Officina Productorum - Fabricatores Productorum Sinarum, Provisores

LSCJ-54-Frusta pernae gallinaceae

Ingredientia: Pullus: 75.4%, glycerolum: 12.5%, amylum frumenti: 7%, sorbitolum: 3.5%, involucrum: 1.1%, sal: 0.4%, sojae proteinum isolatum: 0.1%

Contentum nutrimentorum: Proteinum ≥30%, adipes ≥0.5%, fibra ≤3%, cinis ≤8%, humiditas ≤23%

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LSCJ-53-Pullus et carota in cubos secta

Ingredientia: Pullus: 71.3%, amylum: 10%, proteinum arachidis: 3%, daucus: 1.5%, proteinum pisorum: 1%

Additiva compositio: Glycerolum: 10%, sorbitolum: 3%, sal: 0.2%

Contentum nutrimentorum: Proteinum ≥23%, adipes ≥0.5%, fibra ≤2%, cinis ≤6%, humiditas ≤23%

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LSCJ-52-Frusta gallinacea et spinaciae

Ingredientia: Pullus: 71.3%, amylum: 10%, proteinum arachidis: 3%, spinachia: 1.5%, proteinum pisorum: 1%

Compositio additiva: glycerolum: 10%, sorbitolum: 3%, sal: 0.2%

Contentum nutrimentorum: Proteinum ≥23%, adipes ≥0.5%, fibra ≤2%, cinis ≤6%, humiditas ≤23%

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LSL-17-Agninae et piscium frusta

Ingredientia: Pisces 24.3%, pullus 24%, ovis 18%, amylum 18%, sojae interdum 2%, tritici interdum 2%, arachidis interdum 2%

Contenta nutrimentorum: Glycerolum 8%, sorbitolum 1.5%, sal 0.2%

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LSL-16-Sushi cum agno et asello

Ingredientia: Caro ovina: 50%, piscis: 15.4%, glycerinum: 12.6%, collagenum bovinum 10%, amylum: 4.7%, proteinum pisorum 4%, proteinum arachidis: 3.1%, sal: 0.2%

Contentum nutrimentorum: Proteinum ≥36%, adipes ≥0.5%, fibra ≤3%, cinis ≤8%, humiditas ≤23%

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LSL-15-Frusta agni tenuiora

Ingredientia: Caro ovina: 33.8%, anas: 33.7%, glycerinum: 15.4%, amylum frumenti: 9.3%, sorbitolum: 3.1%, proteinum arachidis: 2.8%, sojae proteinum isolatum: 1.6%, sal: 0.3%

Contentum nutrimentorum: Proteinum ≥25%, adipes ≥0.5%, fibra ≤3%, cinis ≤8%, humiditas ≤23%

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LSL-13-Annuli agni cocti ad craticulam

Ingredientia: Caro ovina: 49%, anas: 21%, glycerinum: 14.8%, amylum frumenti: 8.4%, proteinum arachidis: 3.4%, proteinum pisorum: 3.4%

Contentum nutrimentorum: Proteinum ≥37%, adipes ≥0.5%, fibra ≤3%, cinis ≤8%, humiditas ≤20%

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LSL-12-Frusta agnina assata

Ingredientia: Caro ovina: 49%, anas: 21%, glycerinum: 14.8%, amylum frumenti: 8.4%, proteinum arachidis: 3.4%, proteinum pisorum: 3.4%

Contentum nutrimentorum: Proteinum ≥37%, adipes ≥0.5%, fibra ≤3%, cinis ≤8%, humiditas ≤20%

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LSF-31-Bacilli lactis (casei et piscis)

Ingredientia: Pisces 40.2%, pullus 25%, corium bubulum 6%, amylum 12%, soja 3%, triticum 2%, arachis 2%

Additiva compositio: glycerolum 8%, sorbitolum 1.5%, sal 0.2%, essentia casei 0.1%

Contentum nutrimentorum: Proteinum ≥28%, adipes ≥0.5%, fibra ≤1%, cinis ≤6%, humiditas ≤23%

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LSF-30-Sectio piscium tenuior

Ingredientia: Pisces: 33.8%, pullus: 33.7%, glycerinum: 15.4%, amylum frumenti: 9.3%, sorbitolum: 3.1%, proteinum arachidis: 2.8%, sojae proteinum isolatum: 1.6%, sal: 0.3%

Contentum nutrimentorum: Proteinum ≥28%, adipes ≥0.5%, fibra ≤3%, cinis ≤8%, humiditas ≤23%

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LSF-29-Frusta piscium (scomber Hispanicus)

Ingredientia: Scomber Hispanicus: 100%

Contentum nutrimentorum: Proteinum ≥65%, adipes ≥1%, fibra ≤3%, cinis ≤8%, humiditas ≤16%

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LSF-28-Frusta Carnis (piscium)

Ingredientia: Pisces 39.4%, pisces 30%, amylum 8%, arachides 3%, pisum 3%

Additiva compositio: Glycerolum 12%, sorbitolum 4%, sal 0.3%, Chondroitini sulfas 0.2%, glucosamini hydrochloridum: 0.1%

Contentum nutrimentorum: Proteinum ≥30%, adipes ≥0.5%, fibra ≤2%, cinis ≤8%, humiditas ≤23%

inquisitio detalium