This turnkey noodles plant makes up to half a million packs of dry Hakka noodles per day!
We are provider of commercial and industrial noodle machines, and noodle production lines. We build turnkey noodle plants (noodle factorys) that produce fried, dried and fresh noodles of wheat flour, rice, millet and starch from mung bean, potato and cassava.
The extrusion type industrial noodle machines and vermicelli noodle machines of our turnkey noodles factory are very to operate.
Wet starch, dry starch or wheat flour can be used for vermicelli processing. The water content of wet starch should be less than 40%.
Determine the ratio of water and starch or flour and mix them. Note that the added water should be less than 40% so that the dough slurry is not too thin or too thick. The equipment used includes spiral industrial noodle machine mixer and vacuum mixer.
The mixed dough slurry is directly extruded through a spiral extruder to complete the maturation of dough slurry and extrusion of vermicelli, and then the extruded vermicelli is cooled. The orifice diameter of the extruder die is about 1.2mm (customized according to our clients' specifications). The temperature in the extruder should be higher than 110°C, and precooling temperature is normal ambient temperature.
Cut the vermicelli after cooling at room temperature, dry it in the vermicelli drying room, and then put it into the freezer for freeze aging, and thaw it after a certain period of time.
Temperature difference:
The drying site can be a drying chamber or a drying room.
When operating in the drying room, the vermicelli should be evenly distributed on the vermicelli drying rods, and the rods e should be turned over in time to prevent breaking and drawing. For industrial noodle machine hanging basket dryer operation, the drying time needs to be adjusted according to the temperature and humidity. After drying, the vermicelli should be neatly stacked and wait for packaging into boxes. The maximum drying temperature is about 80°C, and the moisture content of the vermicelli after drying should be lower than 14%.