Rice & Noodle processing
Various quality improvers for rice and noodle products
Improve noodle texture, smooth and crisp.
Long-lasting fluffy state after whipping, no collapse and extended shelf life of baked products.
Sodium potassium polyphosphate
Variety of rice & noodles gluten enhancer
Increase the flour grade, increase the gluten of the flour thus forming a mesh structure and improving elasticity.
Reduce or not use colloid to avoid soup mixing during cooking.