Jungnung's strict quality control, from raw material purity inspection to temperature and humidity control, sets high testing standards for each link,
All kinds of products produced are in full compliance with the national standard CNS Fan Inspection Law. Generally, vermicelli imported from unknown areas is sold in the market.
The bleaching of chemical hanging white blocks (formaldehyde, formalin), which in turn endangers the health of consumers, deceitful behaviors and inferior old manufacturing processes,
They are not comparable to Taiwan's strict quality control and refinement. 
How to choose good Vermicelli? Simple judgment of good and bad Vermicelli Most consumers’ culinary experience is based on the cooking techniques passed down by their teachers as their impressions. Even if the quality of the ingredients is not good,
And affecting the taste and willingness of consumers is not worth the harm, so understanding and mastering the quality of ingredients has become an important task for chefs;
Zhongnong has 60 years of excellent milling technology, and the vermicelli is smooth and energetic, whether it is Chinese cuisine, hot pot, cold salad, fried,
From the beginning of the cooking to the presentation on the table, the umami of the food is not compromised in the slightest, so that each delicate dish gets the highest evaluation. 1.Appearance color comparison Jungnung use high-grade potato flour and selected mung bean powder imported from Europe, and the traditional strict production process of middle peasants,
The vermicelli produced is transparent and shiny, while the other vermicelli made from miscellaneous powder is grayish or yellowish in appearance, and has no transparent texture.
2.Appearance comparison of cooked and soaked water Cook the vermicelli with different ingredients for 5 minutes, pick it up and put it in hot water for 5 minutes,
It can be found that the vermicelli made of mung bean flour and potato is still sticky and elastic.
The vermicelli mixed with miscellaneous flour such as corn flour or tapioca flour has been broken into many small pieces, and the powder is rotten and not sticky.
3.starch viscosity comparison The viscosity determines the Q of the vermicelli. The raw materials of the vermicelli on the market are mung bean flour, potato flour, corn flour, tapioca flour, etc.
The figure below shows that from high temperature to normal temperature, mung bean flour has the highest viscosity stability, followed by potato flour.
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