Description

• Vacuum Kneading: Air is first extracted before the dough is kneaded, reducing the presence of air molecules that can disrupt the firm texture of the noodles when formed.
• Continuous Dough Resting Machine: Traditionally, dough is flattened into long strips, rolled up, and placed in plastic bags to rest. The continuous dough resting machine reduces the chance of product contamination from reused plastic bags. It also ensures consistent resting times, preventing variations in product quality due to differing rest periods.
• Six-Stage Rolling Process: Mimicking traditional hand-rolling techniques, this automated process gradually flattens the dough in stages, from coarse to fine, to achieve the desired thickness. This ensures even distribution of water molecules throughout the dough.
• Stainless Steel Molds: Tiger Brand is one of the few noodle factories that use stainless steel molds, preventing plastic molds from breaking or chipping during the sun-drying and baking processes, which could contaminate the product.
• Automated Conveyor Belt Drying Line: The drying process is fully automated, with noodles transported to the top floor's sunlight drying and baking area via a conveyor belt. This reduces the risk of cross-contamination caused by manual handling. Every noodle passes through the same airflow and sunlight exposure, ensuring even temperature and consistent quality.