Wheat flour is the main ingredient for making Asian noodles. The dough is compress between Set of two rolls to form a dough sheet. The Jas Enterprises is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slitting to produce noodles. The noodles are now ready for sale, or are further process to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow color and a firmer, more elastic texture.

Flow diagram for Noodles Making Machine

Mixing

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Sheeting and Compounding

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Sheeting, Slitting and Waving

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Drying Noodles

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Length Sizing of Dry Noodles

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Packing

Dough Mixing for noodles machines

Noodles made from wheat flour alone or in combination with buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles. There are many varieties in each noodles type, representing different formulation, processing and noodles quality characteristics. Noodles containing buckwheat are also call soba, meaning buckwheat noodles. These noodles are typically light brown or gray in color with a unique taste and flavor. Chinese type noodles are generally make from hard wheat flours, characterized by bright creamy white or bright yellow color and firm texture. Japanese noodles are typical made from soft wheat flour of medium protein. It is desirable to have a creamy white color and a soft and elastic texture in Japanese noodles.
Dough is so sensitive to processing, as is that in bread dough. Variations in noodles-dough water absorption among different flours are generally within 2-3%, and this is usual determine by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine & evenly distributed particle size flours to achieve optimum dough mixing.

Sheeting and Compounding

Crumbly dough pieces are dived into two portions, each passing through a pair of sheeting rolls to form a noodles dough sheet. The two sheets are then combine (compound) and passed through again sheeting rolls to form a single sheet. The roll gap is adjusting so that the dough thickness reduces.

Sheeting, Slitting and Waving

Further dough sheeting is doing by set of rolls with decreasing roll gaps. At this stage, roll diameter, sheeting speed and reduction ratio should be consider to obtain an optimum dough reduction. Noodles slitting is doing by a cutting machine, which is equipped with a pair of rolls, a slitter, and a cutter. The final dough sheet thickness is set on the rolls according to noodles type and measured using a thickness dial gauge. Noodles width determines the size of noodles slitter to be use. The sheet is cutting into noodles strands of desired width with a slitter. Noodles square. Noodles strands are cuts into a desirable length by a cutter. At this stage, Chinese raw noodles, Japanese udon noodles, chuka-men and Thailand bamee noodles making is complete. For making instant noodles, noodles strands are wave before steaming and cutting.

Drying Noodles

Noodles drying achieved by air-drying. The air-drying process has been apply to many noodles types, such as Chinese raw noodles, Japanese udon noodles, steamed and air-dried instant noodles, and others. Air-drying usually takes 5-8 hours to dry regular noodles (long and straight) and 30-40 minutes to dry steamed and air-dried instant noodles. Drying by frying takes only a few minutes. Vacuum drying of frozen noodles is a newer technology making it possible to produce premium quality products. For the manufacture of regular dry noodles, raw noodles strands of a certain length are hanging on rods in a drying chamber with controlled temperature and relative humidity. Air-drying usually involves multistage processes since too rapid drying cause's noodles checking, similar to spaghetti drying. In the first stage, low temperature (15-200 C) and dry air are apply to reduce the noodles moisture content from 40-45% to 25-27%. In the second stage, air of 400 C and 70-75 % relative humidity is use to ensure moisture migration from the interior of the noodles strands to outside surfaces. In the final stage, the product is further dried using cool air.
For the manufacture of air-dried instant noodles, wavy noodles-strands are first steam for 18-20 minutes at 1000 C, and then dried for 30-40 minutes using hot blast air at 800 C. The dried noodles are cool prior to packaging. Air-dried instant noodles have a low fat content so some people prefer them. They also have a longer shelf life because little fat rancidity is involved. Steaming appears to be very critical to this type of noodles since it affects the water dehydration rate of the product. However, slow output of the process and lack of pleasant shortening taste and mouth feel make the product less popular in Asia compared with instant fried noodles.
Drying by frying is a very fast process. Water vaporizes quickly from the surface of the noodles upon dipping into the hot oil. Dehydration of the exterior surface drives water to migrate from the interior to the exterior of the noodles strands. Eventually, some of the water in the noodles is replaces by oil. Many tiny holes are creating during the frying process due to the mass transfer, and they serve as channels for water to get in upon dehydration in hot water. It usually takes 3-4 minutes to cook or soak instant fried noodles in hot water before consumption.

Standard accessories of noodles making machines

• Motor Pulley
• Adjustable Rail For Fixing the motors.
• one number brass die.

Customers Who Bought This Noodles Machine following Item Also Bought

• Dough Kneader.
• Tray Dryer
• Steamer
• Extra slitting die.
• 2 H.P. ( 1.5 kW.) 4 Pole totally enclosed fan cooled three phase or Single Phase Sq. cage motor {Electricity (Special power can be accommodated): 220/380/415 Volts, 50/60 Hz , 3 Phase }.
• starters, main switch, ampere meter, capacitor for Three Phase Electric Motor.
• Suitable miniature circuit breaker with 3 meter cable & 3 pin top for single Phase Electric Motor.
• V belts

Noodles Machine's Technical Details

Model No	Jas-1947
Roll Width	10 Inch ( 254 MM )
Required Motor	2 H.P. ( 1.5 kW)
Production capacity per hour	45 to 50 Kilogram per hour
Required Space