SURGITAL fresh pasta: cooking a tasty business Main issues for your choice:1. Fast + easy preparation2. Amazing after-cooking yield3. Favorable ratio quality/price4. Low investment per portion5. High return per portion6. No cost for skilled hand-work7. No waste
Quality features a short comparison Fresh Frozen Pasta How it is prepared: Dry/fresh Industrial• 5 to 8 fresh eggs per Kg products How it is prepared: • 4 eggs per kg; often it’s just the egg• Italian and Canadian durum wheat white added with some food coloring semolina more taste + great cooking • Durum wheat semolina: origin is often from non-selected regions, bearing a reduced cooking yield and limited• Only natural products: no additives, no organoleptic characteristics conservatives, no bulking agents • OGM and conservatives: following many regulations throughout the world sometimes is very difficult to A FEW GENUINE INGREDIENTS understand real content of food… FOR THE HIGHEST QUALITY
Fresh Frozen Pasta Facts and potential:1. Pasta is immediately deep frozen at –18°C / –1°F: this process is apt to maintain all organoleptic characteristics unaltered and it allows an almost complete conservation of vitamins until the end of the “use by” date (vitamins presence is higher than in foods that have been conserved at room temperature for just a few days).2. Pasta is never in contact with any gas, chemical agent nor preservatives rather only with natural cold.3. Applying the cold chain in every step, fresh pasta can be conserved for up to 18 months preserving naturally all nutritional values of its ingredients until the last day.
Fresh Frozen PastaFrom the web (I.e. Wikipedia and other free sources)Deep-freezing brings some further advantages, among which we can cite the following:1. Quick process Tiny crystallisation of water = AVOID BREAKING AND DEHYDRATATION OF PASTA2. I.Q.F. (Individually quick freezing) Control of food cost = NO WASTE, EXTENDED CONSERVATION, FULL NUTRITIONAL VALUE3. Hand-made feature of preparation No preservatives, No colorings, No gasses or chemical agents = GENUINITY AND FRESHNESS
Facts: Cooking Yield Our preferred pasta…• Thanks to durum wheat semolina, fresh pasta from Surgital can guarantee a yield of about 30%-90%• This means: 100 g of frozen pasta can become 190 g of cooked pasta• Briefly: Average Yield 60% Average daily pasta consumption 3 kg Average price / kg 6€ Considering 250 working days in a year, cost optimization brings in 2.700,- € cash every year!
Facts: Daily Saving Surgital Other pasta• Avoid every possible waste • 6% average daily waste: every 5 kg thanks to I.Q.F. (Individually of pasta, about 300 gr are not used Quick Frozen) that allows to use • 300gr x 250 working days / year = 75 the exact quantity you need! kg of pasta wasted a year • Considering an average price of 6 € / kg you spend about 450 € / year
Other types of pasta / 1 Pasta in MAP (Modified Atmosphere Packaging) Limits:• MAP (modified atmosphere packaging) is a technique used to avoid bacteria proliferation injecting Carbon Dioxide (E290), Argon (E938), Helium (E939), Nitrogen (E941), Nitrous Oxide (E942) in the place of Oxygen.• MAP guarantees that a refrigerated product like pasta be conserved for 90 days.• According to EU Regulation 95/02/CE “gas used for food packaging through M.A.P. process in order to extend shelf life, are to be considered chemicals additives”.• MAP involves accordingly relevant costs for needed technology. Beware: When used in relevant doses, carbon dioxide can transfer rancid smell and disagreeable taste to food. Furthermore high assumption of CO2 can cause decrement in performance or in normal physical activity. Beware: Once opened the sealed container all benefits of MAP are definitively lost. Beware: If the cold chain is not perfectly respected, MAP brings a high risk of germs proliferation.
Other types of pasta / 2 Dry pasta Limits:• Industrial drying temperatures are very high (roughly 80°C). Pasta gets roasted It becomes repellent to sauces and garnishing. Moreover it is also very fragile during cooking and carries a diluted taste.• Normal drying temperature is about 20°C: using higher temperatures brings a loss of organoleptic characteristics of the ingredients• A possible high yield during cooking is rather due to the fact that dehydrated pasta can absorb up to 125% of water. Indeed, even if looking full, the portion of pasta is definitely poor in taste…
Your main Surgital advantages:• Wide range assortment – Over 200 different types of pasta varieties• Cost control – I.Q.F. allows you to use the exact quantity of pasta and sauces needed avoiding any possible waste• Hand-made quality – Peculiar care from Surgital’s Chefs and packing workforce• Easy, quick preparation – Reduced time of preparation even with limited skill• Top fillings – Selected products that make up to 70% of the single piece• Only natural ingredients – Cold is the only preserver, everything is natural: no coloring, no artificial elements, no contact with alien components• Perfect result – Pasta bears a perfect yield and cooking for a 5- star presentation! Enjoy your Surgital pasta