Konjac fettuccine noodles are a kind of pasta made out of shirataki flour, it's around 1cm wide, 18cm long in which color and a little bit chewy.

 

It takes several simple steps to make massive production of Konjac fettuccine. First of all, add konjac flour to the water with processing aid, stir it and let it stand. Then heat it in the long round pipelines. Then mold it or cut it based on customers' requirements. Thirdly, we adjust the PH value by water. Fourthly, we weigh and pack it before pasteurization. Lastly, we do pasteurization, metal detection and light-checking before the secondary packing. The whole process is not that complicated, and the ingredients are quite simple too! That's why we always call konjac fettuccine noodles the "clean-label" Food.

 

Compared with regular pasta made by wheat, konjac fettuccine noodles have following several advantages:

1. It has much lower calories and carbs, which is a quite good choice for people who wants to loose weight.

2. It's gluten-free, which is Suitable for people who are gluten intolerant or choose to eat a gluten-free diet.

3. It has zero fat, zero sugar and zero sodium, which is quite healthy for people's health, especially for Type 2 diabetes patients.

4. It's pre-cooked, ready to eat in 1 minutes. Quite easy to get it prepared when customers don't have enough time to cook meals.

 

 

 

1.Open the package and pour the konjac rice into the bowl;

2.Add Boiled water (The ratio of konjac flour to water is 1:2 or 1:2.5.)to the bowl, wait

for around 15-20 minutes;

http://www.konjacshirataki.com/