A new typical Apulian recipe has arrived! The Panzerotto naturaly leavened dough, with tomato and mozzarella cheese. If you are hungry or craving for a quick snack, the Soavegel Panzerotto is just what you need.
How to prepare:
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INGREDIENTS
DOUGH 70%: wheat flour, water, potato flakes (potatoes, emulsifier: mono-and diglycerides of fatty acids, antioxidants: sodium metabisulphite, turmeric, natural paprika extract), sunflower seed oil, iodized salt 1,4% (salt, potassium iodate), yeast, malted wheat flour, emulsifier: E471.
FILLING 30%: mozzarella cheese 50% (15% of the total weight) (milk, salt, rennet, ferments, acidity regulator: citric acid), tomato pulp 47% (14% of the total weight), modified potato starch, iodized salt 0,9% (salt, potassium iodate), extra virgin olive oil 0,5%, oregano, black pepper.
The product should contains soy traces.
The product should be eaten after cooking. Allergic ingredients are marked in bold in the ingredient list (by the UE 1169/2011 regulation).
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Dichiarazione Nutrizionale
valori medi / Nutritional values average
|
x 100g |
% RI
(x 100g) |
x Pezzo/ x Piece
(= 125g) |
% RI
(x pezzo)/
(x piece) |
Energia / Energy Values |
kJ |
1053 |
|
1319 |
|
Kcal |
250 |
12% |
313 |
16% |
Grass/ Fats |
g |
6,1 |
9% |
7,7 |
11% |
di cui acidi grassi saturi /Saturated fatty acids |
g |
1,2 |
6% |
1,5 |
8% |
Carboidrati / Carbohydrate |
g |
40 |
15% |
50 |
19% |
di cui zuccheri / Sugar |
g |
8,0 |
9% |
10 |
11% |
fibre / Roughage |
g |
1,4 |
— |
1,8 |
— |
Proteine / Protein |
g |
7,9 |
16% |
9,9 |
20% |
Sale / Salt |
g |
1,3 |
22% |
1,6 |
27% |
RI= assunzioni di riferimento di un adulto medio (8400 kJ/2000 kcal)
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