Filled puffing pastry Sample Clauses

Filled puffing pastry. 6.1.1. Meat (Bologna type sausage) filled puffing pastry Product name Meat filled puffing pastry Description The meat filled puff pastry is made of slice of bologna sausage installed in a piece of puff pastry. The system is baked. Legal Aspects Will be developed according with the existing EU legislation Portion A 50 g portion is envisaged Recipe and Ingredients 50% puffing pastry dough (25 g) 50% meat (bologna sausage) portion (25 g) Manufacturing data Applied process The slice of bologna sausage is installed in a disk of dough. The dough is folded and is closed before baking. Contact between the two dough pieces is obtained by moisturizing the contact zone and by pressing with a fork. Short description Process parameter The assembled food will be frozen in a blast air freezer for 30 min at -30°C. Storage will be done at -20°C The sample will be thawed for 20 minute in a fermentation cabinet at 25°C – 70% RH Baking will be done in a ventilated oven at 180°C for 15 minutes. Steam injection will occur at onset of baking. Special requirements Baking oven Physical and Chemicals Properties Moisture (%) pH Freezing point (oC) NA- will be different for filling and dough Melting point(oC) Density(kg/m3) Food composition and Nutritional data ( /100 grams) DE FR UK ES NL CH Reference values to be used in PLEASURE Energy (kcal) 405,5 357, 0 327 226,3 333,5 267 405.5 Energy (kJ) 1698,8 1481 ,5 1363 947,5 1391,5 1121,5 1698.8 Protein (g) 12,2 8,5 7,6 2,6 13,6 10,6 12.2 Fats (g) 33,6 26,8 22,3 14,8 19,9 13,9 33.6 from which saturated(g) 17,7 9,7 5,6 5,3 7,5 5 17.7 Cholesterol (mg) 83,5 37,5 48,5 20,5 97,7 100,2 83.5 Carbohydrates (g) 14,6 20,3 25,6 20,8 25 24,8 14.6 from which sugars(g) 0,3 0,4 0,7 5,3 16,1 15,9 0. from which fibers (g) 0,5 0,8 0 2,0 0,2 0,2 0.5 Sodium 855,5 604 590 170,8 886,5 511,0 855.5 Microbiological requirements Will be developed according to existing EU requirements Sensorial properties Will be defined later on in the project during the sensory panel analysis Allergens Cereal containing gluten YES Crustaceans NO Eggs NO Fish NO Peanuts NO Soybeans NO Milk or milk derivatives YES Nuts / Nut Oil or Nut Derivatives NO Celery NO Mustard NO Sesame Seeds NO Molluscs NO Lupin NO Packaging Storage conditions The sample will be frozen before baking. After baking the product will be eaten within the same day. Shelf life 6 months frozen 6 hours after baking The reference values to be used in PLEASEARE have been chosen considering the fact that the industry...
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