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

INSTRUCTIONS

Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup.

N. Weight

(kgs) /CTN

G.Weight

(kgs)/CTN