Wet Noodles Process Flow
Production of yellow mee, thick yellow mee, thin yellow mee, short laksa and long laksa Daily production >17,500kg Own 2 units
Stage1: Mixing
Raw materials are mixed in mixer to form a desired dough
Stage 2: Rolling & Cutting
Dough is rolled into long flatten sheet, followed by cutting of the long sheets into specific size and shape
Stage 3: Blanching
Noodles are blanched in boiling water, followed by cold water to halt the cooking process
Stage 4: Draining & Cooling
Noodles are then drained & cooled immediately to avoid them sticking together
Stage 5: Packaging
Finally, noodles undergo a thorough QC check and packed according to desired weight and packaging
Steamed Noodles Process Flow
Production of koay teow Daily production >4000kg Own 2 units Stage1: Mixing
Raw materials are mixed in mixer to form a desired batter
Stage 2: Steaming
Batter is poured and spreaded evenly in a tray and steamed in steamer
Stage 3: Cooling & Cutting
Koay Teow sheets are cooled and cut into specific size an shape
Stage 4: Packaging
Finally, noodles undergo a thorough QC check and packed according to desired weight and packaging
Dry Noodles Process Flow
Production of wantan mee, hakka mee, pan mee, wantan skin and sui kao skin Daily production >380,000 pcs Own 2 units Stage1: Mixing
Raw materials are mixed in mixer to form a desired dough
Stage 2: Rolling & Cutting
Dough is rolled into long flatten sheets, followed by cutting of the long sheets into specific size and shape
Stage 3: Flour dusting
Noodles are evenly dusted with flour to avoid sticking together
Stage 4: Packaging
Finally, noodles undergo a thorough QC check and packed according to desired weight and packaging
Fried Noodles Process Flow
Production of fried mee suah and yee mee Daily production >250,000 pcs Own 2 units Stage1: Mixing
Raw materials are mixed in mixer to form a desired dough
Stage 2: Rolling & Moulding
Dough is rolled into long flatten sheets and moulded into desired round shape
Stage 3: Frying
Fresh Yee Mee are fried in hot cooking oil
Stage 4: Draining & Cooling
Fried Yee Mee are drained from excess oil & cooled immediately to keep its freshness
Stage 5: Packaging
Finally, noodles undergo a thorough QC check and packed according to desired weight and packaging
