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Statistiche: Inviato da annamad — 28/11/2010, 17:01
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Statistiche: Inviato da ziaFania — 21/11/2010, 23:28
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Guarda cosa ho trovato:[url]3.3. Raw materials (for processed products only):
Compulsory ingredients: the ingredients used to prepare ‘Ricciarelli di Siena’ are (quantities for 1 kg of dough): sweet almonds: from 35 % to 50 %; caster sugar: from 35 % to 47 %; chickens’ egg white: from 6 % to 12 %; icing sugar: from 5 % to 8 %; raising agents (ammonium salts and/or sodium salts): as needed. The use of powdered or pasteurised egg white is permitted. Optional ingredients: bitter almonds: up to a maximum of 6 % of the total mixture, as a partial substitute for the sweet almonds; glucose syrup or invert sugar: up to a maximum of 10 % of the total mixture, as a partial substitute for the caster sugar; mixed flower honey: in addition to the other sweetening matters, up to a maximum of 7 % of the mixture; flavourings: vanilla pods or vanillin, essential oils of citrus fruit, almond flavouring, used separately or in combination, as needed; candied orange zest: up to a maximum of 5 % of the mixture; rice paper: used as a base for the product; sorbic acid: according to the legislation in force. No other ingredients, additives, colourings or preservatives.[/url] E` un testo estratto dal Giornale Ufficiale della Comunita` Europea a riguardo della composizione dei Ricciarelli per la tutela del prodotto. La cosa interessante qui e` che non venga menzionata la farina.
Questo e` il documento se ti interessa leggerlo nella sua integralita`:
Statistiche: Inviato da ziaFania — 21/11/2010, 18:22
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