A Tale of Two Lines: Equipment Divergence in Small-Scale Fried and Non-Fried Instant Noodle Production The instant noodle universe is fundamentally divided into two distinct kingdoms: the traditional, oil-rich world of fried noodles and the modern, health-conscious realm of non-fried (air-dried) noodles. While they may share a common origin in flour and water, the journey […]
Operating small fried instant noodle equipment is a critical process in the food manufacturing industry, where efficiency, safety, and quality must align to produce high-quality products. This equipment, often used in B2B settings for foreign trade, involves frying noodles in hot oil to achieve the desired texture and shelf life. However, improper handling can lead […]
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