Isfahan İli Vermicelli, Erişte ve Hazır Noodle Üreticileri | Iranco
اصفهان
Isfahan vermicelli, geleneksel erişte ve hazır noodle
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.
Ürün taksonomisi
| Ürün | Formülasyon | Isıl işlem | Doku | Ambalaj |
|---|---|---|---|---|
| Buğday & çorba vermicelli | İrmik/nol | 60–80°C kurutma | 0,8–1,2 mm | 200–500 g film |
| Polo / pirinç vermicelli | Buğday veya pirinç | Kavurma | İnce altın şerit | Yastık ambalaj |
| Aş eriştesi (Isfahan kesim) | Yıldız un, %4–5 tuz | 35–55°C | 2 mm ham | 450–700 g kutu |
| Geleneksel polo erişte | Kepekli un | 130–150°C | Koyu polo tipi | 400–500 g karton |
| Hazır noodle | Un, kansui | Buhar/kızartma | Dalgalı 3 dk | Folyo veya kupa |
Üretim hatları
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.
İlçe matrisi
| 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 |
Firma veritabanı
Endüstriyel tesisler
| 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 | İhracat |
| Mehrara Khansar Food IndustriesBrand: Aris, Varis | Khansar | ISO 9001, Salamat apple, export | Aris ash noodles, Varis polo noodles | İhracat |
| Novjan Gostaran IranianBrand: Den Noodle | Borkhar (Habibabad) | Instant noodle plant | Pouch & cup instant noodles | Aktif |
| Esfahan Setareh Pasta CooperativeBrand: Esfahan Setareh | Shahin Shahr | Pasta & strand products | Spaghetti, soup vermicelli, ash noodles | Aktif |
| Avina Novin Reshteh Ash PlantBrand: Avina | Shahin Shahr | Industrial OEM packing | Hygienic ash noodles (Salamat) | Aktif |
| Golshahr Macaron Co.Brand: Golshahr | Najafabad | Flour-based products | Spaghetti, vermicelli, traditional reshteh | Aktif |
| Zarnico Food IndustriesBrand: Zarnico | Lenjan (Zarrinshahr) | Semi-traditional processing | Uniform-cut Esfahan ash reshteh | Aktif |
| Taisyaz Khomeini ShahrBrand: Taisyaz | Khomeini Shahr | Workshop packing | Traditional ash & polo reshteh | Aktif |
| Asr Espadana Co.Brand: Asr Espadana | Shahreza | Industrial packing | Cartoned ash noodles, polo reshteh | Aktif |
| Bakraneh Daneh AvashBrand: Amutiya | Isfahan / Shahin Shahr | Modern QC & packing | Esfahan-cut ash reshteh 450g | Aktif |
| Milad Food IndustriesBrand: Milaad Esfahan Cut | Isfahan / Saman | Fully automatic line, export | Automated ash reshteh | İhracat |
Geleneksel atölyeler
| Company / brand | City | Activity | Main products | Export |
|---|---|---|---|---|
| Bakhsi Traditional Reshteh WorkshopBrand: Bakhsi Esfahan | Isfahan (Kaveh) | Mechanical cut, wholesale | Traditional ash reshteh 700g | Toptan |
| Zeylikha Ash Reshteh WorkshopBrand: Zeylikha Esfahan | Isfahan (East Jey) | Traditional workshop | High-gloss ash reshteh | Toptan |
Toptancılık ve dağıtım
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.
Görünüm
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; Shahang, Mehrara, Den Noodle ve Isfahan kesim üreticileriyle buluşturur.