Alimentary preparation elaborated with pure wheat
FINISHED PRODUCT 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
Ingredients- Mixing - Noodle Sheet Coupling - Continuous Pressing- Rolling -Cutting - Drying - Measured Cutting- Weight Measuring -Wrapping - Carton Packing- Test -Storage
Keep in a dry and temperate room
|INGREDIENTS||Wheat Flour 77%, Buckwheat Flour 10%, Water 12%, Salt 1%|
Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup.
1.Primary packaging material: CPP + OPP
2.Outer packing: Cardboard carton