PASTA FACTORY LA PASTA DI PAPA'


Corso Principe Oddone, 46B - 10152 Torino (TO) - Italy


Tel. 011 056 47 76

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WHY DO WE DEEP FREEZE?



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The idea was conceived by entrepreneur Angelo Losito, already chef of the restaurant the the Osto del Borgh Vej, which has created a laboratory unique of its kind, setting up a space of over two hundred square meters, dedicated to the production of a rich variety of frozen pasta.


The Deep freezing is presented as the most effective method of preservation. The system - not to be confused with the freezing, that does not stop the deterioration of the quality of the product - allows the food to reach in a short time the temperature of -18 °C; the rapidity of cooling determines the formation of micro-crystals of water that will not damage the biological structure of the food.

The qualities of the nutritional and organoleptic, the structure and taste of the food remain unaltered compared to the original product, ensuring ease of storage and immediate use to the consumer.

The natural method for the preservation of food;

Variety nutrition throughout the year;
Culture of healthy eating;

Tastes and flavors of the untouched;
The reduction of waste;
Stocks always ready.

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Here the technical aspects. Remember that for a product to be called “deep freeze” must be able to guarantee the respect of some specific rules. A special legislation, in fact, discipline in the sector of frozen foods (D. L. 27 January 1992, no. 110, the implementation of the council directive 89/108/EEC) provides that they must be “healthy, in good conditions of hygiene, adequate quality of merchandise and must have the required state of freshness”. Only the products of absolute freshness and can be transformed into frozen, in respect of a series of specific rules to the protection of the consumer.

It is also useful to remember that “the temperature of quick-frozen foods must be maintained at all points of the product, to a value equal to or less than – 18°C”; this is the real guarantee for the consumer about the quality of the frozen products.


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Another aspect that brings out clearly the superiority of the frozen on frozen is the packaging:

“Gli alimenti surgelati destinati al consumatore devono essere venduti in confezioni originali chiuse dal fabbricante, con materiale idoneo a proteggere il prodotto dalle contaminazioni microbiche o di altro genere”

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