The hope of a Taiwanese couple, Kun Ho Chiang and Kuei Ing Chiang Lu, for new opportunities in Brazil, was the beginning of our story, in 1963. Even before leaving for Brazil, its founder, a former fabric merchant in Taiwan, went to Hsinchu, famous region known for the production of rice noodles, to learn its traditional technique.

With the aim of meeting the demand of the eastern and Taiwanese community in Greater São Paulo, a large consumer of rice noodles, popularly known as Bifum. Currently, it continues to maintain the same artisanal manufacturing process and technique, its brand has become synonymous with the product.

“From rice, pasta was made and from pasta, Bifum Brasil was made”.

The rice noodles from Bifum do Brasil, despite deriving its name from Mifen, or rice flour (米粉) from Taiwan, has the composition of Mixian, that is, rice noodles (米线), as it is made only with rice and water, so it is considered as 100% 纯米米粉. Chun mǐ mǐfěn, 100% pure rice noodles.

The absence of other types of starch makes the pasta wavy, fragile and brittle, requiring much less cooking time. Its formulation is closer to the version that is sold as organic 有机米粉 Yǒujī mǐfěn, organic rice noodles, or 纯米米粉 Chun mǐ mǐfěn in China. In China, the most consumed types of rice noodles carry various additives in their composition, in line with the “industrial” aspect of instant noodles in general. In addition, its texture is smooth and firm, similar to that of conventional instant noodles made from wheat, that is, more resistant, giving more weight to the package.

The main difference between these two types of rice noodles is that Bifum's has no chemical additives, making it a product valued for its natural and organic qualities. craftsman, to always guarantee the quality of flavor and texture recognized by our consumers. The protocols are robust, through an internal evaluation committee that audits key manufacturing points.

Capable of ensuring control of the production chain with a high standard of hygiene, concern for health and constant training of employees who handle the product by hand, detailed temperature controls and display guidelines at the point of sale. It is not a rice noodle for those who just want to consume something quickly, but for someone who also wants to take care of their health, even in the middle of a hurried routine.

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