If your fresh wet noodles taste dense and lifeless (lacking springiness), the issue likely lies in the “vacuum mixing” stage.

Intelligent Vacuum Mixing

The HICOCA MXSM-450 intelligent production line for fresh wet noodles solves quality issues at the source. The vacuum mixer evacuates the mixing chamber to a vacuum level of -0.06 MPa to -0.08 MPa. In this vacuum environment, water is atomized, allowing it to bond more easily with flour; proteins and starches fully absorb the moisture to form a high-quality gluten network. Variable-speed mixing—combining high-speed uniform mixing with low-speed tension relaxation—preserves the integrity of the formed gluten structure.

Multi-Layer Composite Sheeting Process

The proprietary multi-layer composite sheeting process is the line’s core feature: dough sheets and dough flakes are combined into six layers. Controlled by seven pairs of high-chrome alloy rollers and seven independent three-phase variable-frequency motors, this process creates a gluten network with a rich, layered texture. Paired with a reel-based maturation unit (capable of storing 10 sets of resting dough rolls), the system wraps the dough sheet in film to prevent moisture loss, utilizing the dough’s own heat and moisture retention for superior maturation. The final fresh wet noodles are smooth on the outside yet soft on the inside, with a dense outer layer and airy interior, offering a delightful, springy texture and authentic wheat aroma.

Dear old friend, tell us your production capacity, available floor space, and budget, and we will tailor a production line solution specifically for you!