High Quality Semi Dry Ramen Noodles

Product InformationNon-fried Instant NoodlesSemi-dry noodles. Wheat flour as the main raw material, through the pasta, cooking, calendering, cutting, cutting, packaging and other processes to produce wet noodles, the water content is generally 22% -26%. The main characteristics are, high water content, good taste, and shelf life is longer than fresh noodles.Semi-dry noodles: semi-dry noodles referred to as semi-dry noodles (called semi-raw noodles in Japan), the earliest origin in Japan, Japan has many years of production history, basically in our country is in the initial stage, is between the fresh noodles and noodles between a variety of water content is also between the fresh noodles and noodles, generally controlled in the 22 to 26%, so called semi-dry noodles. When it comes to noodles, the first thing that comes to mind should be hanging noodles, fresh noodles and instant noodles. But in recent years, with the pre-prepared dishes become the new favorite of young people, as well a…

Non-fried Instant Noodles Deep-fried Instant Noodles Laboratory Use Noodle Machine Boiled Udon Noodle Production Line Fresh Wet Semi-dry Noodle Production Line