New concept of noodle quality for long life noodles and frozen noodles

Long life and frozen noodles offer a new concept of noodle quality. These noodles present the original freshness and are kept under preserve condition. The addition of modified starch will help to maintain the eating quality and freshness of Long Life and frozen noodles even after a prolong storage. Furthermore, these modified starches make stabilization of frozen noodle texture against freeze-thaw effect or temperature fluctuation during storage and prevention of starch retrogradation in Long Life noodles possible.

Benefits of potato starch

Avebe Farinex™ range of modified potato starches provides all these important requirements. The recommended dosage level is 10-25% to wheat flour weight. Farinex™ ingredients have been developed to give a unique advantage to long life and frozen noodle quality in terms of stability, texture, flour usage and processing conditions. Summarized, the major benefits in the quality of long life and frozen noodles are:

Frozen noodles:

  • Stable to freeze-thaw during storage
  • Microwave stable
  • Improved noodle elasticity
  • Smooth mouth feel with slippery surface
  • Lighter color and shiny surface
  • Translucent appearance
  • Improved dough handling
  • Shorter boiling time

Long Life noodles:

  • Low retrogradation tendency – texture stability during storage
  • Enhanced hot water preparation
  • Improved noodle elasticity
  • Smooth mouth feel with slippery surface
  • Lighter color and shiny surface
  • Translucent appearance
  • Improved dough handling
  • Shorter boiling time
Innovation by nature
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