Italian law permits the preparation of fresh pasta in accordance with requirements for dry, except for moisture and acidity, which should not exceed 7 degrees.
The fresh pasta, put up for sale in bulk, must be maintained from production to sale, at or below 4 ° C with a tolerance of 3 ° C during transport and in other cases 2 ° C ; during transport from the place of manufacture to the point of sale must be packed in, not to the final consumer, giving adequate protection against external and bear the words "fresh pasta to be sold in bulk." consumption of the product must be made within five days from date of manufacture.
The fresh pasta, offered for sale pre-packaged, must meet the following requirements:
1. have a moisture content of not less than 24 per cent;
2. have free water activity (Aw) of not less than 0.92 nor more than 0.97;
3. have been subjected to heat treatment at least equivalent to pasteurization;
4. be preserved, from production to sale, at or below 4 ° C, with a tolerance of 2 ° C.
To facilitate transport and storage, may lengthen the preparation of fresh pasta stabilized, ie pasta having a moisture content of not less than 20 percent of free water activity (Aw) greater than 0.92 and which have undergone heat treatment and manufacturing technologies that enable the transportation and storage at room temperature.
In recent years, moreover, the food brought in various formats cooked pasta, topped with traditional recipes and then frozen, as such, subject to the laws even freezing. It was proposed, but not always pre-cooked frozen, even in sealed packages used shortly.
0 comments:
Post a Comment