High Quality for Beef Flavor spicy sour glass noodle - White Glass Noodle – Ruisheng

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High Quality for Beef Flavor spicy sour glass noodle - White Glass Noodle – Ruisheng Detail:

PRODUCT NAME & PICTURES:

White Glass Noodle / Vermicelli

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PRODUCT DESCRIPTION:

Corn , Potato and Pea Starch Vermicelli, is a traditional specialty , vermicelli is not bad after cooking for a long time. It is fragrant and delicious, and has various ways of eating. It is a kind of food material made by using Corn, Potatoes and Pea Starch as raw materials. It’s Rich in dietary fiber, rich in potassium.

Vermicelli is a very easy-going food. It can be matched with many foods and can be cooked in a variety of ways to make a variety of dishes with cold and hot meat and vegetables, fried and steamed.

Zhengwen Brand White Glass Noodle / Vermicelli, which made of Corn , Potato and Pea Starch ingredients. Strictly Conforms to HACCP Management and Control System.  It’s a Green, Healthy, Convenient and Instant Fashion Food Suitable for people.

NUTRITION VALUE:

⒈.The vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals;

⒉.The vermicelli has good flavor, it can absorb the flavor of various delicious soups, and the vermicelli itself is soft and smooth, making it more refreshing and pleasant. The real green vermicelli has most of the health functions of Corn, Potatoes and Pea.

APPLICATION:

It is also a ingredient that Chinese people cook when eating Hot Pot both at home and restaurants, Spicy, Fresh, Fragrant, Sour and Oil But Not Greasy.  It’s a Natural Green & Covenientce Food and can also be prepared separately for easy carrying, you can enjoy the delicous food anywhere where you like.

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PHYSICAL & CHEMICAL, MICROBIOLOGICAL ASSAY:

Moisture ≦14.0%
Total Plate Count, CFU/g n=5,c=2,m=104,M=105
Coli forms , CFU/g  n=5,c=2,m=10,M=102
Salmonella  25/g Negative
Staphylococcus aureus, CFU/g Negative
Arsenic(in AS),mg/kg Negative
(The limit of quantitation:0.040mg/kg)

PACKAGING & LOADING:

1KG per Bag, 20 Bags per Carton

Container Loading: 3.5 MT/20GP FCL, 2.5 CBM; 7 MT/40GP FCL, 5CBM

LABELING:

Package label includes: Product Name, Product code, Batch/Lot No., Gross Weight, Net Weight, Prod Date, Expiry Date, and Storage Conditions.

STORAGE CONDITION:

Should be Sealed and Stored on the pallet, away from the wall and ground, under Clean, Dry, Cool and Ventilated Conditions, Avoid High Temperature and Direct Sunlight.

SHELF LIFE:

36 Months from the production date under recommended storage conditions. Production Date: Marked on the Bottom of Cup.

CERTIFICATES

HACCP, HALAL,ISO14001: 2004, OHSAS 18001: 2007


Product detail pictures:

High Quality for Beef Flavor spicy sour glass noodle - White Glass Noodle – Ruisheng detail pictures

High Quality for Beef Flavor spicy sour glass noodle - White Glass Noodle – Ruisheng detail pictures

High Quality for Beef Flavor spicy sour glass noodle - White Glass Noodle – Ruisheng detail pictures


Related Product Guide:

"Sincerity, Innovation, Rigorousness, and Efficiency" could be the persistent conception of our enterprise to the long-term to produce together with clients for mutual reciprocity and mutual profit for High Quality for Beef Flavor spicy sour glass noodle - White Glass Noodle – Ruisheng, The product will supply to all over the world, such as: Montreal, Lithuania, Greece, What You Need Is What We Pursue.We are sure our products will bring you first class quality.And now sincerely hope to promote partner friendship with you from all over the world. Let's joint hands to cooperate with mutual benefits!
The quality of the products is very good, especially in the details, can be seen that the company work actively to satisfy customer's interest, a nice supplier.
5 Stars By Jenny from Burundi - 2018.06.19 10:42
The customer service staff's answer is very meticulous, the most important is that the product quality is very good, and packaged carefully, shipped quickly!
5 Stars By David Eagleson from Washington - 2017.06.19 13:51

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