Il vostro fornaio, la pasta stabilizzata di semola di grano duro, pasta in ATM, la calamarata, 400gr.
Did you know that the law provides specific requirements to be able to call pasta "stabilized"? Let us see together what this is and let us clarify this definition.
STABILIZED PASTA
Responsible for the deterioration of fresh food, are mold and pathogenic bacteria that, during their development, determine the alterations. Almost always you choose to store the product through the cold chain but...
We preferred to give a further service to our consumers by identifying technologies that would allow them to overcome the problem of storing in the refrigerator while ensuring the quality of fresh pasta. The stabilized paste therefore: has a moisture content of not less than 20 percent. the dough is "soft";has a free water activity (Aw) not exceeding 0.92, there is no free water needed by bacteria to develop and has an acidity such that prevents the development of pathogenic bacteria including botulinum;the pasta is safe;has been subjected to heat treatments and production technologies that allow transport and storage at room temperature while remaining, from the point of view of use,;A real fresh pasta. That said, we can therefore argue that stabilization is, from a practical point of view for the end user, that process that allows the product to be stored at room temperature guaranteeing the quality of the fresh product and the safety of a dried product.
Ingredients:
Durum wheat semolina, water.
