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| > Noodle making cosisits of 6 major processes, mixing, maturing, pressing, rolling, cutting, and boiling. Every process is crucial in making well-textured noodle. We, Yamato Manufacturing Company Co. have designed a series of equipments that are perfected to maximum efficiency and effectiveness in executing each process. |
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| > Mixing process may be the most important process in that it determines the type of noodle to be made. Depending on the ratio of water to the volume of flour, salt, and other extra ingredients, most of what comprises taste of noodle is decided at this process. Other natural factors, such as temperature, humidity, and so on also alter the appropriate mixing ratio. Yamato's mixing system has reduced the effects of the natural factors as much as possible to ensure consistent quality in production. |
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| > There may be a number of people who hear the term, "maturation" in making noodle. Maturation or conditioning process comes crucial when making noodle with elasticity and stickiness, which are distinctive characteristics of SANUKI udon and other famous noodle dishes. In maturation process, by maintaining the temperature of storage at certain degree, strong gluten structure (web-like structure that connect flour and water particles) is formed, resulting in well-built foundations for great textured noodle. Our maturation box provides just this function. |
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| > What pressing process does in making noodle is to forcefully form a chunk of noodle dough. Dough after mixing process is still loose with water and flour. Yamato employs foot-treading motion in pressing process. By applying equal amount of pressure from above on dough, water permeates well into flour particles, leaving little air pockets. |
 > Presser |
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| > Rolling or stretching process comes the second from the last major process in noodle making. At this point, the gluten structures in dough is complete and ready to be processed to lines of noodle. However, applying too much pressure on the dough at once damages dough structure. Our presser renders gradual thining by processing dough sheet several times through rollers that change their gap at each round. |
> Roller |
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| > With the tip of blade, angled at 3 degree vertically, our cutting system renders squared edges on lines of noodle, which give off great eating texture. With a conveyor deployed on top and moving tray underneath the cutter component, it is as easy as hitting a button and retreive finished lines of noodle on the tray. |
> Cutter |
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| > Boilding perhaps is the most difficult task in noodle making as far as timing go. There are many preferences in hardness of noodle when consumed. Time and power is the issue in boiling process. Our boiling system minimizes the difficulty and maximizes efficiency of actual operation. |
> Boiler |
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