1．DEFINITION

Alimentary preparation elaborated with wheat Flour、water and starch.

Origin:China

2.INGREDIENTS LIST

Wheat Flour 64.3%  water 6.3%  starch 7.1%  Salt 2.3%

3.FINISHED PRODUCT CHARACTERISTICS

3.1 Characteristics

  Colour:White

  Smell and taste: Slightly sour taste, with a light wheat flavor.

  Texture: Viscoelastic fitness

 3.2 Physical and chemical characteristics

Moisture：55-75%

pH ：4.0-6.8

Cross section:4×4.5mm

Rate of broken noodles：1.0% max

Content of AL:＜10mg/kg

Total number of colonies(cfu/g) ≤1000

Number of coliform bacteria (cfu/g) ≤10

 3.3 Bacteriological characteristics   

Total plate count: 1000 cfu/g max

Coliforms : 10cfu/g max

 4 PACJAGING

  Primary packaging material: PE+PA

  Outer packing:Cardboard carton

5.PROCESSING PROCESS

Material reception - Material Mix - Vacuum Mixing - Compound Pressing - Aging Device - Continuous Rollers - Chop Noodles - Boil in Water - Wash & Dipping in Acid - PH Adjustment - Packaging - Weight & Metal Detecting – Sterilization – Cooling – Store – Inspction - Encase

6.Average nutritional characteristics for 100g of product

7.INSTRUCTIONS

Fired Noodles or Noodles with soup.

Fry one package of noodles with a teaspoon of oil. Flavour with soy sauce(or oyster sauce), sesame oil, pepper, etc., to taste. For additional flavor, add favourite meat and vegetables.

Add noodles to 500ml of boiling water . Cook for 2 minutes. Add soy sauce,bonito extract, mirin, sake(optional), salt to taste. Add your favourite meat and vegetables.

8.STORAGE CONDITIONS

Keep in a cool and dry place, avoid direct sunlight.

9. TRANSPORT AND EXPIRY DATE

Ambient temperature transport

Expiry date: 10 months after production date.

10.  PRINTING

On each cover box, designation of product + expiry date (DD.MM. YYYY)