As the largest noodle maker in Asia, SING-LIN Foods has always relied on our automated OEM noodle factories to produce high-quality noodles. Everything can nevertheless be traced back to the spirit of “hand-pulled noodles.” Traditional hand-pulled plain noodles from Japan involve repeatedly pulling the noodles by hand to achieve the smoothest texture. At SING-LIN Foods, the cult of “Artisanal Noodle-making” is melded with high-tech noodle-making to craft a wide variety of noodle products. Be it noodles, pasta, or dried noodles, you can always taste artisanal spirit of SING-LIN in every bite.

For an artisan, noodles have their own soul. Firmness, resilience and water absorption are all critical to determining the texture. That’s why SING-LIN is not content with off-the-shelf options. Instead, we work with tine industry, government and academia to develop our own flour mixes and create SING-LIN’s very own “Special Patent Flour for Noodle-making.”We even built our own bulk flour trucks at great cost to ensure every ouch of ingredient we use are only transported through clean, hygienic channels sealed against contamination out of our artisanal commitment to only the best quality ingredients.

The noodle-making craftsmanship at SING-LIN is a modernized interpretation of ancient techniques. From automated feeding to the two-stage aging/proving process, nine-step kneading process, continuous multi-stage drying process, automatic cutting then final resting, extreme care is taken at every step to transform the production process into a demonstration of the SING-LIN artisanal spirit. It is worth noting that while dry noodles with 28% water content continues to be the standard practice in the market, SING-LIN pushed mechanical production techniques to its limits by increasing the water content to 32% in order to recreate the supple smoothness of traditional noodles.

At SING-LIN, we specialize in converting ancient wisdom into scientific specifications and precisely controlled parameters. From the injection of chilled water to the kneading rhythm and the resting time of dough and sheets, a series of carefully designed processes strove to present consumers with the essence of traditional noodle-making process. This is therefore not just improvements to the production process. It is in fact a continuation of the artisanal spirit.When we look back on the SING-LIN commitment to quality, the focus is now no longer on whether the dough was actually kneaded by hand. Instead, the emphasis on ensuring that the ingredients and how they are processed can be used with modern technology to recreate the subtlety of traditional artisans. From the raw ingredients to the production processes, and from the quality to the flavor, SING-LIN hopes to keep the flame alive through technology in order to produce noodles of consistently high quality that embody the artisanal spirit of accountability and altruism.