Vermicelli is a part of several Asian cuisines where it is often eaten as part of a soup dish, fry or salad. Vermicelli is particularly prominent in the cuisines of China, Southeast Asia, South India and Sri Lanka.
Production
Vermicelli is produced from wheat predominantly grown in the northern part of India in the States of Maharashtra, Madhya Pradesh and Gujarat.
Grades
Sourcing
Wheat, which is the major constituent for the preparation of Arogya Agmark Vermicelli, is procured from the following states:
- Maharashtra
- Madhya Pradesh
- Gujarat
Processing Care
Wheat is converted to suji (a kind of semolina; granulated but not pulverized) through a modern technical method and it is machine dried and packed in different SKUs in hygienic conditions.
Specifications
| Tests |
Limit as per BIS |
| Colour |
Bright white |
| Aroma |
Wheaty |
| Moisture |
NMT: 11.00% |
| Total ash on dry basis |
NMT: 0.7% |
| Acid insoluble ash on dry basis |
NMT: 0.05% |
| Gruel |
NMT: 8.00% |
| Total protein (N x 5.7) on dry basis |
NLT: 10.00% |
| Free acidity (ml of 1N NaOH solution per 100 gm of product) |
NMT: 4.00% |
| Thickness |
0.7 mm - 0.8 mm |
| Physical Parameters |
The product is free from impurities, foreign matter, cracks, insect infestation or other spoilage.
The product retains its shape and shows no signs of disintegration |
| Cooking Test |
It should swell appreciably when plunged into vigorously boiling water and boiled for 10 minutes |
Available Packs
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