MANUFACTURING & CAPABILITIES
Taiwan’s non-fried noodle specialist — built to co-develop your own line from just 5 kg.
We do not sell a fixed catalog. We run a noodle factory engineered for repeatable, export-grade results — a non-fried, no-oil process; a three-zone temperature-controlled drying tunnel; a nine-pass rolling press; an in-house sampling center that develops a real recipe from as little as five kilograms; and a new IoT-connected plant adding dedicated hanging-dry and non-fried instant lines. Below, each capability is described as something tangible you can specify against, not an adjective.
INSIDE OUR PROCESS
From dough to dried noodle
Rolling press
Hanging-dry
Strand separating
Cutting & finishing
WHY THE FACTORY IS THE PRODUCT
Four things we own, end to end
Non-fried, no-oil process
No oil is used in our drying process — and on our non-fried instant line, that becomes a cleaner-label alternative to conventional fried instant noodles, with the texture engineered into the dough and the dry, not the fryer.
5 kg micro-sampling
Co-develop for the cost of a sample, not a production run. Our in-house center produces a true-to-process trial batch from as little as 5 kg — down from a 154 kg conventional minimum.
Engineered consistency
A three-zone, temperature-controlled drying tunnel running an eight-hour cycle, a nine-pass continuous rolling press, and a new IoT-connected plant — so batch ten matches batch one.
100+ techniques & R&D
More than one hundred noodle-making techniques, extended by industry-academia R&D with Providence University and Chung Yuan Christian University — the toolkit behind every ODM recipe.
THE NEW PLANT
An IoT-connected plant at Changbin Industrial Park
With our Taichung headquarters running at capacity, we built a new manufacturing plant in the Changbin Industrial Park, Changhua. It is IoT-connected for line monitoring and brings two dedicated production lines online — purpose-built so that growing private-label and distributor programs do not compete for floor time with everyday production.
Line 1 — Hanging-dry noodles
A dedicated hanging-dry line for plain noodles, wheat vermicelli (麵線), and flavored ranges — the gentle, slow-dry method that gives a clean bite and long shelf stability without oil.
Line 2 — Non-fried instant noodles
A dedicated non-fried instant line for our 閃麵 (Flash) and 風神乾拌麵 (Fujin dry-mix) formats — instant convenience cooked by hot air and dry heat, with no oil used in the process.
Monthly capacity and per-line throughput — available on request.
CAPABILITY 01 — DRYING
Three-zone drying tunnel, eight-hour cycle
Drying is where a noodle’s texture, moisture, and shelf life are decided. Ours runs through a temperature-controlled tunnel split into three sequential zones over an eight-hour cycle, so the noodle is brought down gradually rather than shocked. The result is an even, low-stress dry that holds shape, cooks predictably for the end consumer, and stays consistent from one batch to the next — the foundation of an export-grade product.
- Three sequential temperature zones, tuned per product
- Eight-hour controlled cycle for even moisture removal
- Repeatable shape, bite, and shelf stability across batches
CAPABILITY 02 — SHEETING
Nine-pass continuous rolling press
Before a noodle is cut, the dough is rolled. We run a nine-pass continuous rolling press that sheets the dough progressively thinner across nine stages, developing the gluten structure evenly and building the springy, resilient mouthfeel that survives shipping, shelf time, and the consumer’s pot. Progressive rolling — rather than a single aggressive pass — is what lets us hold tolerances across high-volume runs.
- Nine progressive sheeting stages for even gluten development
- Consistent thickness and a resilient, springy bite
- Stable tolerances across high-volume production
CAPABILITY 03 — CLEAN-LABEL PROCESS
Non-fried process and rice-flour technique
Conventional instant noodles are fried. Ours are not. For our non-fried instant line, the noodle is cooked and dried without oil — an oil-free instant noodle that lets brands speak to cleaner-label, lighter positioning. Alongside it, our rice-flour technique opens up wheat-alternative and varied-texture formulations, widening what an ODM recipe can be while keeping the same engineered consistency.
- Oil-free non-fried instant noodles (no oil used in the process)
- Rice-flour technique for wheat-alternative and varied textures
- A cleaner-label story your packaging can stand behind
CAPABILITY 04 — R&D
100+ techniques, extended by university R&D
The reason we can develop your line — not just press a stock recipe — is the depth behind it. More than one hundred noodle-making techniques sit in-house, covering shape, texture, flavor, and format. We extend that bench through industry-academia collaboration with Providence University and Chung Yuan Christian University, so an ODM brief can move from idea to a true-to-process 5 kg sample and into a finished, export-ready specification.
- 100+ in-house techniques across shape, texture, and flavor
- Industry-academia R&D with Providence & Chung Yuan Christian Universities
- Brief → 5 kg sample → finished, export-ready spec
START SMALL, SCALE WITH CONFIDENCE
Prove your noodle for the cost of a 5 kg sample
Our in-house sampling center develops a real, true-to-process trial batch from as little as five kilograms — a fraction of a conventional 154 kg minimum. You taste and adjust an actual recipe before committing to a run. Gift-box programs start from 2,000 boxes. When the recipe is right, the same engineered process carries it from sample to full production.
Production MOQ, lead time, and Incoterms — available on request.
See it for yourself
A factory tells its own story best in pictures. Plant, line, and process photography is being produced and will be added here — the drying tunnel, the rolling press, the new Changbin lines, and the sampling center in operation.
To be added: Changbin plant and production-line photography (priority asset); drying-tunnel, rolling-press, and sampling-center imagery.
Put the factory to work
Two ways to start, depending on where you are.
Build your own line
For brand owners and F&B groups developing a custom or private-label noodle. Your noodle, our craft — starting from a 5 kg sample.
Import our range
For importers and distributors who want to resell our finished, export-ready products. Food-safety systems in operation; certificates available on request.