Noodles are mainly made from wheat flour whilst yellow color formed by turmeric extract.
Ingredients of the seasoning sachets consist of dried vegetables, spices, and refined oil. Instant cup noodles contain other dried ingredients such as eggs, shrimp, chicken, pork, etc.
Packets, cups, bowls, and trays are made of materials which are safe for human health in accordance with Vietnamese and international regulations.
100% of ingredients are strictly inspected, tested and meet the quality standards before being put into production.
Input ingredients of the factory are the ingredients meet the standards under the test regulations of the company and State Management Authority.
The factory applies modern production technologies transferred from Japan.
All equipment of production line is made of stainless steel to ensure food safety and hygiene. The floor of the factory is Epoxy-coated, that is seamless, dust-free, glossy and clean for always.
Via an enclosed pipe system, wheat flour and mixture fluid are pumped into the mixer from the stainless steel container and mixed evenly by automatic equipment
After being mixed, the dough is transferred to the roller via the conveyor system. The noodle belt is pressed gradually by pairs of rough and fined rollers until it reaches the required elasticity and thickness according to the specification of each type of product.
The noodle belt is slitted into large, small, round, flat shapes with different sizes and the typical wavy-shape is formed by the slitter system.
The noodles are gelatinized and cooked in a sealed steam chamber. The source of heat is generated from a modern heating system combined with standard pressure setting and automatic adjustment.
Cutting and molding
Passing through the conveyor to the cutter and cutting board, the noodles are cut into certain length and drop down to the feeder and put into the mold to form the shape for the noodles. Depending on the types of product, noodles are formed in a square shape, round shape, or other shapes for cups, bowls, trays, etc.
After being steamed, the noodles are conveyed through a modern drying system to reduce the moisture of the noodles to the lowest level and to help preserving the product for five or six months.
There are two drying methods:
- 1. Hot air drying: for non-fried noodles
- 2. Oil-frying: for fried noodles
- • The oil is heated indirectly by steam (similar to cooking in bain-marie) before being put into sealed pans system
- • New oil is added continuously with an automatic system
- • Oxidation index of the oil is always controlled in accordance with TCVN (Vietnamese standards) and Codex to ensure that the oil is always fresh.
With the automatic cooling system utilizing fresh air from the natural environment which is filtered with modern devices, the temperature of noodles after being dried quickly becomes normal for packing.
Adding seasoning packets
After cooling, seasoning packets of different flavors will be added to the noodle block by an automatic system.
After adding sufficiently seasoning packets for each product, the noodle block is packed in films to make a finished noodle packet. The expiry date is printed on the package during the packing process.
Checking quality of product: Weight checking, detecting metal and abnormal objects
After packing, finished noodle packs shall go in turn through the detectors and weighing instrument to check for metal and abnormal object and standard weight. Unqualified packs will be removed from the line.
Finished products are packed in cases in accordance with the requirements of each product. The case will be printed with manufacture date, stored, and inspected by Quality Assurance Department before being distributed to the market.
Vehicles are checked to ensure the hygiene before being deployed.
Storage manuals are provided for agents and consumers (storage environment, stacking method) to ensure the product quality before use.