Monday, September 28, 2009

Noodle Production

Noodle Production
Noodle production methods differ somewhat from the procedures used for either macaroni products. The problems involved in proportioning and adding the eggs.

The principal difference in manufacturing, however, is that noodles are made as a flat product, and can be cut from a sheet of dough.

A few manufacturers extrude noodles through a die in much the same manner as other short cut products are made, that is, each strand is the width of one noodle.

The majority of producer, however make use of continuous processing equipment which forms a sheet of dough about 20 inches wide and from 0.070 to 0.125 inch in thickness.

This sheet of dough is fed into cutter consisting of calibrating rolls which reduce it to the required final thickness, then to cutting rolls which sever the sheet lengthwise to the required width, and finally to cutters which divide the strands into pieces of the required length.

The rest of the basic manufacturing operations for noodles are very much the same as those for macaroni.

In the old method the ingredient s are combined and blended in a mixer for 10 to 15 minutes before the mixture is dumped into a kneader, or gramola, where the dough is compacted. At the end of this operation, the procedure differs somewhat in that the chunks of dough are fed into a machine called a “dough brake.”

Large slabs of dough are fed back and forth through rollers which are moved closer and closer together, in steps, gradually reducing the thickness of the dough sheet.

When a specified thickness has been reached, the dough is would on a spindle for later feeding to the cutter.
Noodle Production

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