Making perfect dough for perfect noodles
Just as good concrete and good bricks are needed to build a good house, good noodles are impossible without good dough. In a broad sense, in contrast to dough which is made FROM individual ingredients, as noodles are made OF dough, the dough’s qualities, properties and characteristics are what fundamentally determine the quality of noodles themselves.
How to make perfect noodles? – simply make perfect dough, then form, thin it down, and cut!
Yes, forming, thinning and cutting are also important parts of noodle making process, but without a properly made dough no skills and sophistication will be able to produce noodles with desired characteristics.
Making good dough starts with deciding on what noodles we are going to produce – which to a large extent depends on ingredients.
Leaving aside various exotic noodle-like / shaped products, noodles are mainly made from the following three types of ingredients or a combination of them:
a) gluten grains (wheat)
b) non gluten starchy grains (rice, buckwheat, etc.)
c) starchy parts of plants other than grains (konjac, corn, etc.)
d) combination of the above in different proportions
Although many dough making techniques are ingredient-specific, all dough making is premised on one factor of paramount importance – hydration: its procedures, volume and timing.
On March 25, 2021, join Yamato for a free online class aiming to give a definitive guide on how to make the best dough for production of various types of noodles.
To a significant extent, the content has already been extensively covered in many of our previous free online classes, but neither one of them was dedicated exclusively to the topic of dough making – its various techniques, points of attention, impact on noodles – in a comprehensive manner to offer a holistic picture to those who want to produce the best noodles for their customers.
We will cover such aspects as
– flour protein content
– flour starch composition
– temperature control
– hydration procedures, volume and timing
– water properties
– dough resting and aging
– additional dough ingredients: their respective roles and impact on dough and noodle making properties
– various types of equipment for processing of different kinds of dough
– optimal noodle making procedures for different kinds of dough
– storage and shelf-life
– boiling techniques for noodles made of different kinds of dough
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: 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 ~ 4:25 | A lecture on dough ingredients and dough making techniques |
| 4:25 ~ 4:55 | Practical demo session: hands-on explanation of dough and noodle making techniques |
| 4:55 ~5:20 | Practical examples of preparation and cooking techniques for noodles made of different kinds of dough |
| 5:20 ~ 5:30 | Q&A session |
*March 25, 4:00 P.M. Japanese time will be:
March 24, 11:00 P.M. in Los Angeles;
March 25, 1:00 A.M. in Dallas;
February 25, 2:00 A.M. in New York;
February 25, 9:00 A.M. in Helsinki;
8:00 A.M. in Berlin;
7:00 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.
COMPLETED
If you are interested in watching a recording of the class, please contact us to request a playback link.