The KR2 production line produces rice vermicelli that are highly suitable for Southeast Asian cuisine, typically with a high rice content.
The process involves six layers of curing before extrusion. After the noodles are extruded and formed, they undergo a second steaming to ensure complete maturation. These noodles are resistant to becoming mushy when soaked or cooked in soup. Once dried, they have a long shelf life.
*Main processing: Extruding
