Description

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 *0 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: ≤*5.0%

2.Starch: ≥*0.0%  

3.Salt: ≤2.0

4.Resistance to cook time:   ≥*0.0min

5. Boiled the ratio of broken noodle:≤*0.0

6.SO2 (mg/kg) ≤**0 

7. Dissolved water amount of dry matter: ≤*0.0

8.Ash: ≤0.8

9.Hg: ≤0.*2

*0.As (ppm)    ≤0.*0

*1.Pb (ppm)    ≤1.0