|
Ricota, of Italian origin, is produced all over
the world under different namings. It is based on whey of milk,
which is rich in albumina and lactolobulina (milk protein) and
undergoing a process of heat and acidification. With low fat content
(nearly nothing) and high digestivity it is considered as a light
and dietetic product and represents an important part in the
culinary art.
Its flavor is mild (nearly tasteless), milky,
saltless and of dry consistence.
Useful as stuffing in the sweet and salty culinary. To compose
natural cheese paste or paste with savoured ingredients.
Many consumers use it pure, with salt on bread or biscuits. But
all its advantages salients really in the culinary art.
Nutritional Information
|
Portion of 30g |
|
|
Amount per portion |
% VD (*) |
|
Calories |
100Kcal |
4% |
|
Carbohydrates |
0g |
0% |
|
Proteins |
7g |
14% |
|
Total Fat |
11g |
14% |
|
Saturated Fat |
7g |
28% |
|
Trans Fat |
0 |
- |
|
Cholesterol |
40mg |
13% |
|
Dietary Fiber |
0g |
0% |
|
Calcium |
310mg |
40% |
|
Iron |
0g |
0% |
|
Sodium |
160mg |
7% |
|
(*) Daily amounts for a 2,500 calories diet |
Ingredients
Milk serum, sterilized and discreamed milk lacteal acid, potassium
sorbato and acetic acid.
Commercial Information
 |
|
Type |
Ricota |
|
EAN |
7896030510014 |
|
weight (g) |
500* |
|
Quant./Box (unit) |
peça |
|
Shef Life (days) |
30 |
|
Temp./Storage |
10ºC |
|
Unid./Sale |
Kg |
|
|
|
 |
|
Type |
Ricota
Cremosa |
|
Weight (g) |
200* |
|
Quant./Box (unit) |
12 |
|
Shef Life (days) |
30 |
|
Temp./Storage |
10ºC |
|
Unid./Sale |
BX |
|
* aproximate weights
 |
