Exploring the rigorous quality control process in the Hảo Hảo instant noodle frying stage
Discover how Acecook Vietnam controls temperature, time, and oil quality during the 2.5-minute noodle frying process to ensure food safety.
In the instant noodle manufacturing process, the frying stage is a crucial step that determines the product's moisture content and shelf life. After being steamed, the noodle block undergoes a 2.5-minute frying process to reduce its moisture level to below 3%.
At the Acecook Vietnam factory, frying oil is heated indirectly via an external heat exchanger system, ensuring a stable temperature range of 160–165°C. An automated dosing system continuously adds fresh oil while strictly monitoring technical parameters. A key metric is the acid value (AV), which is tightly controlled with a limit of ≤ 2 mg KOH/g of oil to ensure product quality.
Alongside automated systems, a professional team monitors technical parameters to address any irregularities promptly. This process is part of an integrated quality management system, adhering to rigorous international standards such as HACCP, BRCGS, IFS Food, and ISO 22000:2018.
Furthermore, Acecook Vietnam's laboratory is accredited to ISO/IEC 17025:2017 standards by the Bureau of Accreditation (BoA). This allows the company to proactively manage quality from raw materials to finished products, fulfilling its commitment to 'Happy Consumers' and the 'Cook happiness' mission for customers.