Instant Noodles (Indonesia)

The fried noodles must be produced according to the “Code of Good Manufacturing Practices” of the Codex Alimentarius and to the relevant laws of Indonesia [SNI 01-3551 -2000]; the product shall be safe and suitable for human consumption.

Nutrient Composition (average nutrient composition of 100g fried noodles)

• Protein: 9 g
• Fat: 15 g - 19 g
• Energy: 380 kcal
• Moisture: 3 - 5 %

Ingredients
The dough composition of the fried noodles may contain following food grade basic ingredients (dry weight basis) in approximate proportion:

• Wheat flour: min 72.5%
• Starch: max 2.5%
• Vegetable oil: 15-20%