Pro level noodle making knowledge: Better Noodles - More customer satisfaction
Working in a certain industry for a long time makes you take various things particular to that line of work for granted or simply stop noticing them, accepting them as something that goes as a matter of fact.
For the most part you become aware of this condition when you need to explain or teach something related to your field of expertise to those outside of it, or when they ask you specific questions.
The same logic applies to noodle making industry as well. Thus, although Yamato has been in the field of manufacturing noodle making equipment and supporting our customers all over the world for more than 4 decades, we are sometimes taken by surprise by the questions we receive from our existing or prospective customers. And a good surprise it actually is!
Because all the whats, hows and whys help us to keep track of what really interests our customers — the people whose success in noodle business we are committed to support and promote, the people who we ultimately work for, the very people whose concerns are at the center of all Yamato’s activities.
Such questions and inquiries not only give us hints and insights on product development and improvement, but also present a good material as topics for our online classes which we sincerely hope are helpful for both our customers and anyone interested in noodle cuisine in general or achieving success in noodles business in particular.
Among many such questions are those about
1) what determines noodle color, what pigments and coloring agents can be used for noodle making, in what quantities and what effect do they have on noodles
2) how noodles can / should be stored to keep them fresh, safe or even improve their taste and texture-wise qualities
3) what are the best ways to boil noodles
4) what is the relative capacity of different models of noodle making machines depending on the type of noodles they are used to produce
The questions listed above and much more will be discussed in detail during a free online class scheduled for May 27, 2022.
In particular we will focus on specific practical aspects of noodle making and preparation processes that may interest those who are already working in noodle business or only planning to venture into it, and are at the stage of collecting relevant information in the field.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT:
a link to the class’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | A lecture on various aspects of practical noodle making and noodle cooking (noodle color and coloring agents, noodle storage and preservation methods, noodle boiling techniques, noodle equipment production capacity depending on types of noodles) |
| 4:50 ~ 5:20 | Practical demonstration of using commercial-grade noodles making equipment to produce different varieties of fresh noodles |
| 5:20 ~ 5:30 | Demonstration of practical noodle boiling techniques |
| 5:30 ~ 5:35 | Q&A |
*May 27, 4:30 P.M. Japanese time will be:
May 27, 00:30 A.M. in Los Angeles;
May 27, 2:30 A.M. in Dallas;
May 27, 3:30 A.M. in New York;
May 27, 10:30 A.M. in Helsinki;
9:30 A.M. in Berlin;
8:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the class’s livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the class.
Featured in the class
