Food Research Lab- The Noodle Maker

Food Research Lab- The Noodle Maker

The noodle maker is simple equipment present in our pilot plant facility to extrude cold food ingredients such as wheat, rice, corn, etc., to produce noodles, pasta, and crisp related products. It is not as complex and advanced as the twin-screw extruder. However, it comes in handy while developing new products.

It helps in formulating small batches of noodles or pasta. Clients can approach Food Research Lab with their new ideas for noodles and pasta products.

Our food product developers can conduct multiple trials with new flavours or ingredients using this simple equipment. A simple noodle product development process would look like this;

1. 1. The noodle dough is made into a circle or any other shape that fits the equipment; the dough is then expanded into the thickness intended.
   2. The dough is then folded and fed where the required shape and thickness are achieved.

Flour is added in between to prevent the dough from sticking within its layers and around the equipment’s walls. The equipment feeds out the final product, working on the pressure and grinding principle.