Pasta bolognese - 80g
Reference : VO-03-04
This Pasta Bolognese meal from Voyager is a meal of 80g and of 260gr after rehydratation. Therefore, it will be enjoyed by the youngest and by the greatest with a dessert to complete the energy intake.
30 in stock
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Shipped within 48 hours, if ordered before 2 p.m.
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Description
This freeze-dried pouch from Voyager allows when hiking or during other outdoor activities to have a warm meal ready in 5 minutes only by adding 180 ml of boiling water.
This Pasta Bolognese of 80 g for a calory intake of 360 g, are a source of proteins and slowly-digested sugars.
- This pouch may be burned in a camp fire
- Voyager, French brand of Falieres Nutrition
- To go with a dessert ti have a complete energy intake
Nutritionnal analysis
| Composiion | per 100g | per product |
|---|---|---|
| Energy value (Kcal) | 382 | 306 |
| Energy value (kJ) | 1613 | 1290 |
| Lipids (g) | 7.3 | 5.8 |
| Of which saturated fat (g) | 2.1 | 1.7 |
| Carbohydrates (g) | 56.3 | 45.1 |
| Of which sugars (g) | 10.9 | 8.7 |
| Proteins (g) | 20.8 | 16.6 |
| Salt (g) | 2.4 | 1.9 |
Ingredients
- Pre-cooked pasta 50% (durum wheat semolina), tomato (powder and flakes) 15%, beef 13%, starch, freeze-dried tome (milk, salt, lactic ferments, rennet), carrot 3,1%, sugar, egg yolk, onion, shallot, salt, pepper, aromatic plants 0,3%, sodium caseinate (milk), antioxidants : E306, E304.
- Beef meat from France.
Advice Store in a dry and temperate place
Shelf life (from manufacturing date) 4 years
Preparation time 5 minutes
Manufacturing method Mixture of freeze-dried and dehydrated ingredients
Weight excluding packaging (g) 80
Weight including packaging (g) 95
Volume of water to add (ml) 200
Rehydrated weight (g) 280
Number of serves 1
Allergens Gluten, Wheat, Milk, Egg. Made in a workshop that uses: soy, fish, celery, mustard, sulphites.
How to prepare Boiling water and beat briskly, wait a few minuts
Packaging Incinerable bag, zip, water line inside the bag
Manufacturing origin France
Manque de peps
3/5 William
Un peu fade, manque de peps.