Bulk Soba Noodles for Wholesale & Commercial Supply
Buckwheat content runs from 7.3 percent to 49 percent, and the lines that publish it state the figure. That matters because most soba is mostly wheat, and a buyer planning a buckwheat claim needs the figure before the sample. Dry lines hold 24 months at about 12 percent moisture. A fresh line at 18 percent buckwheat holds 12 months. A protein line at 30 percent buckwheat and 10 percent vital wheat gluten reads 21 g protein per 100 g.
All of them contain wheat. None is gluten free.
- Multi-origin
- US inventory
- Open specs
- No brokers
Specifications
- Ingredients
- Wheat flour 80.8%, buckwheat flour 7.3%, water 11%, salt 0.9%
- Allergens
- Wheat
- Shelf life
- 24 months
- Origin
- China
- Energy per 100 g
- 359 kcal
- Protein per 100 g
- 13.3 g
- Carbohydrate per 100 g
- 68.3 g, sugars 0 g, fiber 4.0 g
- Fat per 100 g
- 1.0 g
- Sodium per 100 g
- 306 mg
- Color and moisture
- Light brown, Uniform and consistent, moisture 12.1%
- Mycotoxin results
- Deoxynivalenol (Vomitoxin): 236 ug/kg; Zearalenone (ZON): Not detected
What You Can Change
- Buckwheat. From 7.3 percent to 49 percent, stated per line.
- Format. Dry at about 12 percent moisture, or fresh at 18 percent buckwheat.
- Protein. 21 g per 100 g on a line with 10 percent vital wheat gluten.
- Recipe. Wheat 80.8, buckwheat 7.3, water 11 and salt 0.9 percent as published.
Private Label
Buckwheat share is the first decision, anywhere from 7.3 to 49 percent, and it goes on your label as a stated figure. Dry or fresh, we match it to a factory that already runs that recipe and check each lot against your spec.
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%
Tell Us What You Need
Questions Buyers Ask
+Do you supply 100 percent buckwheat soba?
No. Our lines run from 7.3 to 49 percent buckwheat, and every one of them also contains wheat. If your label needs a buckwheat share, pick the line by that figure, and you print that number.
+Is any of your soba gluten free?
No. Every line contains wheat, the 49 percent buckwheat line included, and wheat is on its allergen line. A buckwheat percentage is a figure you can print. A gluten-free claim is not one this noodle supports.
+What does the published dry soba contain?
Wheat flour 80.8%, buckwheat flour 7.3%, water 11% and salt 0.9%. It is light brown, with 12.1 percent moisture and a 24-month shelf life. Its panel: 359 kcal, 13.3 g protein, 68.3 g carbohydrate, 1.0 g fat and 306 mg sodium in 100 g.
+Is there a fresh soba?
Yes, one line at 18 percent buckwheat. It holds 12 months, against 24 for the dry lines at about 12 percent moisture. Dry is the format for a retail multipack. Fresh ships wet and suits a restaurant program.
+Is there a high-protein soba?
One line is built for it: 30 percent buckwheat and 10 percent vital wheat gluten, reading 21 g of protein in 100 g. The published dry line reads 13.3 g. Like every soba we supply, it contains wheat.
