sugar, dextrose, dehydrated glucose syrup, stabilizers: (E 410, E 464, E 412, E 415, E 407), emulsifiers: (E 471), strawberries, 10% sucrose
Presence due to cross contamination cannot be excluded
GLUTEN FREE
| Characteristic | Base | Strawberry |
|---|---|---|
| Total bacterial load | < 10.000 ufc/g | < 5 x 10^5 / g |
| Coliforms | < 10 ufc/g | 0 ufc/g |
| Enterobacteriaceae | < 10 ufc/g | 0 ufc/g |
| E. Coli | < 10 ufc/g | < 10 ufc/g |
| Yeasts and moulds | < 500 ufc/g | 0 ufc/g |
| Salmonella spp | absent ufc/25g | absent ufc/25 g |
| Characteristic | Value |
|---|---|
| Soluble solids (°Brix) | Min. 16 |
| pH | < 4 |
| Characteristic | Base, 100g | Strawberry, 100g |
|---|---|---|
| Energy value | 1671,90 kJ 393,70 kcal | 330 kJ 78 kcal |
| Fat | 0,7 g | 0,02 g |
| Of which saturated | 0,7 g | 0,0 g |
| Carbohydrates | 96,5 g | 18,84 g |
| Of which sugars | 90,4 g | 18,67 g |
| Fibers | 0,8 g | 0,03 g |
| Proteins | 0,1 g | 0,54 g |
| Salt | 0,0 g | 0,008 g |
| Sodium | 8,72 mg | 0,0 mg |
Strawberry puree is produced from fresh and/or frozen fruit and packed without the addition of colorings or preservatives.
Mu ice cream is produced every morning in our laboratory and is made only with fine and high quality products such as milk coming exclusively from the Piedmontese Alps’ dairies.
It is also called “American ice-cream“ and gives the palate a unique sensation of creaminess. It is lighter, softer and more delicious, very inviting for the consumer.
Elisa Sossai
Sede legale
Via Montello, 15 – Sernaglia della Battaglia (TV), ItaliaSede operativa
Viale Venezia, 75 – Lignano Sabbiadoro (UD), ItaliaC.C.I.A.A di Treviso
REA
TV-417198pec
sossai.elisa@legalmail.itP.I.
04998350260