| 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. |
Packing:
| 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
