Web Menu

Product Search

Language

Share

Snack Noodle Production Line Wholesale

EQUIPMENT
Nantong Chang Hao Mechanical Manufacturing Co., Ltd. Home / Products / Snack Noodle Production Line

Equipment

Nantong Chang Hao Mechanical Manufacturing Co., Ltd. view catalog

Snack Noodle Production Line Suppliers

We are the only company who use Taiwan technology and process in China, our core technology is high temperature fried and dry puffing, the forming technology is from Japan, so the product from our machine is puffing enough, crisp and delicious, if you not use this technology, the product will test hard, not delicious.

About Us
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.
Nantong Chang Hao Mechanical Manufacturing Co., Ltd.

Nantong Chang Hao Mechanical Manufacturing Co, Ltd. is a modern science and technology enterprise integrate R&D, design, manufacture, sales, service and import & export business.As a famous China Snack Noodle Production Line Factory and OEM/ODM Snack Noodle Production Line Suppliers , We have a fried instant noodle production line, a non-fried noodle production line, specialty noodle production line, short cut pasta and spaghetti production line, rice & bean/potato vermicelli production line, rice noodle production line and snack noodle production line, with more than 30 varieties of products.

Since the establishment of the company, nearly one hundred production lines of various types have been exported to dozens of countries and regions in Europe, North America, South America, the Middle East, Southeast Asia, and Africa. Excellent quality and after-sales service have been recognized and appreciated by customers at home and abroad.

Our company has successively reached a strategic partnership with Uni-President Enterprise and the Swiss Buhler Group, the cooperation with the world's top groups has brought high-end equipment manufacturing standards and specifics to our company, and also become the basis for our company to enhance the international competitiveness of our products. important support.

In more than 20 years of development, Nantong Changhao's technical team has worked tirelessly. continuously innovated, and kept improving. The advanced technical equipment designed and developed has successively obtained national high-tech enterprise certification, CE certification, and several patent certificates.

Certificate Of Honor
  • Certificate
  • Certificate
  • Certificate
  • Certificate
  • Certificate
  • Certificate
  • Certificate
  • Certificate
News
Industry knowledge
How are waste and by-products managed in snack noodle production?
Waste and by-product management in snack noodle production is crucial for minimizing environmental impact and maximizing efficiency. Here are some common strategies for managing waste and by-products in snack noodle production:
Reuse and Recycling: Many waste materials generated during snack noodle production, such as trimmings or misshapen noodles, can be reused or recycled. These materials can often be reintroduced into the production process or repurposed for other applications, reducing overall waste generation.
Composting: Organic waste, such as leftover dough or unused ingredients, can be composted to produce nutrient-rich soil amendments. Composting helps divert organic waste from landfills and contributes to sustainable agricultural practices.
Energy Recovery: Waste materials with high calorific value, such as leftover dough or packaging scraps, can be used as fuel for energy generation. By incinerating these materials in controlled processes, heat or electricity can be generated, reducing the reliance on fossil fuels and minimizing waste disposal.
Effluent Treatment: Wastewater generated during the production process, including cleaning and sanitation activities, must be treated before discharge to minimize environmental pollution. Treatment methods may include physical, chemical, or biological processes to remove contaminants and ensure compliance with regulatory standards.
Resource Optimization: Implementing measures to optimize raw material usage and production processes can help reduce waste generation. This may include optimizing ingredient formulations, adjusting production parameters, and implementing lean manufacturing practices to minimize inefficiencies and material losses.
Packaging Reduction: Minimizing packaging waste is another important aspect of waste management in snack noodle production. This can be achieved by using lightweight materials, optimizing packaging designs to reduce material usage, and promoting reusable or recyclable packaging options.
What types of ingredients are typically used in snack noodle production?
Snack noodle production typically involves the use of a few key ingredients, although specific recipes may vary depending on the desired flavor, texture, and nutritional profile of the final product. Here are some common types of ingredients used in snack noodle production:
Flour: The main ingredient in snack noodle production is typically wheat flour. Specifically, durum wheat flour or semolina flour is commonly used due to its high protein content and gluten strength, which contribute to the texture and structure of the noodles.
Water: Water is essential for hydrating the flour and forming the dough. The amount of water used may vary depending on factors such as the flour's moisture content, the desired dough consistency, and the production process.
Salt: Salt is added to the dough to enhance flavor and improve the dough's elasticity and texture. It also acts as a preservative, helping to extend the shelf life of the noodles.
Oil: Vegetable oil or other fats may be added to the dough to improve the texture and mouthfeel of the noodles. Oil also helps prevent the noodles from sticking together during production and cooking.
Seasonings and Flavorings: Various seasonings, spices, and flavorings may be added to the dough to create different flavor profiles for the snack noodles. Common flavorings include salt, spices, herbs, cheese powder, chili powder, garlic powder, and onion powder.
Starches and Thickeners: Some snack noodle recipes may include additional starches or thickeners to modify the texture or improve the cooking properties of the noodles. Cornstarch, tapioca starch, or potato starch may be used for this purpose.