Perfect noodle equation: finding the right balance of hydration, size and texture
Although making noodles by hand is both art and science (in terms of experience-based methodology), with machine-assisted noodle making the element of art has been extensively explored, scrutinized, rationalized, automatized and packaged into a set of clear instructions so that anyone with the right equipment and ingredients is capable of making noodles of the best quality.
However, like with any technology, to fully utilize its potential, one needs to have a firm understanding of underlying principles and a good command of techniques. Thus, the element of science — Noodle Science.
No matter how good an instrument may be, having a clear understanding of what exactly you are trying to use it for, as well as how it should be used is essential for achieving desired results.
While tastes and preferences certainly differ, when it comes to noodle making there is a fine balance between a protein content of flour, amount of water added to the dough, noodle size/shape (determined by a cutter), and the kind of texture such noodles would have.
What distinguishes Yamato from other manufacturers of noodle making equipment, is a steadfast commitment not only to the quality of equipment we design, assemble and sell, but to the quality of noodles this equipment produces as well.
This makes it imperative for us to give our customers all necessary expertise enabling them to make noodle products with desired characteristics — and for this, finding the right balance of hydration, size/shape and texture is of paramount importance.
On April 15, 2021, join Yamato for a free online class aiming to give a definitive guide how to adjust dough hydration, size/shape, as well as how to select ingredients with necessary properties to achieve a particular noodle texture suited for this or that mode of serving / distribution.
The class is equally meant both for existing or potential users of Yamato noodle machines, and for those who are using noodle making equipment from other makers as well, which, as we hope, can also find the content useful.
In the class we will cover such topics as selecting flour with the right protein content to make noodles with desired characteristics (which flour to use to make noodles with hard and crunchy texture, and which flour to make soft and chewy noodles), what water ratio usually works best for which variety of noodles, how noodle size and shape affect noodle texture, and other issues of practical noodle making that will be useful for existing and prospective food businesses specializing in serving high quality noodle dishes / products.
IMPORTANT: emails with the broadcast link are sent to the applicants’ email addresses 30 minutes before the start of the class.
(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 |
| 4:00~4:05 (P.M.) | Introduction |
| 4:05 ~ 4:30 | A lecture on basic noodle properties, and their correlation with each other |
| 4:30 ~ 4:45 | Practical demo session: making fresh noodles with desired characteristics |
| 4:45 ~5:05 | Practical examples of preparation and cooking techniques fresh craft homemade noodles |
| 5:05 ~ 5:15 | Q&A session |
*April 15, 4:00 P.M. Japanese time will be:
April 15, 00:00 A.M. in Los Angeles;
April 15, 2:00 A.M. in Dallas;
April 15, 3:00 A.M. in New York;
April 15, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
Learn about Yamato Noodle School!
How to register for the class
You will receive an email with instructions for how to log in to the Class 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.