Noodle making process
KING NOODLES noodles is produced by semi-automatic machinery, inherits the unique experience of hand-made noodles, and uses automated equipment to improve output and quality. It is hoped that on the basis of yield and quality, people all over the world can eat Taiwanese noodles.
Stir
Strictly select high-quality flour from the top three flour mills in Taiwan, feed 6 or 10 packets of flour each time. Quantitative water injection equipment keeps the ratio of flour and brine to a certain level. Automatic mixing equipment, so that the time and action of each mixing are consistent. Make the dough quality stable.
Compound calendering
Compound calendering is critical to the taste of noodles. Calendering, as the name implies, uses a roller to press the dough into a dough, and multiple rolling can make the dough dense. Compounding is to overlap two pieces of dough up and down, and then calender again to increase the density of the dough again. KING NOODLES’s noodles are compounded twice and calendered six times in the noodle stage, so the noodles are very firm and the taste and elasticity of the noodles are in the best state.
Forming
Shaping refers to cutting the dough into noodles. The forming machine used by KING NOODLES is a special cube surface forming machine, which can form 12 noodles in one second. The output is greatly increased and the quality is stable.
drying
The formed noodles have a high water content and need to be dried before they can be stored at room temperature. Drying is most important to the quality of noodles. If the moisture is not dry enough, microorganisms are easy to breed and cause food safety problems. KING NOODLES’s drying room can control the temperature and humidity. During the 14-hour drying process, the temperature and humidity will continuously change, so that the water can slowly move from the inside of the noodles to the surface without remaining inside. KING NOODLES has many kinds of noodles. The drying parameters of each kind of noodles are not the same. The accumulated parameters over the years, regardless of the coarse or fine noodles, can be dried to within the standard without drying out.
Package
Noodle packaging is divided into inner packaging and outer packaging. The inner packaging paper is a packaging bag that directly contacts the noodles. The inner packaging can isolate the dust and moisture in the outside air, which is very important for food safety. KING NOODLES has four inner packaging machines, which can meet a large number of packaging needs.
The outer packaging refers to a package of noodles, 4 packages in an outer bag, and then 8 to 12 bags into a box. Or is it 12 packed into a box. The focus of the outer packaging is date printing and quantity counting.