NOODLE SCALE INDUSTRY MANUFACTURING TECHNOLOGY OF HOUSEHOLD

Noodles is one of food products in the favorite by many people ranging from urban to rural communities. This is due not only because it tastes pretty good, but also a practical way they are presented in a short time. Food mi can be presented in various forms of cuisines ranging from the sale in the form of roadside hawker to the luxury restaurant.
Broadly speaking, the kinds of noodles can be divided into raw noodles (fresh / raw noodle), wet noodles (wet noodle), dry noodles (dry noodle) and instant noodles (instant noodle). Processing to the first three types (raw noodles, wet, and dry) and can easily be produced in the household because it does not require sophisticated equipment. Mi raw and wet noodles are widely used for mixing or to make a meatball noodle dishes that are sold in restaurants. Both types of these noodles is easily destroyed by high water content and can be saved only about 1-2 days or 3-4 days if stored in the refrigerator. Dried noodles obtained by drying the raw noodles and can be stored longer, but easily broken (destroyed) because it is fragile. Hence dried noodles should be treated with caution, especially in packaging and marketing.

Instant noodles are generally produced large industry because it requires sophisticated equipment to form a rope waves noodles, cooking with steam, frying and drying in a short time. Examples of instant noodles, among others: Indomi, Supermi, Popmi and so on.