Part 3/9:
After rolling, the thin dough sheet is cut into curvy noodles, showcasing the elegance and precision of the cutting machines at work. These blades ensure every noodle is uniform in size, while separators maintain proper spacing, resulting in a visually appealing product.
Next, in a fascinating series of events, we watch as the raw noodles are coated with steam by machines that spray water, aiding in their half-cooking. Once steamed, the noodles are delivered via conveyor belts to an automated cutting machine, which efficiently slices them into the required sizes and seamlessly molds them.