PRODUCT NAME
Pasta - Spaghetti.
DESCRIPTION
Spaghetti is a long, thin, cylindrical, solid pasta, made by extrusion of dough, of durum wheat flour with or without other flours such as farina.
INGREDIENT
ESSENTIAL INGREDIENTS - Durum wheat flour, with or without farina.
OTHER PERMITTED INGREDIENTS - Spaghetti shall contain other ingredients and other additives as permitted (Codex General Standard for Food Additives [GSFA] Database).
FOOD SAFETY PARAMETERS
The product is free from microorganisms in amounts which may represent a hazard to health and; is free from any substance originating from microorganisms in amounts which may represent a hazard to health.
CHEMICAL CRITERIA
| Quality parameters | MAXIMUM LIMITS |
| Ash (dry basis) | 1.0% |
| Protein (min) | 10% (w/w) |
| Moisture content (max) | 10.0 % |
| Acid insoluble ash | 0.05 % |
| Crude fibre | 0.45 % |
PHYSICAL CRITERIA
| Parameter | LIMITS |
| Odour or flavour | Spaghetti shall have no foreign odour; the flavour shall be characteristic of type of noodle. |
| Texture | The texture shall be elastic when cooked. |
| Foreign matter | The product shall be clean, sound, wholesome and free from any foreign material. |
| Storage | ≤25oC |
NUTRITION FACTS (Approximate values per 100 grams)
| NUTRIENTS | AMOUNT PER 100 g OF PRODUCT |
| Energy | 370 Kcal |
| Proteins | 13.0 g |
| Carbohydrates | 75.0 g |
| Fats | 2.0 g |
PACKAGING
| PARAMETER | LIMITS |
| Primary packaging | Cellophane, heat sealed or airtight inside cardboard pack or equivalent recyclable/biodegradable packaging that maintains the integrity, sanitary and organoleptic qualities of the product and withstands the rigor of transport and handling. |
| Secondary packaging | Corrugated paper box or packaging that protects integrity of the primary packages and withstands the rigor of transport and handling. |
| Primary packaging net weight | From 250g to 500g. |
| Warranty at delivery location | 4 Months. |
