Charateristics of non-fried buckwheat flour production line

Buckwheat has high nutritional value and is rich in protein, starch, fat, minerals and vitamins. Buckwheat contains more vitamins, especially vitamin P, vitamin B and vitamin E, which are significantly higher than other crops. Vitamin P can enhance blood vessel elasticity, maintain microvascular circulation, protect blood vessels, and has significant effects in reducing cholesterol, preventing cardio-cerebrovascular diseases and hyperlipidemia. The equipment of Dongfang Naomu non-fried instant noodles production line has solved the problem of broken strips in processing. The product has high content of buckwheat flour, good taste of noodles, buckwheat flour is coarse grain, and low calorie is helpful for weight loss.

Our equipment adopts the unique heat flow technology of high temperature and high wind pressure to simulate the rapid circulation of hot air and internal rapid circulation. The non-fried instant noodles produced by our company have good rehydration property, can be soaked and boiled, and the shape of the noodles and the thickness of the noodles can be made according to the needs of customers. The taste is greatly different from that of the traditional non-fried instant noodles, and also more in line with people's demand for healthy and fast food.