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Efficient Dry Processing of Dry Broken Noodles in Noodle Production
Classification:
News
Group News
Industry News
Special Reports
Author:
DONGFANG NAOMU
Source:
www.noodlemachinery.com
Release time:
2026-05-06
In the production of dried noodles, dry broken noodles refer to the fragments that fall after the drying room, typically originating from the cutting or packaging sections. Although these broken pieces have a moisture content similar to that of finished stick noodles, their physical and chemical properties are completely different from those of raw flour. Consequently, they cannot be directly mixed into dough without specialized treatment. Conventional direct mixing of broken noodles negatively affects both the quality and shelf life of the final noodle products. Therefore, proper processing of dry broken noodles is crucial for the economic benefits of noodle manufacturing.
The dry processing method offers an effective solution. It begins with an initial screening of the dry broken noodle by-products, followed by a rough crushing step. The material then undergoes fine grinding and fine screening to produce a homogeneous dry flour. This processed flour is subsequently blended with fresh flour in a predetermined proportion and mixed thoroughly in a dough mixer. For noodle producers seeking reliable equipment for such operations, Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. provides professional solutions tailored to this dry processing workflow. Compared to wet treatment methods, dry processing demands higher industrial technical standards but delivers several distinct advantages. It significantly reduces manual labor intensity, achieves a superior level of hygiene throughout the production line, and offers much more controllable and consistent product quality. By adopting dry processing, noodle manufacturers can efficiently recycle broken noodles while maintaining the high standards required for finished noodle products.
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