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< 2nd maturation |
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Dough that have gone through mixing, 1st maturation, pressing processes the previous day has formed well-linked gluten structures inside over night at appropriate temperature. |
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< Pressing |
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The last pressing process flatten dough pieces to proper thickness for rolling process, which comes next. The dough is divided into 4 chucks in the image for easier handling. (handling one whole piece of dough is cumbersome) |
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< Rolling |
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The last pressing process flatten dough pieces to proper thickness for rolling process, which comes next. The dough is divided into 4 chucks in the image for easier handling. (handling one whole piece of dough is cumbersome) |
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< Cutting |
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The edge of blade is set at 3 degrees vertically, rendering sharply cut noodles that are squared. When boiled, they become ideally shaped noodles with 4 sides dented inwards. |
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< Boiling |
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Cut noodle lines are moved onto a conveyer that is in side-to-side motion, lining them up for easy take-out. All left to do is boil them in a large pot with enough water. |
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Boiling may be the most difficult process in noodle making as how long it takes boiling to be done varies, depending on thickness of noodle, preference of consumers, and other factors. It is also important to boil noodle in sufficient amount of water. |
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> Washing |
Lines of noodle contain some slimy substance, which is actually melted dough after boiled. It is important to wash off as much of it as possible of noodle. Yet, wash them gently but well. |
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