Chinese Noodle Manufacture Wholesale Quick Cooking Halal Instant Ramen

Chinese Noodle Manufacture Wholesale Quick Cooking Halal Instant Ramen, Find details about China Ramen, Ramen Noodles from Chinese Noodle Manufacture Wholesale Quick Cooking Halal Instant Ramen

Basic Info.

Model NO.

Ramen

Feature

Gluten-Free, Low-Carb, Low-Fat, Low-Salt

Appearance

Typical White Color or Yellow Color

OEM

Yes

Primary Packaging Material

CPP + OPP

Outer Packing

Cardboard Carton

Expiry Date

2 Years After Production Date.

Keyword

Noodle

Shape

Ribbon

Cooking Time

3-5 Miuntes

Trademark

ALLY Or OEM

Transport Package

300g

Specification

40pcs/box

Origin

China

HS Code

1902303000

Model NO.

Ramen

Feature

Gluten-Free, Low-Carb, Low-Fat, Low-Salt

Appearance

Typical White Color or Yellow Color

OEM

Yes

Primary Packaging Material

CPP + OPP

Outer Packing

Cardboard Carton

Expiry Date

2 Years After Production Date.

Keyword

Noodle

Shape

Ribbon

Cooking Time

3-5 Miuntes

Trademark

ALLY Or OEM

Transport Package

300g

Specification

40pcs/box

Origin

China

HS Code

1902303000

Product Desciption

Chinese Noodle Manufacture wholesale Quick Cooking Halal instant Ramen

Our Advantages

1. A complete supply China and strong production capacity can ansure fast delivery.

2. Have QC team and perfect production management system to ensure the perfect quality of the products.

3. We are an OEM custonmized manufacturer that can provide you with one-stop services.

4.There are professional design team and purchasing team.

5.Choosing AY star, we will provide you with high quality pre sale and after sales servies.

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.