Moss Foods picking up

November 24, 2017

Businesses in villages and small towns support the local newspaper by paying for ad copy in said papers.

However, newspapers need to fill their papers with copy so sometimes the businesses get some freebie copy in the guise of an article:

After troubled startĀ  Moss Foods picking up


by Tanya Lester

Having recently acquired a Chinese noodle contract with Western Grocers’ Fortune label, business at Moss Food Processing Ltd. is picking up and there is talk at the Winnipeg head office of getting into the production of a thicker spaghetti noodle also.

Besides the Fortune label, the plant produces chicken, beef, pork, mushroom, shrimp, and plain flavored Chinese noodles for Safeway’s Townhouse brand and its own Riddles lable.

Moss Food Processing Ltd. bought the plant after Mossbank Foods, the previous owners, went bankrupt in February, 1980. Mossbank Foods was owned by shareholders who lived in Mossbank with Amour Foods most shares….

… the plant (was given) five months to become a viable operation although the townspeople, who had shares, seemed willing to hold on to the plant for a longer period. Mr. Rollie thanks Amour Foods should have given the plant a longer time before filing bankruptcy papers.

The new owner’s name is Peter Moss thus the slight name change to Moss Food Processing Ltd. Mr. Rollie feels business at the plant will be picking up by the spring. “The market is opening up,” he said. “People are getting used of the product.”

The plant employs 11 people who, for the most part, do assembly line work to keep the processing of the noodles running smoothly. Most of the machinery was made in Japan…parts must be ordered from Japan. But Mr. Rollie said this rarely happens because the equipment is not complex. It is mostly made up of belts and an electric

The noodles are made of flour, water, and a liquid solution of soya powder, kansui mix, salt, and water. After the flour is mixed with the liquid, the resulting dough runs through rollers which determine the noodles’ thickness.

Then the noodles go through a steam tunnel which cooks and jellitizes them. Next, the noodles go through the fryers where they are fried in rapeseed oil (previously palm oil was used) at about 140 to 150 degrees Celsius. They are cooled, packaged, with flavor packets and boxed….


To read other posts in this blog of articles on eclectic subjects, please go to and

Tanya’s books are Confessions of a Tea Leaf Reader and Friends I Never Kneew (available for purchase from the author or as well as Dreams & Tricksters as well as Women Rights/Writes.

Tanya works as a psychic doing tea leaf reading, tarot and gypsy card readings. She is also a reiki master and instills her readings with this healing energy. She housesits fulltime. For more about her passions/work, contact her by texting/calling 250-538-0086 or emailing tealeaf.56@gmail.comĀ  Her web site is:



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