Through our modern technology, the Lee's noodles will have up to 20% more portions than others. After a corresponding drawing time of about 30 to 45 minutes in about 50 ℃ warm water (or about 65 ℃ hot water), the Lee's noodles take water evenly. This means that the seller sells up to 20% more noodles, and thus add a high price performance.
Food hygiene
The wheat flour originates from northern Germany, they are strictly processed according to the regulation of the German food industry. Through quality management and standardized production, Lee's noodles are produced and certified by IFS. Our recipe conforms to the EU standard and to the additives approval regulation of the BMEL. All details are publicly registered. Preservatives.
Special recipe
We always try to reduce the proportion of additives. In addition, we always optimize the Chinese recipe, so that they can adapt to the German modern production equipment. The properties of the noodles are significantly improved with the optimization, in particular for the elasticity and the scalability. Lee's noodles are never broken from the middle, but this situation is often found in many other brands.
Technology with Automatic
Our production line runs mostly under CNC system automatically. The speical round cooking system helps the dough in the construction of the gluten net. The dough is run by six-stage presses, which can simulate the manual workmanship. This technology will depend on the soup flavor and cooking characteristics of the Lee's noodles. For most catering and snacks, the Lee's noodles are easier to process and fry.
