Instant Food Processing Plant & Machinery Solutions

Grains and pulses are cleaned of dust, chaff, stones and tramp metal before they reach the mill. They are then milled and sifted to the flour or semolina grade the recipe needs.

Flour is hydrated and cooked or extruded so the starch gelatinises, which is what lets the finished product rehydrate in hot water. The cooked mass is shaped into noodle strands, flakes or granules.

The shaped noodle cake or granule is dried, either by frying or by hot air, until it is stable for storage without refrigeration. Liquid bases for soups and gravies are dried separately into powder.

Spices, dehydrated vegetables, salt and flavour powders are ground to a common particle size and blended into the seasoning mix. The blend is sieved and checked before it goes to filling.

Seasoning is filled into small sachets on multi-lane machines, while the noodle cake or mix is filled into pouches or cups. Sachets and the main product are brought together in the same outer pack.

Every pack is coded and passed through weight and foreign-body checks. Packs are then collated into cartons and cases for dispatch.