Henan Dongfang Noodle Machine Group Co., Ltd.
| Payment Terms | L/C, T/T |
| Supply Ability | 200 sets per year |
| Delivery Time | 60-120 days |
| Packaging Details | Simple packaging; wooden box packaging |
| Product Name | Maggi Instant Noodle Making Machine |
| Noodle Cake Shape | Square |
| Production Capacity | 40000-300000bags/8H |
| Noodle Cake Oil Content | ≤18% |
| Frying Time | 90sec |
| Feature | Fully Automatic |
| Brand Name | Dongfang |
| Certification | ISO9001, CE |
| Place of Origin | Henan, China |
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Product Specification
| Payment Terms | L/C, T/T | Supply Ability | 200 sets per year |
| Delivery Time | 60-120 days | Packaging Details | Simple packaging; wooden box packaging |
| Product Name | Maggi Instant Noodle Making Machine | Noodle Cake Shape | Square |
| Production Capacity | 40000-300000bags/8H | Noodle Cake Oil Content | ≤18% |
| Frying Time | 90sec | Feature | Fully Automatic |
| Brand Name | Dongfang | Certification | ISO9001, CE |
| Place of Origin | Henan, China | ||
| High Light | 90 sec Instant Noodle Production Line ，Stable Performance Instant Noodle Production Line ，300000bags/8H Instant Noodle Production Line | ||
Stable Performance Maggi Instant Noodle Production Line Easy Maintenance
This equipment is used for the continuous production of fried square noodles with high production efficiency. The fried noodle cakes can be rehydrated or eaten directly. The instant noodles after rehydration are soft and gluten; if eaten directly, the taste is crispy and the flavor is rich.
Instant noodle making process:
Brine mixing and measuring---Mixing---Ripen conveying---Rolling---Steaming---Cutting and folding---Frying---Cooling---Packaging
Technical parameters
| Product Name | Maggi Instant Noodle Making Machine |
| Noodle Cake Shape | Square |
| Production Capacity | 40000-300000bags/8H |
| Noodle Cake Oil Content | ≤18% |
| Frying Time | 90sec |
| Feature | Fully Automatic |
Introduction to the dough mixing process:
Dough mixing is to uniformly mix flour and water for a certain period of time to form a wet dough with certain processing properties.
Basic principle: When flour is evenly mixed with water, the gliadin and glutenin in the flour absorb water and swell, and are surrounded by a network of wet gluten. When a certain gluten network is formed, stop fast beating to prevent the formed network from being interrupted, and start slow beating to further expand and extend the gluten, so that the formed dough has good processing performance.
Process requirements: good processing performance, sufficient and even water absorption of flour, loose particles, uniform size, uniform meat yellow color, no "raw flour".
Packing and delivery
Company Details
Business Type:
Manufacturer
Year Established:
1975
Total Annual:
＄40million-＄50million
Employee Number:
500~600
Ecer Certification：
Verified Supplier
Company Profile Henan Dongfang Noodle Machine Group Co., Ltd. was founded in 1975. The company covers an area of more than 300 mu and standardized factory building area beyond 150,000 square meters. Besides, there are over 600 highly qualified employees in Dongfang, includ... Company Profile Henan Dongfang Noodle Machine Group Co., Ltd. was founded in 1975. The company covers an area of more than 300 mu and standardized factory building area beyond 150,000 square meters. Besides, there are over 600 highly qualified employees in Dongfang, includ...
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