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Chinese Wholesaler Health Noodle Kemen Soba Favor Noodle,noodles
Use high quality wheat high standard of teste .then Raw materials have to pass strict inspection can be used in the production
We select high-quality wheat production base at home and abroad,Such as high quality wheat producing area in Henan province of China, foreign high-quality wheat production in the United States, Canada, Australia and so on. We in the choice of wheat is to consider the various factors of wheat.
Using high quality raw material to produce is the first condition we do noodles, secondly we also USES foreign production technology on the production process. High temperature process. Such as the Kemen super classic original dried noodles 1,imported raw material : select premium wheat flour , when best material meet best craftwork 2,top-end quality : national patent technology , unique craftwork 3,Taste revolution : According to different tastes mix up the seasoning and accessory into noodle.
Ingredient: wheat,pure water ,salt,orphophalms konjac,Thickeners(401,415)
Shelf Life: 12 months
Product standard no.: Q/KMMY 0002S
Art.no.:KM008
NW:1000g
Packaging Details:1000gx 15bags
Nutrition information
Items per100g NRV% |
energy 1448KJ 17% protein 11.0g 18% fat 1.5g 3% carbohydrate 70.0g 23% sodium 1200g 60% |
Storage method:Store in dry and cool place Keep at room temperature and away from sunlight Close the lid tightly and keep refrigerated after use.
Nutrition information
Q1:Why choose us?
A:All the material is sourcing from the best planting base. Absolutely natural.
Q2: Can I visit your factory ?
A: We warmly welcome customers to visit us . Before you come here, please advice your schedule , so that we can arrange attentive service for you .
Q3: Can you help me make my own brand product ?
A: Sure . OEM brand can be accepted when your quantity reach to an appointed amount.
Q4: Can you change the specifications of your products ?
A: Yes , we can arrange desigh and production as your detailed requirement , including packaging and weight .
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