PRODUCT INFORMATION SHEET

 


Product Name: ORGANIC WHOLE WHEAT SPIRALS  WITH FLAX SEED                                Revised  3/25/15      


Product UPC #: 0-71518-00053-0


Shelf Life of Product: 2 ½ YEARS


Code Date Location on Package: TOP FLAP PRINTED IN BLACK


Ingredients: ORGANIC DURUM WHOLE WHEAT FLOUR, MILLED FLAX SEED



Certifications:

•Kosher-Orthodox Union Parve            

•USDA Organic Certified        

•Oregon Tilth Certified Organic            

•Non-GMO Verified


Health Information: 

•Low Fat

•No   Sodium

•600 mg. Omega 3 oil per serving

•No Saturated Fat

•High Fiber

•No Trans Fat

•Low in Sugar

•No Cholesterol

•Vegan


Allergen Information:

•Contains Wheat  

•Produced in a peanut/tree nut free environment.

•Produced on shared equipment. May contain traces of soy or eggs.


Storage recommendation:  

•Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.

•Prepared product should be consumed within 1 week of preparation.

•Let product cool completely before storing.


What to look for if the product is bad: 

•Dry product: lumps, clumping, infestation, and atypical odor.

•Prepared product: Mold or discoloration


Substitution ratios in recipes 

•N/A


Product uses (i.e. as an ingredient, cooked, raw) 

•This product should only be consumed cooked


Nutritional Benefits:  

•Insoluble Fiber 5 grams

•Soluble Fiber 1 gram

•Omega 3 oils 500 mg per serving


Product Specific Questions:


Product of the USA:


What is al dente? 

It is an Italian word that translates “to the tooth”. It means it is cooked on the outside and yet firm on the inside.



How do I tell if it is al dente?

Bite a piece of pasta in your back teeth. When it not longer sticks to the teeth, it is al dente.

 

What is the difference between whole grain pasta and regular semolina pasta?

All wheat pasta comes from Durum wheat. Whole wheat pasta uses the entire wheat kernel. Semolina pasta has been stripped of its wheat bran and germ layers, leaving only the starchy endosperm. There is very little fiber remaining in semolina pasta.


 

How is Durum flour different?

Durum flour has much higher protein content than baking flour, which allows it to be formed into many different shapes. There a literally hundred of types of shapes of pasta. Durum flour is often used in Italian recipes for breads and cookies.

 

 

Are the benefits of flax lost in the cooking process?

No



How much golden milled flax seed is in the pasta?

3%