Industrial guide · Fried and non-fried
Instant noodle production
Follow a typical sheeted instant noodle line from mixing to a dry block that rehydrates as intended in the bag or cup format.
- Mix and form
- Steam and portion
- Dehydrate
- Cool and pack
From ingredients to finished noodles
- Mix and form
- Specify the flour or starch blend and water. For a sheeted line, roll the dough, slit the strands and form the desired profile.
- Steam and portion
- For a typical wheat noodle route, steam to pre-gelatinize the noodle, then portion it to suit the block shape and the pack.
- Dehydrate
- Choose frying or a non-fried drying route. Confirm the block geometry, dehydration uniformity and throughput on the selected route.
- Cool and pack
- Cool the dried block before packing. Check block breakage, compatibility with sachets or toppings, and the bag or cup seal.
Fried and non-fried blocks
- Fried
- Test how the block rehydrates and verify oil quality and oil management for the selected process.
- Non-fried
- Test moisture uniformity, dryer residence time and cooked bite after rehydration. Compare center and edge samples of the block.
Production trial
What to record
Test the full preparation printed on the pack, including water volume, temperature and wait time. Check rehydration, texture and broken strands. WINA reported about 124.2 billion servings of global demand in 2025.