vermicelli

1.Potato vermicelli is a good source of protein and iron 2.especially to vegetarians 3.should be considered for inclusion in a

Potato vermicelli is a good source of protein and iron, especially to vegetarians, and should be considered for inclusion in a Gluten-Free diet. Gluten-Free products are much to delight of people who suffer from celiac disease, a serious inflammatory condition related to the ingestion of wheat.

Potato vermicelli is long, chewy noodles, which made from  potato starch. Before using, soak them in hot water for about 10 minutes, then add them along with some broth to stir-fry, soups, braised dishes, salads or used as a garnish. There are various delicious flavours when they soaked up different savory broth, and then become soft, slippery, springy and easier to cut.

the specifications:

1.Moisture: ≤15.0%

2.Starch: ≥80.0%

3.Salt: ≤2.0

4.Resistance to cook time:   ≥10.0min

5. Boiled the ratio of broken noodle:≤10.0

6.SO2 (mg/kg) ≤100

7. Dissolved water amount of dry matter: ≤10.0

8.Ash: ≤0.8

9.Hg: ≤0.02

10.As (ppm)    ≤0.50

11.Pb (ppm)    ≤1.0

vermicelli