Q1
How do you prevent noodles from developing a rancid flavor during shipping?
The rancid flavor mainly comes from the natural oils in flour oxidizing when exposed to air, especially in hot and humid environments, where the reaction accelerates. To minimize this risk, SING-LIN Foods implements strict controls from raw materials to processing:
• Sealed raw material delivery system: Fresh flour is transported by bulk tank trucks into sealed storage silos. Within the factory, enclosed pipelines are used for transfer, preventing exposure to air and moisture during transportation and feeding, reducing the chance of oxidation at the source.
• Multi-stage drying process: By controlling temperature, humidity, and airflow in stages, we regulate noodle moisture content and drying curves, avoiding high temperatures that could cause oil deterioration while improving drying efficiency and stability.
Even if noodles develop a slight odor after long storage, it will dissipate once they are boiled, without affecting their taste or eating quality.
• Sealed raw material delivery system: Fresh flour is transported by bulk tank trucks into sealed storage silos. Within the factory, enclosed pipelines are used for transfer, preventing exposure to air and moisture during transportation and feeding, reducing the chance of oxidation at the source.
• Multi-stage drying process: By controlling temperature, humidity, and airflow in stages, we regulate noodle moisture content and drying curves, avoiding high temperatures that could cause oil deterioration while improving drying efficiency and stability.
Even if noodles develop a slight odor after long storage, it will dissipate once they are boiled, without affecting their taste or eating quality.
Q2
How does SING-LIN Foods reduce noodle breakage?
Noodles usually break when the gluten structure weakens or they lose too much moisture. To solve this, SING-LIN Foods uses a special two-stage resting process. By carefully controlling temperature, humidity, and timing, starch and proteins absorb water evenly, creating a stronger gluten network that makes the noodles springy and resistant to overcooking. We also add more water during mixing - 32% compared to the industry’s usual 28 - 30%. This keeps our noodles moister and sturdier than typical products, effectively reducing breakage.
Q3
What is the difference between instant noodles and steamed noodles?
• Instant noodles are typically deep-fried. The noodles are first steamed, then fried, making them crispy and long-lasting. However, since frying exposes oils to high heat, the risk of oxidation increases, making them less healthy.
• Steamed noodles, on the other hand, are steamed and then dried without frying. This fixes the protein structure, supports large-scale automated production, gives a moderately springy texture, and is a healthier option.
SING-LIN Foods provides non-fried steamed noodle blocks. They look similar to instant noodle blocks but are made with non-fried techniques - delivering both health and great taste.
• Steamed noodles, on the other hand, are steamed and then dried without frying. This fixes the protein structure, supports large-scale automated production, gives a moderately springy texture, and is a healthier option.
SING-LIN Foods provides non-fried steamed noodle blocks. They look similar to instant noodle blocks but are made with non-fried techniques - delivering both health and great taste.
Q4
How do SING-LIN Foods’ noodles avoid turning mushy after cooking and reduce cloudy broth caused by starch?
In general, using enough water, waiting for it to fully boil before adding noodles, and controlling cooking time ensures an ideal springy texture while preventing mushiness and cloudy soup.
But the real difference lies in noodle design. At SING-LIN Foods, we optimize both raw materials and processing for more consistent cooking performance.
We use first-grade patent flour from the wheat core, the purest part of the grain. With fewer natural impurities, noodles release less starch during cooking, avoiding cloudy broth while preserving a natural wheat aroma.
Furthermore, our high-hydration two-stage resting technique and multi-phase temperature–humidity drying control produce evenly dried, structurally strong noodles that resist becoming mushy.
But the real difference lies in noodle design. At SING-LIN Foods, we optimize both raw materials and processing for more consistent cooking performance.
We use first-grade patent flour from the wheat core, the purest part of the grain. With fewer natural impurities, noodles release less starch during cooking, avoiding cloudy broth while preserving a natural wheat aroma.
Furthermore, our high-hydration two-stage resting technique and multi-phase temperature–humidity drying control produce evenly dried, structurally strong noodles that resist becoming mushy.
Q5
What is special about SING-LIN Foods’ noodle-making process?
SING-LIN Foods uses modern, precise methods to faithfully recreate traditional noodle-making. Every step is carefully designed: ingredients are automatically measured and mixed, the dough undergoes a two-stage resting process, noodles are rolled nine times, dried through a continuous multi-stage drying system, cut automatically, and then allowed to rest gently before packaging. While modern technology ensures consistent quality and output, we never skip any traditional step. This meticulous process gives the noodles their smooth, soft, springy, and chewy texture, making them resistant to over-soaking and ensuring they don’t cloud or alter the soup, allowing flavors to combine perfectly.
