The production procedure of machine-made string noodles is mostly identical to that of the handmade string noodles, with the most obvious difference in the size of the noodles. However, Mr. Chang said they use different types of flour for production of noodles and string noodles. For the former, they use short patent; for the latter, they use bread flour of better elasticity. The procedure is very clear in the machine-production factory: the dough-kneading and dough-cutting processes are done smoothly by the machines without interruption and the noodles-baking chamber is maintained at appropriate humidity and temperature to keep the string noodles at their best conditions.

Production procedure:

• Dough kneading: the flour is mixed with water and salt;
• Rolling: the machine rolls the dough into a large thin piece;
• Slivering: the machine cuts the large piece of dough into narrow strips of proper width;
• Baking: the air in a special chamber is controlled by machine at appropriate humidity and temperature for baking the string noodles.
• Cutting: the dried string noodles are cut into proper length.
• Packing: the dried string noodles are packaged according to various specifications.