Better Noodles With Mianjia™
With Mianjia™, Asian noodles can be produced with better texture, enhanced color, improved consistency, better processability and an extended shelf life.
Additionally, zome of modified starch in some noodle formulations can be replaced with a small amount of Mianjia™, which will reduce overall costs.
Mianjia™ can be further customized based on desired performance characteristics for specific manufacturing targets.
Function, Performance & Benefits:
- Controls dough pH
- Improves dough handling & processability
- Reduces cooking loss
- Extends shelf life
- Increases water absorption (cooking yield)
- Improves mouth feel & texture
- Improved texture
Noodle Salts
Product Name |
Code |
Description |
|---|---|---|
Mianjia™ Wet Noodle Blend |
T06-212 | Hokkien and Yellow Alkaline Noodles - improved machinability, controls dough pH in order to produce desired yellow colour |
Mianjia™ KANSUI #3 |
D03-022 | Instant Noodles, Alkaline Noodles - Improves noodle colour, influences noodle firmness |
Mianjia™ KANSUI #4 |
D04-065 | White Salted Noodles, Udon Noodles- reduces cooking time, increases water absorption and keeps noodles soft |
Mianjia™ KF4 |
D96-042 | White Salted Noodles, Udon Noodles –Improves texture of cooked noodles, reduces cooking time |
Mianjia™ KANSUI S8 |
T12-244 | Instant Noodles, Alkaline Noodles - Helps with colour preservation and brightness enhancement, improves mouth feel and texture |
Mianjia™ 100 |
T14-142 | Instant Noodles, Alkaline Noodles – Controls dough pH, produces desired yellow colour, modifies flour pasting properties that positively impact on noodle texture |
Mianjia™ 110 (Low Na version of Mianjia™ 100 |
T14-143 | Korean style Instant Noodles – Better machinability, improved mouthfeel |
Mianjia™ 200 |
T14-144 | Instant Noodles - better machinability, improved mouthfeel |
Mianjia™ 300 |
T14-145 | Instant Noodles, Alkaline Noodles - controls dough pH to produce desired yellow colour |
Mianjia™ 310 (Low Na version of Mianjia™ 300) |
T14-146 | Instant Noodles, Chow Mein, Egg Noodles - Aids colour preservation and brightness |
Mianjia™ 400 |
T14-147 | Udon Noodles, White Salted Noodles - better processing of noodles, reduced stickiness |
Mianjia™ 500 |
T14-148 | Udon Noodles, White Salted Noodles - better homogeneity and plasticity of noodle dough, improved mouthfeel |
Mianjia™ Complete Noodle Premix |
T17-113 | Complete solution for instant noodles, improves processing characteristics, colour, texture, mouthfeel, firmness of cooked noodles |