Technical Reference
Sample Specifications
The plain products behind every program — noodle cuts and flour bases with the technical details your QA team asks for.
Plain noodle samples
Noodle cut sizes
All dried noodles are produced on automated 1000-type lines and named by Chinese cut numbers. Width and cooking time are the two parameters that define the eating experience — pick the cut, then pair it with a flour base below.
| Cut | Approx. Width | Profile | Cooking Time | Best For |
|---|---|---|---|---|
| 0# Dragon Beard | ≈ 1.0 mm | Fine round | 3–4 min | Clear soups, quick-serve bowls, angel-hair style dishes |
| 1.5# Fine | ≈ 1.5 mm | Round or square | 4–5 min | Light soup noodles, dandan style, portion packs |
| 2# Classic | ≈ 1.8 mm | Round | 5–6 min | Everyday soup noodles, spaghetti-style applications |
| 3# Medium | ≈ 2.5 mm | Round or flat | 6–7 min | Stir-fry and lo mein, mixed-sauce noodles |
| 6# Wide Flat | ≈ 6 mm | Flat ribbon | 7–9 min | Braised dishes, heavy sauces, fettuccine-style plates |
| 10# Knife-Cut | 10 mm | Wide, wavy edge | 8–10 min | Hearty northern-style dishes, signature wide noodles |
| Noodle Sheets | Custom | Thin sheet | 5–7 min | Hotpot, soup sheets, regional sheet-noodle dishes |
Common parameters
Dried noodle base data
- Moisture ≤ 14.5%
- Controlled low-temperature drying to Chinese dried noodle standards, for stable shelf life in transit.
- Shelf Life 12–24 Months
- Typical range depending on formula and packaging; confirmed per product on the COA.
- Salt Content — Adjustable
- Standard or reduced-sodium recipes tuned to your market's labelling requirements.
- Noodle Length — Customisable
- Standard stick length for retail packs, or cut to your specification for foodservice.
- Net Weights 150 g – 4 kg
- From portion packs to bulk foodservice cartons, with carton configurations to match.
- Batch Testing
- Every batch leaves with inspection records under ISO 22000 / HACCP control.
Flour bases
Wheat flour by series
Flour determines the bite. These are the base series our mills produce daily — typical values shown; exact figures are confirmed on the certificate of analysis with each order.
| Series | Protein (typical) | Wet Gluten | Moisture | Best For |
|---|---|---|---|---|
| Strong Gluten | ≥ 12.5% | ≥ 32% | ≤ 14.5% | Firm noodles, premium baking, high-gluten products |
| Wheat-Core | ≈ 13% | 30–33% | ≤ 14.5% | Premium noodles and dumpling wrappers |
| Snowflake | 11–12.5% | 28–32% | ≤ 14.5% | Steamed buns, baozi, everyday noodles |
| Special Refined | 10.5–12% | 26–30% | ≤ 14.5% | Flatbreads and pan-fried products |
| Dumpling | 12–13% | ≥ 30% | ≤ 14.5% | Translucent, elastic dumpling and wonton wrappers |
| Whole Wheat | 12–13.5% | — | ≤ 14.5% | High-fibre noodles and whole grain baking |
Values above are indicative, based on Chinese national standards (GB/T, LS/T) and our regular production. A full certificate of analysis accompanies every order, and samples are available for your own lab verification.
Need the full data sheet?
Request complete specifications and samples.
Tell us the cut, flour base and target market — we send the full spec sheet, COA format and physical samples for your QA team.