Know your noodle machine. Bandotaro: features, capabilities, limitations
For more information on Soba buckwheat noodles refer to our previous class titled “Soba 101: a Definitive Guide on Soba Noodles and Soba Dishes” >here<.
When we talk about the most common type of noodles, which wheat-based noodles are, their texture is determined by two major interconnected parameters – dough hydration and method of production.
As it is explained in our guide on how to choose the right noodle machine most suited for your needs and circumstances >here<, there are two non-extrusion types of equipment for wheat-based noodles:
– one-directional machine-rolling
– multi-directional machine-kneading
The first one of the two types can efficiently handle dough with hydration level of 25 to 50 % (depending on the recipe), while the second one can process dough with hydration level of 45% and more.
The example of equipment belonging to the fist type is the >Richmen series noodle machines<.
For the second type of equipment there are two options: the Shinuchi/Wakadasho and Bandotaro noodle machines.
Although these two machines have more or less similar structure, and both are designed for production of high hydration noodles, they have different rolling mechanisms, with the structure of the rolling mechanism of the Bandotaro machine allowing it to make noodle sheets much wider in total area than it is possible on the Shinuchi.
Another difference between the Shinuchi and Bandotaro is the shape and operation process of their mixer units.
To learn the reasons behind these structural differences, and learn what types of noodles can be made on the Bandotaro, on May 27, 2021 join Yamato for a free online class specifically dedicated to this noodle machine.
Although one may opine that such content is rather closer to a sales talk than to a class, Yamato puts it into the educational category considering that for many people the Bandotaro is a business partner in its own right they rely upon to produce the main component of their businesses — which makes an in-depth understanding of how it works, how and for what purposes it can be used, or not used (!) absolutely imperative.
Not many people are fond of reading User Manuals, or they may forget certain important things they learned at Noodle Schools or through personal training. On the one hand, this can lead to machine malfunction (which is bad in itself) but on the other – this can also be a cause of not using their machines to the full potential as well.
These and other issues will be addressed during the class where existing users can refresh and deepen their knowledge of the machine, and those who are only considering getting one decide whether it fits their needs and circumstances or not.
Among other things we will cover such topics as:
– is it difficult to learn how to make noodles on the Bandotaro machine?
– how different are noodles produced on the Bandotaro noodle machine from those made on the Richmen series noodle machines or Shinuchi/Wakadasho machines?
– can the Bandotaro machine make 100% buckwheat soba noodles?
– why does a mixer unit of the Bandotaro noodle making machine have such a shape?
– can you make ramen or other types of noodles on the Bandotaro machine?
– what type of noodles are absolutely impossible to make on the Bandotaro machine?
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.
a link to the Class’s livestream will be sent to your email address 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 (Japanese time)||Contents|
|4:05 ~ 4:40||A lecture on the Bandotaro noodle machine: specs, features, capabilities, limitations, production tips and advice|
|4:40 ~ 5:00||Practical demo session: making different types of fresh noodles from scratch on the Bandotaro commercial-purpose noodle machine for high hydration noodles|
|5:00 ~ 5:10||Q&A|
*May 27, 4:00 P.M. Japanese time will be:
May 27, 00:00 A.M. in Los Angeles;
May 27, 2:00 A.M. in Dallas;
May 27, 3:00 A.M. in New York;
May 27, 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
How to register for the class
You will receive an email with instructions for how to log in to the Class livestream.
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.