Company Information

株式会社 菅野製麺所
Kanno Foods Communication

Our mission at Kanno is to provide safe, high-quality
products, to contribute to the development of noodle
food culture and to create smiles.
Due to the experience of difficult post-war food supply conditions and a strong passion toprovide delicious food to as many people as possible, this company was founded throughself-study of noodle making and production.
There then followed a period of independent research and the pursuit of creating
consistently high-quality, safe products in order to respond to various food cultures andmarket needs that diversify daily.
Noodle culture has now spread around the world. They are rooted in the diet of many
countries and make people around the world smile a lot. They are continuing to accelerate
new business and the number of new styles of eating from overseas is increasing.
On the other hand, there have recently been examples of loss of confidence in the foodindustry as a whole so there is much more strict focus on the nature of the safety of food.
Kanno was the first in the industry to work on HACCP (Hazard Analysis and CriticalControl Points) and conducts thorough hygiene and quality management from the deliveryof raw materials to production and shipping. Further, in the future, we will speedily
respond to food culture that will continue to become more diversified and complex, work
towards higher levels of international unified standards (FSSC22000) and pursue highlevels of food safety and advanced production systems.
We pursue know-how cultivated beyond eras and living environment innovations and athorough hygiene and quality management system to continue to provide high-quality andsafe products.
Our mission at Kanno Group is to contribute to the development of noodle food culture
and to create smiles.

Security

SafetyQuality management

Production technology

Distribution system
Stability

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Kanno seimen Co., Ltd – Company Information

Our concept is: Security, Safety, Stability

03

Early introduction of the 5 S Methodology
and HACCP System
Noodles are “alive”. They are affected by theseasons, temperature and humidity and their
quality can change according to these.
At Kanno, we conduct thorough quality
management in order to keep these changes to aminimum. We started the 5S Methodology (Sort,Set in order, Shine, Standardize and Sustain) in
1992 and set up an HACCP Committee in 1994.
We anticipate all possible hazards in all processes
from the delivery of raw materials to production
and shipping and we are building a framework toprevent them.
Since 2017, we have implemented even higher
standards and, in order to pursue safe and stableproduction, we are conducting a strong anddetailed initiative towards FSSC22000 certification,
the international food safety management system.
We will continue to establish even higher levels ofsafety management and to pursue security evenfurther. (As of February, 2017)〈Introduction of a monitoring system with operation meters〉

We introduced a plant monitoring system with operation meters in 2012 and installed thermometers for the plant mixing system,
the noodle production room, the rolling process, the noodle string cooling room, the raw materials warehouse and the productrefrigerators and so on. Everything can be monitored from the laboratory and temperature adjustment for all processes is usually
done in real time. Furthermore, we have perfected humidity control function and we manage both temperature and humidity.

〈Allergy information and its use〉

At Kanno, we label each product with a use by date, a listof ingredients, storage methods and allergy information.
Of the seven specified ingredients, noodles only contain
WHEAT and EGG. They do not contain MILK, PRAWNS,CRAB, BUCKWHEAT or PEANUTS.
We have a dedicated egg-free line which is completely
separate so that people who are allergic to eggs will
be able to eat noodles, too and we regularly undergo
inspections from external organizations to check that there
is no contamination from allergens.

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Kanno seimen Co., Ltd – Company Information

Working towards international standard FSSC22000 certification
Industry first quality management system

Hygiene management

Microbe testing

Secure and safe
hygienemanagement
Contamination measuressystemSense / taste testing〈Hygiene management〉

In order to prevent contamination from foreign bodies orbacteria that cause food poisoning, we have established a strict
procedure for entering the production area. Those who entermust first put on a mask, a hat and a white coat and change
into shoes that are only used within the plant. Hairs and dust
and so on are removed from clothes with an adhesive roller,
hands must be washed and dried properly with an air towel
for a fixed amount of time and air showers are also taken for a
fixed amount of time before entering the plant.

〈Contamination measures〉

As mostly metal is used in equipment for making noodles suchas mixers and roller blades, we have anticipated any issues by
installing metal detectors on all lines and we conduct monitoring
detection for all products. If metal is, by any chance, detected
in a product, it is immediately removed as a defective productand cannot be shipped.

〈Sense / taste testing〉

Finished products are tasted every day by both the Quality
Management Department and the Manufacturing Department.
We check shape, colour and texture and make sure that there
have been no changes. We record and accumulate thesedetails so that we can utilise the know-how to instantaneously
make good use of production in any circumstances on a dailybasis. We also create a soup-matching table to see which soupgoes best with the noodles which makes it possible for us topromptly respond to enquiries from customers.

Scientiﬁc testing

Water activity〈Microbe testing〉

We test every day for viable bacteria count, coliform groupbacteria, Staphylococcus aureaus and so on. These tests
are carried out not only on products to be shipped but also
on raw ingredients such as a flour and additives.
We also conduct wipe tests and falling bacteria tests andso on after cleaning the machines that have been used and
we always check that products are being made in a clean
environment.

〈Scientific testing〉

Noodle moisture content and pH are very importantelements in order to make sure that the noodles and soupmix well together. We do daily checks on whether themoisture content of the products and the raw ingredientflour meet standards and as the salted water that is added
to Chinese noodles is alkaline, we also check that the pH
meets standards every day in order to confirm that we are
maintaining stable production standards on a daily basis.

〈Water activity〉

By measuring the water activity value, which is an indicatorof the shelf life of food, we can understand how much of aratio of free water moisture can be used by microbes in thenoodles and utilise this in product shelf life and degeneration.

Our concept is: Security, Safety, Stability

05

Standards management making full useof abundant know-how

In order to meet the needs of various customers, we produce over 500
different types of original noodles, making full use of know-how thathas been cultivated over long years as well as abundant data. We haveintroduced automated machinery where possible in order to streamline
while distributing expert staff with good knowledge of manufacturing
noodles and the characteristics of ingredients and we create productswith originality by changing processing methods for each product andmaking fine adjustments to the noodles.
Flour, which is an important ingredient, is managed separately by typein cloth silos to prevent condensation and, once all the ingredients havebeen mixed, noodles are rolled from top to bottom by machine andconditioned at the correct temperature and humidity.
The secret to Kanno being able to respond to all needs is in this rollingand conditioning process. Another important feature is the changes inthickness and waves that can be made with the many different kindsof cutting teeth. In order to avoid contamination and deterioration,
products are quickly wrapped individually.
● Noodle product line-up

Highly hydrated conditioned
noodles: smooth and chewy
texture06

Thick noodle line-up: also goodfor dipping and mixing

Kanno seimen Co., Ltd – Company Information

Lowly hydrated noodles: good
noodle mouth-feel and richflavour

Highly-hydrated hand-stretchednoodles: the glossy and firm
texture is temptingThe production line that creates over 500
noodles variations

Rawmaterials▼

The flour is delivered to and stored incloth silos. As it is delivered in special
lorries, the delivery system is perfectwith temperature management
during transportation and theremoval of quality deteriorationand contamination. Cloth silos
prevent quality deterioration due tocondensation that can be seen inmetal silos.

We have six 20t large clothsilos and six 750kg small
cloth silos.

Management of flouramounts
and composition is checkedwith a powder composition
measuring equipment control
panel.

The addition of salt water
differs for each type ofnoodle.

After mixing flour, gluten and albumen
powder, we add salt water to give thenoodles firmness. Raw ingredients

Mixingdiffer from product to product. While
checking the status of the flour, wecontinue to mix, changing the rotation
speed to medium or low. There is aknack to creating dense, firm noodles.

We create a fine, smooth doughthrough mixing.

We adjust mixing speed dependingon the type of noodle.

Compounding is repeated dependingon the type of noodle. This process
determines the firmness of thenoodles.

Noodle belt conditioning in theproprietary special conditioning box

Noodle belts are gradually stretchedwith different strengths.

Different cutting teeth are used
for different kinds of noodles.
In order to avoid contamination,
the teeth are tipped with resin.

▼The mixed dough is rolled out into
two belts with a coarse roller. These

Compounding /conditioning

are then pressed with the compoundroller into one belt. This belt is
conditioned for a discretionary
period of time in Kanno’s proprietaryconditioning box. This improves the▼Rolling /cutting▼

Refrigeration /wrapping /testing▼

Collection
tray washingquality of the noodles.

The conditioned noodles aregradually stretched with calculatedpressure at each stage using
different rollers with 4 or 5 different
diameters. This rolling process
stimulates an increase in gluten
which is the source of the tasteof the noodles formed duringconditioning. The noodle belts are
cut into noodles with different usesby creating differences such as
thickness and waves using around70 types of cutting teeth.
The just-cut noodles are heattreated. As there is divergencein n o o d l e q u a l i t y d e p e n d i n g on
the difference in heat loss time,
the noodles are cooled to a fixed
temperature in a refrigeration device
after cutting to stabilise them.
Following this, they are individuallywrapped by machine. Testing is
conducted on the production line
and only noodles that have cleared
the values of the metal detector andweight checkers are shipped.

Noodles are cooled
straight away to a fixed
temperature with arefrigeration device
after heat treatment.

Noodles slide from themachine at a perfectangle to be bagged.

If any products haveabnormal values, the areautomatically removed
from the line.

We do not use wooden noodle
boxes to deliver our products. Thisis because wood has the potential tohouse unexpected pests and there
is a risk of woodchips being mixedin as foreign bodies. We use plastic
containers to make our deliveries.
These are always washed at hightemperatures and disinfected aftercollection then dried before beingbrought back into the plant.

Our concept is: Security, Safety, Stability07

We can respond speedily with a wide
range of new menu creations and todifferent industries in order to makecustomers happy.
The company was founded in 1949. The firstpresident of the company experienced thedifficult post-war food supply conditions and, witha youthful passion, wanted to provide reasonablypriced delicious food and founded the company
through self-study of noodle making techniques.
Originally, there were not many different kindsof noodles as Chinese ramen noodles weremainstream but over the last decade or two,
there has been an increase in the number of
specialist restaurants that are particular about
the ramen noodles that they serve and there has
been an increase in the types of noodles that wemake. Therefore, in order to be able to respondto making a wide variety of noodles, even in small
quantities, we began operation of a new plant in
Matsubushi-machi in Saitama Prefecture in thespring of 2011.
Using know-how that has been cultivated overlong years, we believe that we can respond torequests for any kind of noodles. For example,
the pH and sugar content of the noodles areimportant in making sure that the noodles andsoup mix well together but we place emphasis on
this data and we have made over 500 types ofnoodles on a regular basis. It is also possible to
make proposals such as: “It is better to change
the pH of the noodles in in soup with a high levelof acidity” or “Noodles that do not alter flavour
are recommended for strong soups.”
As we have also been making noodles for bulk
retailers such as supermarkets, we put thorough5S Methodology and HACCP safety, hygiene andquality management in place as soon as possible.
Since 2017, we have been working on
FSSC22000 certification, the world’s moststrict international standard for food safety
management.
Our corporate mission is to provide even better
products and to contribute to the prosperity of
our clients. We would like to continue being acompany that aims to be consulted by people
who are thinking about setting up new ramen
shops.

Yoshio Kanno,
CEO and President
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Kanno seimen Co., Ltd – Company Information

Our best characteristic is the production
system that properly responds to the needsof the noodle industry and all its varied
expectations and requests in order to create
a new noodle food culture.
Our new plant in Matsubushi-machi in
Saitama Prefecture established in 2011
has an area of approximately 10,000 ㎡
and is a partially two-storey steel frame
straight construction with floor spaceof approximately 3,200㎡ .
Operated with eight lines and two shifts dayand night, we can produce 96 million meals
annually. In order to provide satisfaction torestaurants with particular requirements,
we mainstream lines that make highly
processed noodles even in small quantities
and even if we reduce production amounts,
we have a system that makes it possible
to produce small lots of several kinds ofnoodles.
Another characteristic is that we place
importance on both safety and quality
management and, in order to respondto recent food allergies, we have set up
one of our eight lines in a completely
separate area in the noodle-making room
as a measure to prevent the infiltration ofallergens. In addition, in order to minimizechanges in quality, we conduct constantand timely management of temperatureand humidity through the plant monitoring
system with operation meters that we
introduced in 2012.

Company Information
Trade name : Kanno seimen Co., Ltd
Address : 6-29-2 Nishi-Kamata, Ota-ku, Tokyo
Established : 1953
Capital : 49,700,000 yen
Director : Yoshio Kanno, CEO and President
Employees : 75
Business outline : raw noodle and Chinese dish /frozen food manufacture and saleBranches / Headquarters : (6-29-2 Nishi-Kamata, Ota-ku, Tokyo)
Tokyo Branch : 6-29-2 Nishi-Kamata, Ota-ku, Tokyo 144-0051
Saitama Branch : 972-1 Oaza, Matsubushi, Matsubushi-machi,Kita-Katsushika-gun, Saitama-ken
Kanagawa Branch : 2-5-11 Chuo, Chuo-ku, Sagamihara-shi,
Kanagawa-ken
Tsukuba Office : 2-9-5-101 Koyadai, Tsukuba-shi, Ibaraki-ken
Mizuho Plant : 3-1-34 Nagaoka, Mizuho-machi, Nishi-Tama-gun,Tokyo
Affiliated companies : Kanno Co., Ltd, Kanno Fukushima Shoji Co.,Ltd.
Company History
1949 : Founded the noodle-making business in Omori, Ota-kuin Tokyo
1953 : Moved the noodle-making base to Kamata in Ota-ku
Established Kanno seimen Co., Ltd1970 : Established the Yoshikawa Plant in Yoshikawa City,Saitama Prefecture
1985 : Increased production lines at Yoshikawa Plant
1987 : Established Hachioji Plant, began production of Chinesedishes
1988 : Moved the Chinese dish plant to Iruma City,SaitamaPrefecture
1997 : Mizuho Plant newly established in Mizuho-machi, NishiTama-gun, Tokyo dedicated to Chinese dish production
1997 : Established the Saitama Branch2007 : Moved the Saitama Branch to Matsubushi-machi, KitaKatsushika-gun, Saitama Prefecture
2011 : Established a new noodle-making plant in Matsubushimachi, Kita-Katsushika-gun, Saitama Prefecture2012 : Established the Tsukuba Office in Tsukuba City, IbarakiPrefecture2013 : Established the Kanagawa Branch in Sagamihara City,Kanagawa Prefecture2016 : Fully remodelled headquarters, completed constructionof new company building

Our concept is: Security, Safety, Stability

09

Foods Communication

Kanno seimen Co., Ltd■ Headquarters
Tokyo Branch :6-29-2 Nishi-Kamata, Ota-ku, Tokyo 144-0051
Tel : 03-3735-1561 ／ Fax : 03-3730-0599■ Saitama Branch :972-1 Oaza, Matsubushi, Matsubushi-machi, Kita-Katsushika-gun, Saitama-ken
343-0111
Tel : 048-992-1147 ／ Fax : 048-992-5590■ Kanagawa Branch : 2-5-11 Chuo, Chuo-ku, Sagamihara-shi, Kanagawa-ken 252-0239
Tel : 042-851-3724 ／ Fax : 042-851-3824■ Tsukuba Office :2-9-5-101 Koyadai, Tsukuba-shi, Ibaraki-ken
Tel : 029-879-7570 ／ Fax : 029-879-7571■ Mizuho Plant :3-1-34 Nagaoka, Mizuho-machi, Nishi-Tama-gun, Tokyo 190-1232
Tel : 042-556-4545 ／ Fax: 042-556-4554

Affiliated companies■ Kanno Co., Ltd :2249 Kamiakaiwa, Matsubushi-machi, Kita-Katsushika-gun, Saitama-ken
Tel : 048-991-2111 ／ Fax: 048-991-2131■ Kanno Fukushima Shoji Co., Ltd.
300 Oaza, Juikken, Yoshikawa-shi, Saitama-ken 342-0007
Tel : 048-993-3340 ／ Fax : 048-993-3350

http://www.kannoseimen.com/