Content

  • Flour quality requirements for different types of Asian noodles
    • Hokkien Noodles
    • Raw Noodles
    • Wonton Skins
    • Korean Noodles
    • Japanese Udon Noodles
    • Vegetarian Noodles
    • Pasta
    • Fried and Instant Noodles
  • Knowledge and functionality of ingredients in noodle processing
  • Noodle formulation and processing techniques
  • Production and assessment of different types of noodles
  • Practical hands-on skills such as mixing, sheeting, cutting and cooking
  • Noodle appreciation and end-product quality evaluation of texture and appeal

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