Our Golden Penny Food Basket is a bundle of great brands guaranteed to deliver nourishment for your daily well being and maximum enjoyment. Our products are made with the finest quality materials and are available everywhere in pocket friendly sizes to suit the differin[...] Date Posted: 18 Dec 2013
Flour Mills of Nigeria Plc established the first pasta plant in Nigeria in 1972 and called it the Golden Penny Pasta. Today, it remains the No.1 choice for superior quality pasta products and services. Golden Penny Pasta is a company keen on identifying and satisfying emerging consumer needs, and it's products have been widely acknowledged as the best pasta money-can-buy in Nigeria.
Two key variants of the brand, Macaroni and Spaghetti have been in the Nigerian market for over 15 years with other additional variants launched over time. Four variants were launched in 2004 and In 2006, Fideo and Rings were introduced and sales of the slim one (Spaghettini) and couscous began in 2007.
Golden Penny Pasta remains totally committed to ensuring superior quality pasta products, thanks to its world-class manufacturing processes and passionate employees.
High Quality Wheat Flour is the primary ingredient for Golden Penny Noodles and this plays an important role in determining the color / texture and quality of the final products. Quantity and quality of protein in the flour are critical aspects that are used to achieve the desired texture of instant noodles and ensure its firmness and elasticity. The addition of salt in instant noodles is known to enhance the texture of noodles by strengthening and tightening the structure of gluten to increase viscoelasticity.
The widely acclaimed good quality of Golden Penny Noodles is characterized by the firm and elastic texture due to the type of wheat flour functioning as a binding agent during dough formation. The key quality attributes in the evaluation of noodles is essentially color and texture which are associated with the flour therefore different types of flour in noodle making will result in different noodle texture and stickiness
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