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Rest Assured To Make A Good Face

The product uses wheat flour with good gluten quality as the raw material, and the produced product is more powerful and chewy, with a smooth taste and no edible glue. It is a new generation of convenient, fast, safe, and healthy noodle food.

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Nutritional Fresh Cut Noodles
Nutritional Fresh Cut Noodles

The product uses wheat flour with good gluten quality as the raw material, and the produced product is more powerful and chewy, with a smooth taste and no edible glue. It is a new generation of convenient, fast, safe, and healthy noodle food.

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Low Fat Buckwheat Flour
Low Fat Buckwheat Flour

The product uses wheat flour with good gluten quality as the raw material, and the produced product is more powerful and chewy, with a smooth taste and no edible glue. It is a new generation of convenient, fast, safe, and healthy noodle food.

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Spicy Turkey Noodles
Spicy Turkey Noodles

The product uses wheat flour with good gluten quality as the raw material, and the produced product is more powerful and chewy, with a smooth taste and no edible glue. It is a new generation of convenient, fast, safe, and healthy noodle food.

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Selected Yaoxin · Healthy And Delicious

Yaoxin
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Convenient and Healthy Every Meal

Enjoy the Taste of Life

Full chain care, vitality, and good taste

Hebei Yaoxin Food Co., Ltd. is located on the south side of Weisan Road and the east side of Jingwu Road (Lianzi Town) in Xingtai High tech Industrial Development Zone, Hebei, covering an area of 35000 square meters. The company mainly produces semi dry noodles, instant noodles, dough skins and other products. It uses high-quality wheat core powder, without additives, and tastes delicious and nutritious. The company has advanced production equipment and testing instruments, and has achieved a fully automated production line for semi dry noodles. It is the first manufacturer in China to have this level of technology, and has independent intellectual property rights and patented technology.

Jindao Q Bullet

Boiled and not muddy soup

Smooth and refreshing taste

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Semi dry noodles

Hot Selling Products

Yaoxin
Yaoxin

Healthy And Delicious

Rye buckwheat noodles

Rye buckwheat noodles
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Healthy And Delicious

Carrot noodles

Carrot noodles
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Healthy And Delicious

Spinach noodles

Spinach noodles
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Healthy And Delicious

Turkey noodles

Turkey noodles
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Agent To Join　

OEM-JOIN

A noodle food supplier focused on integrating production and sales

The company undertakes OEM and provides customized product design, research and development, and other services to customers, while ensuring quality and delivery time. We are willing to share resources, create value together, and achieve a win-win future with you. We sincerely invite you to join us and become our esteemed partner. Please feel free to contact us. You can communicate with us through the following methods:
Tel:0319-6666568
Tel:13292133356

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News Updates · Focus On Hot Topics

Yaoxin
Yaoxin
How to produce fresh noodles

Apr 18,2023

How to produce fresh noodles

Although the production technology of fresh noodles was already in place more than a decade ago, the high production costs ultimately led to the high retail prices of this type of product in the market (compared to other noodle products), greatly limiting the development of this type of food. But with the further improvement of people's living standards and material needs, fresh noodles have begun to be accepted by consumers.

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Apr 18,2023

How to produce fresh noodles

Although the production technology of fresh noodles was already in place more than a decade ago, the high production costs ultimately led to the high retail prices of this type of product in the market (compared to other noodle products), greatly limiting the development of this type of food. But with the further improvement of people's living standards and material needs, fresh noodles have begun to be accepted by consumers.

Apr 18,2023

Why is the Common Sense of Flammable Noodles Misunderstood

Noodles were originally flammable, but common sense was vague, leading to a deviation in public awareness. Faced with this social reality, we not only need to take measures to popularize basic scientific knowledge, awaken society's correct understanding and rational response to daily food hygiene and safety, but also need scientific supervision and intervention in place.

Apr 18,2023

The difference between semi dry noodles, fresh noodles, and dried noodles

Semi dry noodles, also known as semi dry noodles (also known as semi raw noodles in Japan), originated in Japan and have a long history of production. It is a variety between fresh noodles and dried noodles, and its water content is also between fresh noodles and dried noodles, generally controlled between 22% and 26%, hence it is called semi dry noodles.

Apr 18,2023

Introduction and process of semi dry noodles

Half dried noodles, also known as half dried noodles in Japan, originated in Japan and have a long history of production in Japan. The moisture content is generally controlled between 22-26%, so it is called semi dry noodles. In some parts of Japan, semi dry noodles have a relatively high sales volume.

Apr 18,2023

The importance of moisture content in semi dry noodles and its detection methods

The drying of noodles requires a certain amount of heat, which is usually supplied by increasing the temperature. Noodles can only vaporize and discharge their moisture content after absorbing heat, achieving the purpose of drying.

Apr 18,2023

Requirements for moisture content and water activity of semi dry surfaces

Lower water activity inhibits the rate of acidification of semi dry noodles, maintaining their texture characteristics and sensory quality. Therefore, the technology of reducing water activity and promoting free water structure can improve the storage stability of semi dry noodles, in order to extend the shelf life of semi dry noodles under normal temperature storage conditions.

Mar 14,2023

The market for semi dry noodles and the convenience of consumption

Although the production technology of semi dry noodles was already in place more than a decade ago, the high production costs ultimately led to the high retail prices of this type of product in the market (compared to other noodle products), greatly limiting the development of this type of food. But with the further improvement of people's living standards and material needs, semi dry noodles have begun to be accepted by the majority of consumers.