Isfahan Province Vermicelli, Reshteh & Instant Noodle Producers | Iranco
Dough-value chain, Esfahan cut, Borkhar instant noodles and a 13-unit database from Shahang and Mehrara to Den Noodle and Milad
B2B guide to vermicelli, ash reshteh, polo noodles and instant noodles across Isfahan’s 28 counties—Shahin Shahr and Khansar plants, Atashgah wholesale and regional exports.
Vermicelli, traditional reshteh & instant noodles in Isfahan
Isfahan links star flour milling in Najafabad, Shahin Shahr and Borkhar with dry temperate climate—ideal for slow drying and the market-trusted “Esfahan cut” ash reshteh.
Instant noodle demand alongside ash reshteh and reshteh polo sustains industrial pasta plants, noodle lines and artisan reshteh workshops in parallel.
Technical product taxonomy
| Product line | Formulation | Heat treatment | Texture | Packaging |
|---|---|---|---|---|
| Wheat & soup vermicelli | Semolina/nole, beta-carotene | Dry 60–80°C | 0.8–1.2 mm round | 200–500 g film |
| Polo / rice vermicelli | Wheat or rice flour | Controlled toasting | Fine golden strip | Pillow pack |
| Ash reshteh (Esfahan cut) | Star flour, 4–5% salt | 35–55°C drying | 2 mm square, raw | 450–700 g box |
| Traditional polo reshteh | Whole/star flour | 130–150°C toast | Dark, polo-stable | 400–500 g carton |
| Instant noodles | Flour, kansui, oil | Steam, fry or air-dry | Wavy, ~3 min hydrate | Foil pouch or cup |
Core processing routes
Wheat vermicelli extrusion
Semolina or nole flour, 0.8–1.2 mm dies, continuous drying at 60–80°C.
Traditional ash reshteh
Star flour, 4.5–5% salt, gentle drying; ~2 mm square cross-section.
Polo reshteh
Toasting at 130–150°C for Maillard colour and polo stability.
Instant noodles
Kansui dough, steaming, moulding, frying at 140–160°C or non-fried air-dried lines.
Shahang nest vermicelli and Milad automated ash reshteh are high-demand export items to Iraq and Afghanistan.
County matrix (key nodes)
| County | Role | Industrial hub | Key players |
|---|---|---|---|
| Isfahan | Distribution & industry hub | Mahmoudabad, Jey | Shahang, artisan workshops |
| Shahin Shahr & Meymeh | Mass production | Murché Khourt | Setareh, Avina |
| Borkhar | Instant noodles | Habibabad | Den Noodle |
| Najafabad | Pasta & flour | Goldasht | Golshahr |
| Khansar | Premium ash reshteh | Yaser | Mehrara |
| Lenjan | Traditional cutting | Varnamkhast | Zarnico |
| Khomeini Shahr | Health-oriented reshteh | Power & food zone | Taisyaz |
| Shahreza | Southern warehouse | Razi | Asr Espadana |
| Kashan | Northern distribution | Amirkabir | Capillary retail |
| Falavarjan | Dense consumption | Ishtarjan | Artisan units |
| Mobarakeh | Industrial canteens | Dehsorkh | Noodles & soup |
| Golpayegan | Khansar complement | Saeedabad | Local reshteh |
| Natanz | Religious & tourism demand | Natanz | Mehrara, Shahang |
| Ardestan | Desert markets | Ardestan | Isfahan/Kashan distributors |
| Semirom | Cold season | Padena | National brands |
| Fereydunshahr | Noodle & soup | Fereydunshahr | Modern distribution |
| Chadegan | Tourism | Chadegan | Soup vermicelli |
| Khur & Biabanak | Long shelf life | Khur | Pouch noodles |
Company & plant database
Industrial plants & automated lines
| Company / brand | City | Activity | Main products | Export |
|---|---|---|---|---|
| Zarrin Nam Esfahan Co.Brand: Shahang, Limo | Isfahan (Mahmoudabad) | Plant, packing, export | Pasta, soup vermicelli, industrial reshteh ash | Export |
| Mehrara Khansar Food IndustriesBrand: Aris, Varis | Khansar | ISO 9001, Salamat apple, export | Aris ash noodles, Varis polo noodles | Export |
| Novjan Gostaran IranianBrand: Den Noodle | Borkhar (Habibabad) | Instant noodle plant | Pouch & cup instant noodles | Active |
| Esfahan Setareh Pasta CooperativeBrand: Esfahan Setareh | Shahin Shahr | Pasta & strand products | Spaghetti, soup vermicelli, ash noodles | Active |
| Avina Novin Reshteh Ash PlantBrand: Avina | Shahin Shahr | Industrial OEM packing | Hygienic ash noodles (Salamat) | Active |
| Golshahr Macaron Co.Brand: Golshahr | Najafabad | Flour-based products | Spaghetti, vermicelli, traditional reshteh | Active |
| Zarnico Food IndustriesBrand: Zarnico | Lenjan (Zarrinshahr) | Semi-traditional processing | Uniform-cut Esfahan ash reshteh | Active |
| Taisyaz Khomeini ShahrBrand: Taisyaz | Khomeini Shahr | Workshop packing | Traditional ash & polo reshteh | Active |
| Asr Espadana Co.Brand: Asr Espadana | Shahreza | Industrial packing | Cartoned ash noodles, polo reshteh | Active |
| Bakraneh Daneh AvashBrand: Amutiya | Isfahan / Shahin Shahr | Modern QC & packing | Esfahan-cut ash reshteh 450g | Active |
| Milad Food IndustriesBrand: Milaad Esfahan Cut | Isfahan / Saman | Fully automatic line, export | Automated ash reshteh | Export |
Traditional reshteh workshops
| Company / brand | City | Activity | Main products | Export |
|---|---|---|---|---|
| Bakhsi Traditional Reshteh WorkshopBrand: Bakhsi Esfahan | Isfahan (Kaveh) | Mechanical cut, wholesale | Traditional ash reshteh 700g | Wholesale |
| Zeylikha Ash Reshteh WorkshopBrand: Zeylikha Esfahan | Isfahan (East Jey) | Traditional workshop | High-gloss ash reshteh | Wholesale |
Wholesale hubs & capillary distribution
Atashgah wholesalers and historic routes on Samadieh, Khandagh and Shakershokan supply 2.5–5 kg bulk ash cartons. Golrang, Rezvan and Arian Kala cover modern retail; Laziz Ready (Noodalit/Elite) holds over 80% shelf share in instant noodles while Den Noodle competes from Borkhar.
Capillary distributors typically earn 8–12% margin on pasta and vermicelli—high-turnover cash-flow staples.
Outlook & structural issues
Dual flour pricing and polymer packaging costs squeeze margins; automated players such as Mehrara and Shahang absorb labour inflation better than manual workshops.
Rice vermicelli, wholemeal reshteh and air-dried noodles push investments in dryers, salt control and ISO 22000/HACCP for export brands.
Iranco connects B2B buyers with Shahang, Mehrara, Den Noodle and artisan Esfahan-cut producers.