The instant noodles in COFCO Grains Dojo originated from the high-quality raw materials and unique production technology produced by COFCO. Flour is finely ground and kneaded by ten ancient methods, which enhances the toughness and elasticity of flour cakes; Hot air drying and non-frying technology are adopted to fully retain the protein and carbohydrates in the flour cake; The main ingredients are supplied by COFCO high-quality producing areas; Adopt family-style slow stew technology to fully release the original flavor of ingredients and let consumers taste exquisite and delicious beyond the traditional taste.
Product selling point:
0 Add preservatives, 0 Add artificial colors.
According to the eating habits of different groups of people, COFCO Institute of Nutrition and Health scientifically matched five-grain flour cakes and coarse grains to balance nutrition and restore the true colors of five grains.
Five-grain flour series cakes adopt non-fried "hot air drying" technology to retain five-grain nutrition, solve the problem of poor taste of five-grain flour and ensure rich taste.
Five-grain flour series, refined five-grain flour cakes, including pea flour, purple potato flour, acorn flour, flaxseed flour, millet flour, naked oats flour, buckwheat flour, corn flour and mung bean flour.
Product taste:
Purple potato noodles: Purple potato noodles are selected from whole grains. Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. Its anthocyanins can delay aging, supplement nutrition and promote human metabolism.
Pea noodles: Choose the best small peas, which are rich in protein, dietary fiber, vitamin B group, lysine and so on.
Millet flour: Millet is a traditional nourishing food. Millet is rich in vitamin B 1, carotene and minerals.
Naked oats noodles: Naked oats are rich in dietary fiber and low in calories, which helps to control calorie intake.
Buckwheat noodles: Buckwheat is rich in protein, B vitamins, minerals and plant cellulose, and contains balanced plant protein.