| Customization: | Available |
|---|---|
| Processing Type: | Refined |
| Color: | Yellow |
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| DEFINITION |
Alimentary preparation elaborated with pure wheat |
|
FINISHED PRODUCT CHARACTERISTICS |
3.1 Characteristics Colour: White/ light yellow Smell and taste: no special odour Texture: tenderness depends on cooking time 3.2 Physical and chemical characteristics Humidity: 13.5% max. Acidity: 4.0% max Rate of broken noodles: 5% max. Content of AL: <= 10 mmg/kg 3.3 Bacteriological characteristics Total plate count (30ºC): 100,000 cfu/g max E. Coli: 100 cfu/g max Coliforms : 100cfu/g max |
|
PROCESSING PROCESS |
Ingredients- Mixing - Noodle Sheet Coupling - Continuous Pressing- Rolling -Cutting - Drying - Measured Cutting- Weight Measuring -Wrapping - Carton Packing- Test -Storage |
|
STORAGE CONDITIONS |
Keep in a dry and temperate room |
| INGREDIENTS | Wheat flour 85%, water 13.5%, salt 1.5% |
|
INSTRUCTIONS |
Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup. |
| Specification | Carton Size(CM) |
N. Weight (kgs) /CTN |
G.Weight (kgs)/CTN |
| 300g*40bags | 40.5*22*19 | 12kgs | 12.58kgs |
1.Primary packaging material: CPP + OPP
2.Outer packing: Cardboard carton
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