Use a controlled soaking method

Place a recorded dry sample weight in sufficient potable water and record the water temperature and start time. Keep every supplier comparison under the same conditions.

Soak until the centre is evenly softened. Thick or tightly folded sticks may need more time than thinner products, so one generic soaking time should not be promised for every SKU.

Check the prepared product

After soaking, drain for a consistent period and examine the stick for hard centres, excessive breakage, colour, aroma and layered texture. Cook it in the intended recipe to test broth or sauce absorption.

Record dry weight, soaked weight and usable cooked yield if these measurements affect menu costing or procurement decisions.

Connect the result to purchasing

Keep the test record, photographs and approved sample with the written product specification. Repeat the same method for production samples or supplier changes.

A lower dry price may not produce the best value if breakage, preparation time or usable yield is less suitable for the intended kitchen.

Important: Product specifications, import rules and required documents vary by SKU and destination. Confirm the applicable requirements with the selected supplier, importer and qualified local advisers before ordering or printing labels.

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