Description
- Sticky flavor through a process of kneading flour Because our kneading noodle is worked in the state of vacuum, air is excluded in the dough.
- Accordingly, it becomes to sticky and excellent flavor noodle more than other ordinary ones.
- Elastic noodle by step-by-step drying system Vacuum kneading noodle is manufactured through the step-by-step drying method which can optimize temperature and moisture, making even the inside of noodle dry.
- Therefore, the noodle is very elastic with no easy soddeness for a long time when cooked.
- Soft noodle by well-matured manufacturing process by adding plenty water By adding plenty water in the process of kneading, it strengthen the gluten of flour.
- And, by long-hour-maturing, feeling of noodle is very sticky as well as soft after it is cooked.
