The difference between semi dry noodles, fresh noodles, and dried noodles
Release time:
2023-04-18
Semi dry noodles, also known as semi dry noodles (also known as semi raw noodles in Japan), originated in Japan and have a long history of production. It is a variety between fresh noodles and dried noodles, and its water content is also between fresh noodles and dried noodles, generally controlled between 22% and 26%, hence it is called semi dry noodles.
Semi dry noodles, also known as semi dry noodles (also known as semi raw noodles in Japan), originated in Japan and have a long history of production. It is a variety between fresh noodles and dried noodles, and its water content is also between fresh noodles and dried noodles, generally controlled between 22% and 26%, hence it is called semi dry noodles.
（1） Fresh noodles are made from wheat flour as the main raw material, with a moisture content of about 28%. The main characteristics are high moisture content, good taste, but short shelf life. Generally, it is available for sale at the vegetable market.
（2） Semi dry noodles are made from wheat flour as the main raw material, and are produced through processes such as kneading, ripening, rolling, slicing, cutting, and packaging. The moisture content of the wet noodles is generally between 22% and 26%. The main characteristics are high moisture content, good taste, and longer shelf life than fresh noodles.
（3） Hangmian is a dry noodle produced from wheat flour as the main raw material through processes such as kneading, ripening, rolling, cutting, hanging drying, cutting, and packaging. Noodles are dried and have a moisture content generally below 14.5%. The main characteristics are low moisture content, easy storage, and convenient consumption.
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