Process of Making Fresh Noodles in Factory

Noodles are a very popular food, and their production only requires a few simple steps. Below, we will introduce the process of making fresh noodles in factory.
 

1. Dough Mixing
The first step in making fresh noodles is dough mixing. The key to this step lies in controlling the ratio of flour to water and ensuring the evenness of the mixing. In factories, automatic dough mixers are typically used. The flour-to-water ratio varies depending on the type of noodle and its intended use. Sometimes a small amount of salt is added to enhance gluten formation, making the noodles more elastic.
 
2. Rolling
The dough flakes are fed into the automatic noodle machine via an automatic feeding system. The noodle machine consists of multiple sets of rollers, through which the dough is sequentially extruded, stretched, and folded. During this process, the gluten network gradually forms, making the dough sheet more compact and resilient. After multiple rolling processes, the dough sheet has a smooth surface and uniform thickness, laying a good foundation for the subsequent cutting process.
 
3. Cutting
After rolling, the dough sheets are fed into the cutting section. The size of the cutter can be freely changed as needed to making noodles of different widths. On some production lines, the cut noodles also pass through an automatic flour-sprinkling system to prevent them from sticking together.
 
4. Packaging and Preservation
Depending on different market demands, vacuum packaging or modified atmosphere packaging can be selected. This packaging method effectively inhibits microbial growth, extends the shelf life of fresh noodles, and maintains their softness and fresh taste.
 
The process of making fresh noodles in factory is a perfect blend of traditional craftsmanship and modern machinery. From kneading the dough to packaging, every step is strictly controlled to ensure the elasticity, texture, and hygiene of our fresh noodles.