Eggs in Noodle Manufacturing

Eggs in Noodle Manufacturing
In the manufacturing of noodles, egg yolks are first combined with water in a mixing tank. Most often, an attempt is made to combine just the correct amount of yolks with water so that the resultant mixture fed to the press will provide the right dough consistency and the correct amount of egg solids to give the correct solids content in the finished product.

This results in a rather difficult feeding problem, especially where the flow is regulated by a valve or orifice. The normal practice is to use a constant head tank having a standpipe which discharges through a line fitted with a valve to control the rate of feed.

This valve is subject to a buildup of sediment from the egg solids and therefore, some noodle manufacturers have substituted a constant displacement piston pump which assures a constant volumetric feed of the egg water mix.

Even though the egg solids in noodles constitute mainly 5.5% of the total solids in the finished product, they cost about as much as the flour sometimes more, sometimes less.

Consequently, even a small deviation from the correct rate of feed rates of eggs, can result in a substantial difference in the cost of the finished product.

Including less than the standard amount can lead to costly and embarrassing actions by regulatory agencies of the Federal government.
Eggs in Noodle Manufacturing