Let’s make instant noodles
Find innovative production technology for making instant noodles and connect directly with world-leading specialists.
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.
Which instant noodles technology do you need?
Top load Case Packer For Food Products
If you want to pack your food cartons, doy packs and pouches into regular cases, a sm…
There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us
Too much choice? Don't worry, we got you!
Connect directly with world leading technology suppliers.
We will connect you directly with a technology specialist that has experience with your process.
Contact usStretch 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.