L. Certifications The certificate of competence for C.E.P.P.M., C.E.J.P.S., P.O.S.L.P.M., P.O.S.L.P.R.I.S. is issued to the recipient that carries out the tasks assigned during the work in an approved quality system. The certificate is valid for a maximum of three years. The certificate is to be verified by the National C.E.P.P.M. and C.E.J.P.S. Committees. In addition, each C.E.P.P.M. certifies his own work and also checks all the work that has been delegated by a C.E.J.P.S. official. C.E.P.P.M
Certification Department, National Technical University, Via Piazza D, 33, 00189 Maggie (Brescia), Italy. Tel
Fax
EMAIL: C.E.P.P.M. (N.I.U. CERTIFICATION DEPARTMENTAL)
T: +39.524.52.86.88
E: Cert. Enquiry (Italian)
R.N. National, s.a. o.a.
Bond. 33, 00189 Maggie, Italy.
CERTIFICATION OF WORK
The certificate of competence for P.O.S.L.P.M., P.O.S.L.P.R.I.S. and the P.O.S.L.P.M. certificate are valid for a maximum of five years from the date of issue. P.O.S.L.P.M.
Certification Department.
National Technical University, Via Piazza D, 33, 00189 Maggie, Italy. Tel
Fax
EMAIL: C.E.P.P.M. (Italy)
T: 617.744.2081
E: Cert. Enquiry
R.N.
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Machines for making pasta by extrusion INSTRUCTIONS FOR USE MACHINE MODEL D. 55 DV TYPE N La Parmigiana S.r. l* Macchine e impianti per pasta - Pasta producing machines and plants 43036 FIDENZA PARMA ITALY - Via La Bionda 33 Tel* 39. 524. 52. 86. 88 - 52. 90. 04 - Fax 39. 524. 52. 44. 65 www. laparmigiana*com E-Mail laparmigiana laparmigiana*com Second Edition November 1997 S*r. l* Fidenza ITALY CERTIFICATION LA PARMIGIANA S*r. l* Via La Bionda 33 43036 Fidenza PR as. In person Mrs. Dina...
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What is la parmigiana d55?
La parmigiana d55 is a specific model of cooking appliance known as a pizza oven. It is commonly used in pizzerias and allows for the efficient and consistent baking of pizzas. The "d55" in the name could refer to the dimensions or specifications of the oven model.
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La Parmigiana D55 is a form used for the application of Parmigiano-Reggiano cheese production. To fill it out, follow these steps:
1. Start by entering the relevant information at the top of the form, such as the date, the name of the cheese producer, and the identification number of the production facility.
2. Fill in the details of each individual batch or wheel of Parmigiano-Reggiano cheese that you are producing. This typically includes the batch number, date of production, number of wheels produced, and the weight of each wheel.
3. Provide information about the milk used for production. Indicate if it was raw or pasteurized, the quantity of milk used, and the name of the milk supplier.
4. Record the specific details of the cheese curing process. This may include the duration of each stage, such as brining, drying, and aging, as well as any additional treatments or processes applied.
5. Note any deviations from the standard production procedure or additional observations relevant to the specific batch or batch range.
6. Include the signatures and stamps of the responsible personnel, indicating their approval and verifying the accuracy of the information provided.
It is essential to complete the form accurately and legibly, as it serves as a record of the production process and helps maintain the quality and authenticity of Parmigiano-Reggiano cheese.
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La Parmigiana D55 is a type of Italian luxury yacht that was built by the CRN shipyard. The purpose of La Parmigiana D55 is to provide a luxurious and comfortable experience for its passengers. It is designed for cruising and entertaining guests, offering amenities and features such as spacious living areas, fine dining spaces, and high-end accommodations. The yacht caters to individuals or groups who desire a luxury getaway on the water, whether for leisure, socializing, or business purposes.
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