Bulk Dry Udon Noodles for Wholesale & Commercial Supply
When does a dry udon beat a fresh one? When the program is a retail multipack, an institutional menu or a meal kit, and the cook is labor you can plan for. This is a thick wheat noodle made from wheat flour, water and salt, at about 12 percent moisture, holding 24 months.
- Multi-origin
- US inventory
- Open specs
- No brokers
Specifications
- Ingredients
- Wheat flour 88%, water 11%, salt 1%
- Allergens
- Wheat
- Shelf life
- 24 months
- Origin
- China
- Energy per 100 g
- 363 kcal
- Protein per 100 g
- 11 g
- Carbohydrate per 100 g
- 75 g, sugars 2.0 g, fiber 2.5 g
- Fat per 100 g
- 1.6 g
- Sodium per 100 g
- 710 mg
- Color and moisture
- Off white, Uniform and consistent, moisture 12.1%
- Mycotoxin results
- Deoxynivalenol (Vomitoxin) 236 ug/kg; Zearalenone (ZON) Not detected
What You Can Change
- Recipe. Wheat flour, water and salt at 88, 11 and 1 percent.
- Protein. 11 g per 100 g on the dry udon, raised with gluten and pea protein.
- Format. Dry at about 12 percent moisture, or the fresh udon beside it.
- Pack. A retail multipack, an institutional case or a meal-kit portion.
Private Label
Udon as private label is mostly a pack decision: a retail multipack, an institutional case or a meal-kit portion. Keep the published wheat, water and salt recipe or bring your own, and we build the label around it.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
