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Noodles comprise as much as 50% of all the processed wheat consumed in Asia. But the chewy, stringy meal is not only a staple in Asian countries. Instant noodles are a popular meal for many people on the go. Instant noodle making equipment produces miles of strands daily, ready to come to life with a dash of boiling water.

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Stretch the dough into a sheet to make noodles

The traditional ingredient in instant noodles is wheat flour. Other gluten-free products use rice or Kamut. Mix the flour with water and salt in a kneader until it combines into the unleavened dough.

The secret to perfect noodles is to develop the dough into a flat mass. Pass it through a roller machine to stretch it into a thin sheet. An alternative method is to form a continuous leaf with an extrusion machine.

Use specialized instant noodle cutting technology for a homogeneous size

Straight, wavy, or curly instant noodles come in various shapes and sizes depending on their intended dish. A regular thickness is 1.5mm in width, but sizes range from 2.5mm (very thick) to 1.0mm (very thin).

Move the dough into the cutting unit, where a rolling blade forms the fresh sheet into strands of precisely-cut noodles.

Instant noodles are par-cooked by steaming

The next process for the noodles is steaming. The high-temperature vapor partially cooks the dough as it passes through the steam chamber.

Once steamed, the noodles are ready for seasoning. A system of nozzles sprinkles the dough with the prepared mix according to the recipe. At this point, the par-cooked noodles still form a long strand of dough.

Fry the noodles to form the package-ready product

Use a knife system to cut the noodle mass into exact portions and deposit them in molds. These go through a fryer to combine the seasoning into the dough.

The frying process also compacts the portion into a rigid, if brittle, mass. Lead the instant noodles into a cooling tunnel to reduce the heat absorbed during frying. The noodles are ready to be packaged and shipped out.

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