For Noodle Use

the storage period can be lengthened and the toughness can be enhanced, the noodles become more stable for cooking without muddy soup, the breakable noodles are obviously reduced, and the noodles taste smoothly and soft, and the degree of finish of the surface is improved evidently. 

Recommendation：KM8

Add a quantity of konjac Glucomannan which is 0.5%-1.0% the weight of the flour into the noodles, 

Add a certain amount of konjac Glucomannan to fine vermicelli , the products weakness such as breakable property and muddling property can be corrected, and the products can stand hard cooking and chewing with good mouth feeling, and the color of the product will always maintain unchanged. 

The adding ratio (on dried basis) of konjac Glucomannan for various powder materials are as following: 0.1%~0.5% for rice noodles and bean powder, 0.5%~1.0% for corn powder, potato powder and sweet potato powder.

Recommendation：KM8