Prescription of the authentic dry rolled noodle-production:
Out of one of five silo's the carefully selected hardwheat flour is transported to the productionline. The flour is dosed automatically with water and mixed and knitted very well. Out of the knittingmachine the dough is rolled on a belt until a 1.20mtr dough width is reached. The dough is falten several times and rolled several times. This to optimize the gluten structure in the dough. After rolling the dough is cutted in to strings of 3mm or 2mm width and laminated on a thickness the customer prefers. The noodles are automatically hanged on transport bars. These bars are transported automatically through a pre-dryer, than put into the enddryer. In these dryers the products are dried for 12-14 hours according to special dryingprogramms. The next day the noodles are packed on the packaginglines, tailor-made adjusted to the whish of the customer.
ALL INFO ABOUT NOODLES
For all info about the advantages of the noodles, you click....
TAILOR MADE OPTIONS
The dry rolled noodles can be tailored to the wish of the customer. Pre-cutting the lenght of the noodles can avoid a lot of problems during processing, mixing and packing ready meals or snacks and salades. Read all the other options too.
PROMOTION FILM WOKNOODLES
View the film of Tai Ming Woknoodles shown on board of all KLM flights during the Olympic Games in Beijing.