Facts Sheet Version 08 - 01/06/2022
Page 1 of 2
Code
PASTA MASCARPONE 212426
SEMIFINISHED PRODUCT IN PASTE FOR ICE-CREAM
Product description
Yellowish paste, with typical taste.
Solubility at cold temperatures.
Brix: 68 ± 1 Bx
List of ingredients
Glucose syrup, water, Mascarpone cheese (pasteurized CREAM, acidifier: E330 citric acid), sugar, flavours, stabilizer (E 407 carrageenan).
May contain: SOYA, EGGS, ALMONDS, HAZELNUTS, WALNUTS, CASHEW NUTS, PISTACHIOS, PEANUT.
Packaging
Corrugated cardboard containing n. 2 cans from 3 kg ( 6 Kg total net).
Dose and use instructions
80 g per kg of mix.
Storage
The product, stored in the original sealed container, in a cool place (temperature not exceeding 25 ° C) and dry place, airy, will keep its original
features unchanged for at least 24 months since the production date. The "best before" term is printed on each package.
General requirements
This product complies with the laws in force in Italy and in EU in relation to the use it is meant for.
The present document refers to the productions carried out starting from the date of this version and could be modified in case of changes in the
recipe of the product or in the production process.
For further information or inquiries on this matter, please contact the sales staff.
Disaronno Ingredients S.p.A.
Via IV Novembre 12 – 36077 Altavilla Vicentina (VI)
[Link] 02619740240 Telefono: +39 0444 333600 Fax: +39 0444 370828
Fact Sheet Version 08 - 01/06/2022
Page 2 of 2
Code
PASTA MASCARPONE 212426
SEMIFINISHED PRODUCT IN PASTE FOR ICE-CREAM
Balancing facts (per 100 g of product) Nutritional labelling (per 100 g of product)
Total sugar:.................................................. g 43,7 Energy value:................................................. kJ - kcal 1222,0 - 288,7
Fat:............................................................... g 3,8 Total fat:..................................................................... g 3,8
Non-fat milk solids:....................................... g 0,7 - of which saturates g 2,6
Other solids:................................................. g 19,3 Carbohydrate:............................................................ g 63,1
Dry matter:....................................................g 67,5 - of which sugars g 43,9
Fibre:.......................................................................... g 0,1
Protein:....................................................................... g 0,4
Microbiological characteristics Salt:............................................................................ g 0,0
Total Plate Count:........................................... ufc/g < 10000 (sodium 5,86 mg)
Average values based on our best product expertise. A few differences between the
Enterobacteriaceae:....................................... ufc/g < 10 nutrition facts and the balancing facts concerning sugar, protein and fat depend on
the standards used to group some items (for example lactose, emulsifiers, etc.) into
Coliforms:....................................................... ufc/g < 10 different categories.
E. coli:............................................................. ufc/g < 10
Salmonella spp.:........................................ ufc/25 g absent
Yeasts and molds:.......................................... ufc/g < 500
Allergens
Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, No
kamut or their hybridised strains) and products thereof
Crustaceans and products thereof No
Eggs and products thereof CC
Fish and products thereof No
Peanuts and products thereof CC
Soybeans and products thereof CC
Milk and products thereof (including lactose) Yes
Nuts and products thereof* CC
Celery and products thereof No
Mustard and products thereof No
Sesame seeds and products thereof No
Sulphur dioxide and sulphites at concentrations
of more than 10 mg/kg or 10 mg/litre expressed as SO2 No
Lupin and products thereof No
Molluscs and products thereof No
* Nuts i.e. Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan
nut (Carya Illinoinensis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland
nut (Macadamia ternifolia) and products thereof
Yes: the allergen is present in the ingredients used for the preparation of the product.
No: the allergen is not present in the ingredients used for the preparation of the product and there do not result contributions of same due to processing
technologies.
CC: the allergen is not present in the ingredients used for the preparation of the product, but could be present due to processing technologies (es.: sharing of
equipments or premises where ingredients containing the allergen are processed).
This sheet has been drawn up according to what requested by the European Regulation 1169/2011 and following changes and integrations,
with an extension related to the notice of possible cross-contaminations. The information related to cross contaminations are the best we can
issue based on our knowledge and on the information received by our suppliers, but they are to be regarded as spread purely as an indication
and without any assumption of responsibility for any of their uses.
The present document is related to the productions carried out starting from the date of this version and could be modified in case of changes in
the recipe of the product or in the production process.
No direct notice to the customer is provided for in case of revision and therefore it's exclusive task of the user to check possible updating. For
further information or inquiries on this matter, please contact the sales staff.
Environmental labeling: for information on waste collection, please visit the company website at the following link
[Link]
Disaronno Ingredients S.p.A.
Via IV Novembre 12 – 36077 Altavilla Vicentina (VI)
[Link] 02619740240 Telefono: +39 0444 333600 Fax: +39 0444 370828
