAN code 2001651 ....
aw 0,940
Page 56 of 85
Smoked Provolone Salamino Kg. 1
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of thermization. The
product is cylindrical in shape. The cheese is slightly straw-yellow/white in colour and may present few
eye-marks, typical of provolone cheese. The product is smoked by treatment with liquid smoke
flavoring.
Ingredients Cow’s milk, salt, rennet ; treated on the surface with E 202 - E 203 – E 235.
Aging Minimum 10 days
Storage Conditions From + 4 °C to + 8 °C
Shelf life 180 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 28,00 Product Dimensions
Protein % 26,00 Average Net Weight Kg. 1,0
Carbohydrates % 1,00 Height cm 23,5
Kcal/100 g 360 Diameter cm. 6,5
KJ/100 g 1495 Primary Packaging
Micro-biological Characteristics Treated on the surface with E 202 - E 203 – E 235.
E. coli < 100 cfu/g Secondary Packaging
Coagulase-positive staphylococci
< 100 cfu/g N° of pieces per outer case n. 8
Staphylococcal enterotoxins Not detectable in 25 g Outer case dimensions 485 x 200 x 200 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,019
Listeria monocytogenes Absent in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 42,00 N° of cases per pallet n. 70
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01010000110015
pH 5.3 EAN code 2002651 ....
aw 0,940
Page 57 of 85
Sweet Scamorza 1 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of
pasteurization. The product has a cylindrical shape and is vacuum packed. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone
cheese.
Ingredients Cow’s milk, salt, microbial rennet
Aging None
Storage Conditions From + 4 °C to + 6 °C
Shelf life 120 days from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,00 Product Dimensions
Protein % 23,00 Average Net Weight Kg 1
Carbohydrates % 0,50 Height cm 23,5
Kcal/100 g 340 Diameter cm 6,5
KJ/100 g 1410 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
Enterobacteriaceae < 1.000 cfu/g
E. coli < 100 cfu/g
Moulds < 1.000 cfu/g
Yeasts < 1.000 cfu/g Secondary packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 8
Listeria monocytogenes Absent in 25 g Outer case dimensions 485 x 200 x 200 mm
Staphylococcus Coagulasi + < 10 cfu/g Cubic volume m³ 0,019
Staphylococcal enterotoxins Not detectable in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 42,00 N° of cases per pallet n. 70
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01020060110001
pH 5.3 EAN code 8023951010029
aw 0,940
Page 58 of 85
Sweet Scamorza 5 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
product has a cylindrical shape and is vacuum packed. The cheese is slightly straw-yellow/white in
colour and may present few eye-marks, typical of provolone cheese.
Ingredients Cow’s milk, salt, microbial rennet
Aging None
Storage Conditions From + 4 °C to + 6 °C
Shelf life 120 gg from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,00 Product Dimensions
Protein % 23,00 Average Net Weight Kg 5
Carbohydrates % 0,50 Height cm 45,0
Kcal/100 g 340 Diameter cm 12,0
KJ/100 g 1410 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
Enterobacteriaceae < 1.000 cfu/g
E. coli < 100 cfu/g
Moulds < 1.000 cfu/g
Yeasts < 1.000 cfu/g Secondary packaging Outer case
Secondary packaging Carton box
Salmonella spp Absent in 25 g N° of pieces per outer case
n. 2 N° of pieces per
outer case n. 25
Listeria monocytogenes Absent in 25 g Outer case dimensions
440 x 270 x 142 mm
Carton box dimensions
775 x 593 x 503 mm
Staphylococcus Coagulasi + < 10 cfu/g Cubic volume m³ 0,017 Cubic volume m³ 0,231
Staphylococcal enterotoxins Not detectable in 25 g Palletizzation
Outer case Palletizzation
Carton box
Chemical Requirements (average values) N° of cases per
layer n. 6
N° of cases per layer
n. 2
Moisture % 42,00 N° of cases per
pallet n. 96
N° of cases per pallet
n. 4
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01020020116501
pH 5.3 EAN code 98023951580013
aw 0,940
Page 59 of 85
Sweet Scamorza 220 g.
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
product is vacuum packed. The cheese is slightly straw-yellow/white in colour and may present few
eye-marks, typical of provolone cheese.
Ingredients Pasteurized cow’s milk, salt, microbial rennet
Aging None
Storage Conditions + 4 °C
Shelf life 60 gg from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,5 Product Dimensions
Protein % 23,0 Average Net Weight 220 g
Carbohydrates % 0,0 Height cm 12
Kcal/100 g 341 Diameter cm 8
KJ/100 g 1414 Primary Packaging
Micro-biological Characteristics Plastic film
Enterobacteriaceae < 1.000 cfu/g
E. coli < 100 cfu/g
Moulds < 1.000 cfu/g
Yeasts < 1.000 cfu/g Secondary packaging
Salmonella spp Absent in 25 g N° of pieces per outer case 25
Listeria monocytogenes Absent in 25 g Outer case dimensions 355 x 260 x 130 mm
Staphylococcus Coagulasi + < 10 cfu/g Cubic volume m³ 0,012
Palletizzation
Chemical Requirements (average values) N° of cases per layer 9
Moisture % 42,0 N° of cases per pallet 90
Fat on Dry Matter % 48,0 Product identification
Sodium Chloride % 2,0 Product code 01080020102201
pH 5.3 EAN code 8023951002208
aw 0,940
Page 60 of 85
Sweet Sliced Scamorza 100g
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
cheese is slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone
cheese. The product is sliced and packed under protective atmosphere.
Ingredients Cow’s milk, salt, microbial rennet
Storage Conditions From + 4 °C to + 8 °C
Shelf life 90 days from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,00 Product Dimensions
Protein % 23,00 Average Net Weight g 100
Carbohydrates % 0,50 Height cm 20,0
Kcal/100 g 340 Diameter cm 13,0
KJ/100 g 1410 Primary Packaging
Micro-biological Characteristics
top: OPA/PE tub: APET OH PE PEEL
E. coli < 1.000 ufc/g Secondary Packaging
Staphylococcus Coagulasi + < 100 ufc/g N° of pieces per outer case n. 25
Enterobacteriaceae < 100 ufc/g
Salmonella spp Assente in 25 g
Listeria monocytogenes Assente in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 14
Moisture % 48,00 Cartoni per pallet n. 96
Fat on Dry Matter % 50,00 Product identification
Sodium Chloride % 2,00 Product code 01020020201002
pH 5.2 EAN code 8023951001010
aw 0,960
Page 61 of 85
Smoked Scamorza 1 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of
pasteurization. The product has a cylindrical shape and is vacuum packed. The cheese is
slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone
cheese. The product is smoked by treatment with liquid smoke flavoring.
Ingredients Cow’s milk, salt, microbial rennet
Aging None
Storage Conditions From + 4 °C to + 6 °C
Shelf life 120 gg from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,00 Product Dimensions
Protein % 23,00 Average Net Weight Kg 1
Carbohydrates % 0,50 Height cm 23,5
Kcal/100 g 340 Diameter cm 6,5
KJ/100 g 1410 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
Enterobacteriaceae < 1.000 cfu/g
E. coli < 100 cfu/g
Moulds < 1.000 cfu/g
Yeasts < 1.000 cfu/g Secondary packaging
Salmonella spp Absent in 25 g N° of pieces per outer case n. 8
Listeria monocytogenes Absent in 25 g Outer case dimensions 485 x 200 x 200 mm
Staphylococcus Coagulasi + < 10 cfu/g Cubic volume m³ 0,019
Staphylococcal enterotoxins Not detectable in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 7
Moisture % 42,00 N° of cases per pallet n. 70
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01020060110001
pH 5.3 EAN code 8023951010036
aw 0,940
Page 62 of 85
Smoked Scamorza 5 Kg vacuum packed
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
product has a cylindrical shape and is vacuum packed. The cheese is slightly straw-yellow/white in
colour and may present few eye-marks, typical of provolone cheese. The product is smoked by
treatment with liquid smoke flavoring.
Ingredients Cow’s milk, salt, microbial rennet
Aging None
Storage Conditions From + 4 °C to + 6 °C
Shelf life 120 gg from date of packing
Instructions for Use Non edible rind
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,00 Product Dimensions
Protein % 23,00 Average Net Weight Kg 5
Carbohydrates % 0,50 Height cm 45,0
Kcal/100 g 340 Diameter cm 12,0
KJ/100 g 1410 Primary Packaging
Micro-biological Characteristics High-sealable coextruded shrink bag for perishable food
packaging
Enterobacteriaceae < 1.000 cfu/g
E. coli < 100 cfu/g
Moulds < 1.000 cfu/g
Yeasts < 1.000 cfu/g Secondary packaging Outer case
Secondary packaging Carton box
Salmonella spp Absent in 25 g N° of pieces per outer case
n. 2 N° of pieces per
outer case n. 25
Listeria monocytogenes Absent in 25 g Outer case dimensions
440 x 270 x 142 mm
Carton box dimensions
775 x 593 x 503 mm
Staphylococcus Coagulasi + < 10 cfu/g Cubic volume m³ 0,017 Cubic volume m³ 0,231
Staphylococcal enterotoxins Not detectable in 25 g Palletizzation
Outer case Palletizzation
Carton box
Chemical Requirements (average values) N° of cases per
layer n. 6
N° of cases per layer
n. 2
Moisture % 42,00 N° of cases per
pallet n. 96
N° of cases per pallet
n. 4
Fat on Dry Matter % 48,00 Product identification
Sodium Chloride % 2,00 Product code 01020060116501
pH 5.3 EAN code 98023951580112
aw 0,940
Page 63 of 85
Smoked Scamorza 220 g.
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization.
The product is vacuum packed. The cheese is slightly straw-yellow/white in colour and may present
few eye-marks, typical of provolone cheese. The product is smoked by treatment with liquid smoke
flavoring.
Ingredients Pasteurized cow’s milk, salt, microbial rennet
Aging None
Storage Conditions + 4 °C
Shelf life 60 gg from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Pallettization
Fat % 27,5 Product Dimensions
Protein % 23,0 Average Net Weight 220 g
Carbohydrates % 0,0 Height cm 12
Kcal/100 g 341 Diameter cm 8
KJ/100 g 1414 Primary Packaging
Micro-biological Characteristics Plastic film
Enterobacteriaceae < 1.000 cfu/g
E. coli < 100 cfu/g Pallet 100x120 cm
Moulds < 1.000 cfu/g
Yeasts < 1.000 cfu/g Secondary packaging
Salmonella spp Absent in 25 g N° of pieces per outer case 25
Listeria monocytogenes Absent in 25 g Outer case dimensions 355 x 260 x 130 mm
Staphylococcus Coagulasi + < 10 cfu/g Cubic volume m³ 0,012
Palletizzation
Chemical Requirements (average values) N° of cases per layer 9
Moisture % 42,0 N° of cases per pallet 90
Fat on Dry Matter % 48,0 Product identification
Sodium Chloride % 2,0 Product code 01080060102201
pH 5.3 EAN code 8023951002215
aw 0,940
Page 64 of 85
Sliced Smoked Scamorza 100g
Semi hard cheese produced from whole cow’s milk subject to the heat treatment of pasteurization. The
cheese is slightly straw-yellow/white in colour and may present few eye-marks, typical of provolone
cheese. The product is smoked by treatment with liquid smoke flavoring, sliced and packed under
protective atmosphere.
Ingredients Cow’s milk, salt, microbial rennet
Storage Conditions From + 4 °C to + 8 °C
Shelf life 90 days from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,00 Product Dimensions
Protein % 23,00 Average Net Weight g 100
Carbohydrates % 0,50 Height cm 20,0
Kcal/100 g 340 Diameter cm 13,0
KJ/100 g 1410 Primary Packaging
Micro-biological Characteristics
top: OPA/PE tub: APET OH PE PEEL
E. coli < 1.000 ufc/g Secondary Packaging
Staphylococcus Coagulasi + < 100 ufc/g N° of pieces per outer case n. 25
Enterobacteriaceae < 100 ufc/g
Salmonella spp Assente in 25 g
Listeria monocytogenes Assente in 25 g Palletizzation
Chemical Requirements (average values) N° of cases per layer n. 14
Moisture % 48,00 Cartoni per pallet n. 96
Fat on Dry Matter % 50,00 Product identification
Sodium Chloride % 2,00 Product code 01020060201002
pH 5.2 EAN code 8023951001027
aw 0,960
Page 65 of 85
Mozzarella 1 Kg
Fresh Pasta Filata cheese obtained from pasteurized cow milk.
Ingredients Pasteurized cow’s milk, salt, microbial rennet, cultures
Storage Conditions + 4 °C
Shelf life 40 days from date of packing
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 27,5 Product Dimensions
Protein % 22,5 Average Net Weight Kg 1,0
Carbohydrates % 0,5 Height cm 22,5
Kcal/100 g 341 Diameter cm 7,0
KJ/100 g 1414 Primary Packaging
Moisture % 49,0 ± 2
Micro-biological Characteristics Plastic bag, vacuum packed
E. coli < 100 cfu/g Packaging
Staphylococcus Coagulase + < 10 cfu/g N° of pieces per outer case 8
Enterobacteriaceae < 100 cfu/g Outer case dimensions 440 x 270 x 142 mm
Salmonella spp Absent in 25 g Cubic volume m³ 0,017
Listeria monocytogenes Absent in 25 g Palletizzation
N° of cases per layer 7
N° of cases per pallet 70
Product identification
Product code 01040000110003
EAN code 8023951010012
Page 66 of 85
Tray dimensions 263 x 323 x 95 mm
540 x 340 x 187 mm
n. 32
5,2
Pallet izat ion
Number of cases per layer n. 4
Number of cases per pallet
Absent in 25 g
pH
Salmonella spp
Listeria monocytogenes
Moisture %
Chemical Requirements (average values)
1,3
N° of pieces per outer caseMicro-biological Characteristics
Cubic volume
< 1000 cfu/gMoulds
Energy (KJ)
22,5
Salt (g)
Absent in 25g
Protein (g)
0,5
Enterobacteriaceae
Yeasts < 1000 cfu/g
Escherichia coli
Storage conditions
Shelf life
Total fat (g)
Nutritional facts (Average values per 100g)
Tray in PP, film in PET
Carbohydrate (g)
Net weight 3 Kg
Sugar (g) 0,5
Fresh Pasta Filata cheese obtained from pasteurized cow milk.
Primary packaging
Ingredients
27,5
From 0 °C to + 4 °C
30 days from packing date
Pasteurized cow’s milk, salt, microbial rennet, cultures
Product weight
Packing informations
n. 4
< 10 cfu/g
EAN Code
m³ 0,03
< 10 cfu/g
Secondary packaging
Outer case dimensions
8023951030003
Product ident if icat ion
Milk and products thereofAllergens
01040110914005
1414
Product code
Diced Mozzarella Fiordilatte 100% Italian Milk Tray
Saturated fat (g) 20,4
Energy (Kcal) 341
46
Page 67 of 85
Tray dimensions 263 x 323 x 95 mm
540 x 340 x 187 mm
n. 32
5,2
Pallet izat ion
Number of cases per layer n. 4
Number of cases per pallet
Absent in 25 g
< 1000 cfu/gMoulds
pH
Salmonella spp
Listeria monocytogenes
Moisture %
Chemical Requirements (average values)
Salt (g)
Absent in 25g
Protein (g)
0,5
Enterobacteriaceae
Yeasts < 1000 cfu/g
Escherichia coli
1,3
Micro-biological Characteristics
Nutritional facts (Average values per 100g)
Tray in PP, film in PET
Carbohydrate (g)
Net weight 2,5 Kg
Sugar (g) 0,5
Energy (KJ)
22,5
Ingredients
27,5
From 0 °C to + 4 °C
30 days from packing date
Pasteurized cow’s milk, salt, microbial rennet, cultures
Product weight
Packing informations
Storage conditions
Shelf life
Total fat (g)
EAN Code
m³ 0,03
< 10 cfu/g
Secondary packaging
Outer case dimensions
8023951025009
Product ident if icat ion
N° of pieces per outer case
Cubic volume
Milk and products thereofAllergens
01040110814005
1414
Product code
n. 4
Mozzarella Julienne Fiordilatte 100% Italian Milk Tray
Saturated fat (g) 20,4
Energy (Kcal) 341
46
< 10 cfu/g
Fresh Pasta Filata cheese obtained from pasteurized cow milk.
Primary packaging
Page 68 of 85
Tray dimensions 263 x 323 x 95 mm
N° of pieces per outer case n. 4
Outer case dimensions 540 x 340 x 187 mm
Cubic volume m³ 0,03
Number of cases per layer n. 4
Number of cases per pallet n. 32
5,2
Absent in 25 g
1,3
Micro-biological Characteristics
< 1000 cfu/gMoulds
pH
Salmonella spp
Listeria monocytogenes
Moisture %
Chemical Requirements (average values)
22,5
Primary packaging
Salt (g)
Absent in 25g
Protein (g)
0,5
Enterobacteriaceae
Yeasts < 1000 cfu/g
Escherichia coli
Total fat (g)
Nutritional facts (Average values per 100g)
Carbohydrate (g)
Net weight 4 Kg (4 pieces of 1 Kg)
Sugar (g) 0,5
Energy (KJ)
From 0 °C to + 4 °C
30 days from packing date
Pasteurized cow’s milk, salt, microbial rennet, cultures
Product weight
Packing informations
Storage conditions
Shelf life
Milk and products thereofAllergens
01040110110002
1414
Product code
< 10 cfu/g
46
< 10 cfu/g
Fresh Pasta Filata cheese obtained from pasteurized cow milk.
Tray in PP, film in PET
Ingredients
27,5
Secondary packaging
Pallet izat ion
Product ident if icat ion
EAN Code 8023951040002
Mozzarella Fiordilatte 100% Italian Milk Tray
Saturated fat (g) 20,4
Energy (Kcal) 341
Page 69 of 85
290 x 200 x 150 mm
16
neg/25g
60
52
Storage Conditions Keep at + 4°C
Shelf life
Buffalo Mozzarella 125gBuffalo Mozzarella Campana DOP
Ingredients Buffalo Milk, natural whey inoculation, salt, rennet
30 days from packing date
Allergens Milk and products thereof
Nutritional Values PalletizzationKcal/100g 268
Product Dimensions
Fat (g) 23
KJ/100g 1111 Average Net Weight 125g
of which saturates (g) 15Primary packaging
Carbohydrates (g) 0,8Plastic bag
of which sugars (g) 0,8
Listeria monocytogenes
Protein (g) 14,5Secondary Packaging
Salt (g) 0,73 N° of pieces per outer case n. 16
Moulds < 100 cfu/g
S. aureus < 10 cfu/g
Product ident if icat ion
Outer case dimensions
Micro-biological Characteristics Cases/Layer
Cases/PalletE. coli < 100 cfu/g 128
Salmonella spp neg/25g
Product code 90040000701217
EAN Code 8023951001256
Yeast < 5000 cfu/g
Fat on Dry Matter %
Chemical Requirements (average values)Moisture %
Page 70 of 85
12
neg/25g
60
52
KJ/100g 1111 Average Net Weight 250g
Storage Conditions Keep at + 4°C
Shelf life 30 days from packing date
Allergens Milk and products thereof
Nutritional Values PalletizzationKcal/100g 268
Product Dimensions
Buffalo Mozzarella 250g Glass
Ingredients Buffalo Milk, natural whey inoculation, salt, rennet
Buffalo Mozzarella Campana DOP
Fat (g) 23
of which saturates (g) 15Primary packaging
Carbohydrates (g) 0,8Plastic Glass
Cases/Layer
Micro-biological Characteristics Cases/Pallet
of which sugars (g) 0,8
Protein (g) 14,5Secondary Packaging
Salt (g) 0,73N° of pieces per outer case n. 8
144
< 100 cfu/g
Yeast
Fat on Dry Matter %
Moulds < 100 cfu/g
S. aureus < 10 cfu/g
Product ident if icat ion
Salmonella spp neg/25g
EAN Code 8023951002574
Listeria monocytogenes
< 5000 cfu/g
E. coli
Chemical Requirements (average values)Moisture %
Page 71 of 85
290 x 200 x 150 mm
16
neg/25g
60
52Fat on Dry Matter %
Chemical Requirements (average values)Moisture %
128
Salmonella spp neg/25g
Yeast < 5000 cfu/g
Outer case dimensions
Micro-biological Characteristics Cases/Layer
Cases/PalletE. coli < 100 cfu/g
of which sugars (g) 0,8
Listeria monocytogenes
Protein (g) 14,5Secondary Packaging
Salt (g) 0,73 N° of pieces per outer case n. 8
Moulds < 100 cfu/g
S. aureus < 10 cfu/g
of which saturates (g) 15Primary packaging
Carbohydrates (g) 0,8Plastic bag
Fat (g) 23
KJ/100g 1111 Average Net Weight 50g per 5 pieces
Allergens Milk and products thereof
Nutritional Values PalletizzationKcal/100g 268
Product Dimensions
Storage Conditions Keep at + 4°C
Shelf life
Buffalo Mozzarella 250g 5x50gBuffalo Mozzarella Campana DOP
Ingredients Buffalo Milk, natural whey inoculation, salt, rennet
30 days from packing date
Page 72 of 85
290 x 200 x 150 mm
16
neg/25g
60
52
Storage Conditions Keep at + 4°C
Shelf life
Buffalo Mozzarella 250gBuffalo Mozzarella Campana DOP
Ingredients Buffalo Milk, natural whey inoculation, salt, rennet
30 days from packing date
Allergens Milk and products thereof
Nutritional Values PalletizzationKcal/100g 268
Product Dimensions
Fat (g) 23
KJ/100g 1111 Average Net Weight 250g
of which saturates (g) 15Primary packaging
Carbohydrates (g) 0,8Plastic bag
of which sugars (g) 0,8
Listeria monocytogenes
Protein (g) 14,5Secondary Packaging
Salt (g) 0,73 N° of pieces per outer case n. 8
Moulds < 100 cfu/g
S. aureus < 10 cfu/g
Product ident if icat ion
Outer case dimensions
Micro-biological Characteristics Cases/Layer
Cases/PalletE. coli < 100 cfu/g 128
Salmonella spp neg/25g
90040000702505Product code
Yeast < 5000 cfu/g
Fat on Dry Matter %
EAN code 8023951002567
Chemical Requirements (average values)Moisture %
Page 73 of 85
Mascarpone tub 500 g
Typical sweet creamy flavour with a compact and homogeneous structure.
Ingredients Pasteurized cream, pasteurized milk, acidity regulator: lactic acid
Storage Conditions From 0 °C to + 4 °C
Shelf life 90 days
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 42,0 Product Dimensions
Protein % 3,6 Average Net Weight g 500
Carbohydrates % 4,6 Height cm 11,1
Kcal/100 g 411 Diameter cm 8,5
KJ/100 g 1693 Primary packaging
Micro-biological Characteristics Tub and lid in PP, film in PET
Enterobacteriaceae < 10 ufc/g Secondary Packaging
E. coli < 10 ufc/g N° of pieces per outer case n. 6
Moulds < 10 ufc/g Outer case dimensions 360 x 235 x 104 mm
Yeasts < 10 ufc/g Cubic volume m³ 0,009
Salmonella spp Absent in 25 g
Staphylococcus Aureus Absent in 1 g Palletizzation
Clostridium spp Absent in 1 g N° of cases per layer n. 10
Listeria monocytogenes Absent in 25 g N° of cases per pallet n. 150
Chemical Requirements (average values)
Product identification
Moisture % 46,5÷49,5 Product code 90270110105005
pH 6,15 ÷ 6,30 EAN code 8023951005100
Dry Matter % 50,5 ÷53,5
Page 74 of 85
Mascarpone tub 250 g
Typical sweet creamy flavour with a compact and homogeneous structure.
Ingredients Pasteurized cream, pasteurized milk, acidity regulator: lactic acid
Storage Conditions From 0 °C to + 4 °C
Shelf life 90 days
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 42,0 Product Dimensions
Protein % 3,6 Average Net Weight g 250
Carbohydrates % 4,6 Height cm 4,5
Kcal/100 g 411 Diameter cm 11,1
KJ/100 g 1693 Primary packaging
Micro-biological Characteristics Tub and lid in PP, film in PET
Enterobacteriaceae < 10 ufc/g Secondary Packaging
E. coli < 10 ufc/g N° of pieces per outer case n. 6
Moulds < 10 ufc/g Outer case dimensions 360 x 235 x 65 mm
Yeasts < 10 ufc/g Cubic volume m³ 0,005
Salmonella spp Absent in 25 g
Staphylococcus Aureus Absent in 1 g Palletizzation
Clostridium spp Absent in 1 g N° of cases per layer n. 10
Listeria monocytogenes Absent in 25 g N° of cases per pallet n. 300
Chemical Requirements (average values)
Product identification
Moisture % 46,5÷49,5 Product code 90270110102505
pH 6,15 ÷ 6,30 EAN code 8023951002550
Dry Matter % 50,5 ÷53,5
Page 75 of 85
Mascarpone tub 2 Kg Typical sweet creamy flavour with a compact and homogeneous structure.
Ingredients Pasteurized cream, pasteurized milk, acidity regulator: lactic acid
Storage Conditions From 0 °C to + 4 °C
Shelf life 60 days
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Nutritional Values Palletizzation
Fat % 42,0 Product Dimensions
Protein % 3,6 Average Net Weight Kg 2
Carbohydrates % 4,9 Height cm 10,5
Kcal/100 g 412 Diameter cm 20
KJ/100 g 1699 Primary packaging
Micro-biological Characteristics Tub and lid in PP, film in PET
Enterobacteriaceae < 10 ufc/g Secondary Packaging
E. coli < 10 ufc/g N° of tubs per layer n. 22
Moulds < 10 ufc/g N° of tubs per pallet n. 176
Yeasts < 10 ufc/g
Salmonella spp Absent in 25 g
Staphylococcus Aureus < 10 ufc/g
Clostridium spp < 10 ufc/10g
Listeria monocytogenes Absent in 25 g
Chemical Requirements (average values)
Moisture % 46,5 ÷ 49,5
pH 6,15 ÷ 6,30
Dry Matter % 50,5 ÷53,5
Page 76 of 85
Ricotta 1,5 Kg tubs
Ricotta with a low moisture level obtained from the coagulation of whey proteins by acidic treatment of
the whey from cow’s milk, homogenized and smoothed before packing.
Ingredients Whey from cow milk, cream from cow milk, salt, acidity regulator: citric acid
Storage Conditions From + 0 °C to + 4 °C
Shelf life 45 days from date of packing
Instructions for Use Do not tear the packaging
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Chemical Requirements (average values) Palletizzation
Kcal/100g 137 Kcal Product Dimensions
Moisture % 78 ± 1 Average Net Weight 1,5 Kg
Carbohydrates % 1 ± 0,5 Height cm 10,0
Fat % 11,0 ± 2 Diameter cm 20,0
Protein % 8,5 ± 2 Primary Packaging
Ashes % 1,5 ± 0,5 PP tub; closed with PE film
Sodium Chloride % < 1
pH 6,0 ± 1
Micro-biological Characteristics Secondary Packaging
Total Viable Count < 10.000 cfu/g N° of pieces per outer case n. 2
Enterobacteriaceae < 1.000 cfu/g Outer case dimensions 400 x 190 x 112 mm
Escherichia coli < 100 cfu/g Cubic volume m³ 0,0085
Moulds < 1.000 cfu/g Palletizzation
Yeasts < 1.000 cfu/g N° of cases per layer n. 12
Pseudomonas spp < 100 cfu/g N° of cases per pallet n. 150
Bacillus spp < 50 cfu/g Product identification
Staphylococcus Coagulasi + < 10 cfu/g Product code 01050110113005
Listeria monocytogenes Absent in 25g EAN code 8023951015000
Salmonella spp Absent in 25g
Page 77 of 85
Ricotta 250g tubs
Ricotta with a low moisture level obtained from the coagulation of whey proteins by acidic treatment of
the whey from cow’s milk, homogenized and smoothed before packing.
Ingredients Whey from cow milk, cream from cow milk, salt, acidity regulator: citric acid
Storage Conditions From + 0 °C to + 4 °C
Shelf life 45 days from date of packing
Instructions for Use Do not tear the packaging
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Chemical Requirements (average values) Palletizzation
Kcal/100g 137 Kcal Product Dimensions
Moisture % 78 ± 1 Average Net Weight 250 g
Carbohydrates % 1 ± 0,5 Height cm 5,5
Fat % 11,0 ± 2 Diameter cm 11,0
Protein % 8,5 ± 2
Ashes % 1,5 ± 0,5
Sodium Chloride % < 1 Primary Packaging
pH 6,0 ± 1 PP tub; closed with PE film
Micro-biological Characteristics Secondary Packaging
Total Viable Count < 10.000 cfu/g N° of pieces per outer case n. 6
Enterobacteriaceae < 1.000 cfu/g Outer case dimensions 360 x 235 x 63 mm
Escherichia coli < 100 cfu/g Cubic volume m³ 0,0558
Moulds < 1.000 cfu/g Palletizzation
Yeasts < 1.000 cfu/g N° of cases per layer n. 10
Pseudomonas spp < 100 cfu/g N° of cases per pallet n. 200
Bacillus spp < 50 cfu/g Product identification
Staphylococcus Coagulasi + < 10 cfu/g Product code 01050110102505
Listeria monocytogenes Absent in 25g EAN code 8023951002505
Salmonella spp Absent in 25g
Page 78 of 85
Ricotta 100 g tubs
Ricotta with a low moisture level obtained from the coagulation of whey proteins by acidic treatment of
the whey from cow’s milk, homogenized and smoothed before packing.
Ingredients Whey from cow milk, cream from cow milk, salt, acidity regulator: citric acid
Storage Conditions From + 0 °C to + 4 °C
Shelf life 45 days from date of packing
Instructions for Use Do not tear the packaging
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk and its derivatives.
Chemical Requirements (average values) Palletizzation Kcal/100g 137 Kcal Product Dimensions
Moisture % 78 ± 1 Average Net Weight 100 g
Carbohydrates % 1 ± 0,5 Height cm 5,5
Fat % 11,0 ± 2 Diameter cm 6,8
Protein % 8,5 ± 2 Primary Packaging
Ashes % 1,5 ± 0,5 PP tub; closed with PE film
Sodium Chloride % < 1
pH 6,0 ± 1
Micro-biological Characteristics Secondary Packaging
Total Viable Count < 10.000 cfu/g N° of pieces per outer case n. 12
Enterobacteriaceae < 1.000 cfu /g Outer case dimensions 366 x 242 x 63 mm
Escherichia coli < 100 cfu /g Cubic volume m³ 0,0558
Moulds < 1.000 cfu /g Palletizzation
Yeasts < 1.000 cfu /g N° of cases per layer n. 10
Pseudomonas spp < 100 cfu /g N° of cases per pallet n. 200
Bacillus spp < 50 cfu /g Product identification
Staphylococcus Coagulasi + < 10 cfu /g Product code 01050110101005
Listeria monocytogenes Absent in 25g EAN code 8023951001003
Salmonella spp Absent in 25g
Page 79 of 85
400 x 295 x 140 mm
775 x 593 x 503 mm
6,0 ± 0,2
Moisture %
Chemical Requirements (average values)
Carton box
Pieces per carton box 16
Outer case dimensions
Cubic volume
pH
Pseudomonas spp
Bacillus spp
Staphylococcus Coagulasi +
Listeria monocytogenes
Energy (KJ)
< 100 cfu/g
< 50 cfu/g
< 10 cfu/g
Absent in 25g
Absent in 25gSalmonella spp
Protein (g)
2,0 ± 0,5
Pieces per outer case 1
Blue plastic bag; PA CAST 40 µ/PE 100 µCarbohydrate (g)
Net weight 10 Kg
Storage conditions
Shelf life
Total fat (g)
Nutritional facts (Average values per 100g)
10,0 ± 2
From 0 °C to +4 °C
45 days from date of packing
Ricotta with a low moisture level obtained from the coagulation of whey proteins by
acidic treatment of the whey from cow’s milk, homogenized and smoothed before
packing.
Primary packaging
Ingredients
Yeasts < 1.000 cfu/g
Escherichia coli
Whey from cow milk, cream from cow milk, citric acid (processing aid)
Product weight
Packing informations
Micro-biological Characteristics Cubic volume m³ 0,017
< 1.000 cfu/g
Outer case
N° of cases per layer 8
Outer case dimensions
< 1.000 cfu/gMoulds
Total Viable Count
Sugar (g)
11,0 ± 1
2,0 ± 0,5
0,5 ± 0,05
Enterobacteriaceae
Salt (g)
< 10.000 cfu/g
595
75,0 ± 2
N° of cases per pallet 72
< 100 cfu/g
Pieces per bin-box 40
Product code
Milk and products thereofAllergens
Ricotta Kg 10 bags
Saturated fat (g) 7,0 ± 2
Energy (Kcal) 142
1050100350004
m³ 0,231
N° of cases per layer 2
EAN code 2010000 ……
N° of cases per pallet 4
Bin-box
Product ident if icat ion
Page 80 of 85
Grated Cheese 1 Kg bag
Product derived from mix of selected hard cheeses and Grana Padano. As soon as they reach their
proper seasoning, the cheese wheels are immediately grated in order to preserve freshness and
aroma. Fresh grated cheese is immediately packed in protective atmosphere, with no dried processing
and no additives.
Ingredients hard cheeses (milk, sodium chloride, curd), Grana Padano (milk, sodium chloride, curd,
preserver Lisozime (natural protein of the egg)), antibinder E460.
Storage Conditions From + 2 °C to + 8 °C
Shelf life 90 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation Moisture % 25÷40 Product Dimensions
Fat on dry matter % Min. 35 Average Net Weight Kg 1
Sodium Chloride % 1,5 – 2,5
Primary packaging
Micro-biological Characteristics Plastic bag
Staphylococcus aureus < 100 cfu/g Secondary Packaging
E. coli < 100 cfu/g N° of pieces per outer case n. 10
Salmonella spp Absent in 25 g Outer case dimensions 483 x 313 x 172 mm
Listeria monocytogenes Absent in 25 g Cubic volume m³ 0,026
Palletizzation
N° of cases per pallet n. 50
Product identification
EAN code 8013728080065
Product code 90290000610002
Page 81 of 85
Grated Cheese 1 Kg Can
Product derived from mix of selected hard cheeses, Grana Padano and Parmigiano Reggiano. As
soon as they reach their proper seasoning, the cheese wheels are immediately grated in order to
preserve freshness and aroma. Fresh grated cheese is immediately packed in protective atmosphere,
with no drying processing and no additives.
Ingredients hard cheeses (milk, sodium chloride, rennet), Grana Padano (milk, sodium chloride, rennet,
preserver Lisozime (natural protein of the egg)), Parmigiano Reggiano ( milk, sodium chloride,
rennet ), antibinder E460.
Storage Conditions From + 2 °C to + 8 °C
Shelf life 270 days from packing date
Suitability of Product The product may be consumed by all categories of consumers including children and the elderly
but excluding all those who are allergic to milk, eggs and products thereof.
Nutritional Values Palletizzation Moisture % 25÷40 Product Dimensions
Fat on dry matter % Min. 35 Average Net Weight Kg 1
Sodium Chloride % 1,5 – 2,5 Can dimensions 155 x 152 mm
Primary packaging
Micro-biological Characteristics Metal Can
Staphylococcus aureus < 100 cfu/g Secondary Packaging
E. coli < 100 cfu/g N° of pieces per outer case n. 6
Salmonella spp Absent in 25 g Outer case dimensions 483 x 313 x 150 mm
Listeria monocytogenes Absent in 25 g Cubic volume m³ 0,023
Palletizzation
N° of cases per layer 5
N° of cases per pallet 60
Product identification
Product code 90330000610019
EAN code 8013728040007
Page 82 of 85
De-hydrated Grated Cheese 250 g Shaker
Grated and de-hydrated mixture of hard cow’s milk cheese.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from egg).
Storage Conditions Keep in a fresh and dry place.
Shelf life 180 days from packing date
Allergens Milk, eggs and products thereof.
Nutritional values Palletizzazion
Fat % 31,00 Product dimensions
Protein % 51,00 Average net weight g 250
Carbohyrates % 0
Kcal/100 g 460
KJ/100 g 1925 Primary Packaging
Micro-biological characteristics PP shaker
E. coli < 500 ufc/g Secondary packaging
Enterobacteriaceae < 500 ufc/g N° of pieces per outer case n. 12
Staphylococcus aureus < 500 ufc/g Outer case dimensions 295 x 220 x 258 mm
Salmonella spp Assente in 25 g Cubic volume m³ 0,017
Listeria monocytogenes Assente in 25 g Composizione pallet
SR Clostridia < 100 ufc/g Number of cases per layer n. 8
Yeasts < 10.000 ufc/g Number of cases per pallet n. 136
Mould < 10.000 ufc/g
Product identification
Chemical Requirements (average values) Product code 90290000602519
Moisture % 8 EAN code 8023951402503
Fat on dry matter % 34 2
Sodium Chloride % 2,5 0,2
pH 5.0
Page 83 of 85
De-hydrated Grated Cheese 40 g bag
Grated and de-hydrated mixture of hard cow’s milk cheese.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from egg).
Storage Conditions Keep in a fresh and dry place.
Shelf life 180 days from packing date
Allergens Milk, eggs and products thereof.
Nutritional values Palletizzazion
Fat % 31,00 Product dimensions
Protein % 51,00 Average net weight g 40
Carbohyrates % 0
Kcal/100 g 460
KJ/100 g 1925 Primary Packaging
Micro-biological characteristics Plastic bag
E. coli < 500 ufc/g Secondary packaging
Enterobacteriaceae < 500 ufc/g N° of pieces per outer case n. 25
Staphylococcus aureus < 500 ufc/g Outer case dimensions 260 x 105 x 133 mm
Salmonella spp Assente in 25 g Cubic volume m³ 0,004
Listeria monocytogenes Assente in 25 g Composizione pallet
SR Clostridia < 100 ufc/g Number of cases per layer n. 31
Yeasts < 10.000 ufc/g Number of cases per pallet n. 465
Mould < 10.000 ufc/g
Product identification
Chemical Requirements (average values) Product code 90290000600417
Moisture % 8 EAN code 8003550090509
Fat on dry matter % 34 2
Sodium Chloride % 2,5 0,2
pH 5.0
Page 84 of 85
Nutritional values Palletizzazion
Fat % 31,00 Product dimensions
Protein % 51,00 Average net weight g 80
Carbohyrates % 0
Kcal/100 g 460
KJ/100 g 1925 Primary Packaging
Micro-biological characteristics PP shaker
E. coli < 500 ufc/g Secondary packaging
Enterobacteriaceae < 500 ufc/g N° of pieces per outer case n. 10
Staphylococcus aureus < 500 ufc/g Outer case dimensions 260 x 105 x 133 mm
Salmonella spp Assente in 25 g Cubic volume m³ 0,004
Listeria monocytogenes Assente in 25 g Composizione pallet
SR Clostridia < 100 ufc/g Number of cases per layer n. 31
Yeasts < 10.000 ufc/g Number of cases per pallet n. 465
Mould < 10.000 ufc/g
Product identification
Chemical Requirements (average values) Product code 90290000600820
Moisture % 8 EAN code 8023951400806
Fat on dry matter % 34 2
Sodium Chloride % 2,5 0,2
pH 5.0
De-hydrated Grated Cheese 80g Shaker
Grated and de-hydrated mixture of hard cow’s milk cheese.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from egg).
Storage Conditions Keep in a fresh and dry place.
Shelf life 180 days from packing date
Allergens Milk, eggs and products thereof.
Page 85 of 85
De-hydrated Grated Cheese 100g
Grated and de-hydrated mixture of hard cow’s milk cheese.
Ingredients Cow’s milk, salt, rennet, lysozyme (protein from egg).
Storage Conditions Keep in a fresh and dry place.
Shelf life 180 days from packing date
Allergens Milk, eggs and products thereof.
Nutritional values Palletizzazion
Fat % 31,00 Product dimensions
Protein % 51,00 Average net weight g 100
Carbohyrates % 0 Diameter 9 cm
Kcal/100 g 460 Height 5 cm
KJ/100 g 1925 Primary Packaging
Micro-biological characteristics PP shaker
E. coli < 500 ufc/g Secondary packaging
Enterobacteriaceae < 500 ufc/g N° of pieces per outer case n. 30
Staphylococcus aureus < 500 ufc/g Outer case dimensions 278 x 263 x 183 mm
Salmonella spp Assente in 25 g Cubic volume m³ 0,013
Listeria monocytogenes Assente in 25 g Composizione pallet
SR Clostridia < 100 ufc/g Number of cases per layer n. 12
Yeasts < 10.000 ufc/g Number of cases per pallet n. 96
Mould < 10.000 ufc/g
Product identification
Chemical Requirements (average values) Product code 90290000601016
Moisture % 8 EAN code 8023951401001
Fat on dry matter % 34 2
Sodium Chloride % 2,5 0,2
pH 5.0