Bartar Roasted Traditional Polow Rice Noodles 400g

Polow noodles undergo an additional thermal roasting step after extrusion and cutting, which partially caramelizes surface starches, lowers finished moisture below 10%, and imparts a distinct golden-brown hue. Ash noodles, by contrast, are simply dehydrated and retain higher salinity and moisture tailored for boiling broths.

In the classic parboiling technique, roasted noodles should be introduced into the boiling rice pot only during the final 1 to 2 minutes before draining. This permits brief rehydration without waterlogging, ensuring the noodles steam firmly alongside the rice grains during final steaming.

Because Bartar Polow noodles are formulated without added vegetable oils or fats—relying entirely on dry hot-air roasting of the flour matrix—lipid oxidation and rancidity risks are eliminated, preserving sensory quality across its 18-month shelf life.

Roasting occurs in continuous rotary tunnels regulated by infrared temperature sensors. This automated thermal profiling prevents localized charring or under-roasted strands, yielding a uniform golden-brown chromatic index throughout every batch.

Roasted noodles exhibit higher brittleness due to low residual moisture. Consequently, 400g bags are packed snugly inside heavy-duty corrugated cartons, and export pallets utilize bottom shock-absorbing pads and snug shrink-wrapping to dampen vibrational impacts.

Per 100g, the product delivers approximately 340-350 kcal, 10-12g crude protein, under 1.5g fat, and 1-2g sodium (from food-grade salt added for gluten cohesion). Certified laboratory nutrition sheets are provided prior to dispatch.

Bartar industrial manufacturing lines maintain a capacity exceeding 50 metric tons of roasted polow noodles per month. For high-volume enterprise orders or export contracts, ready-to-ship consignments are fulfilled within 7 to 14 business days.