Low GI Rye and Buckwheat Udon Noodles 600g (Low Fat (2%))

Vacuum kneading, 7 times of sheeting (5 times of continuous sheeting)
Vacuum kneading equipment, 100,000-level clean workshop
Saltwater promotes rapid gluten formation in the dough, two proofing stages ensure a smooth texture
Lactic acid preservation technology, adjusts noodle pH