What is UFB water that improves the extraction efficiency of umami components for noodle making?
A new standard for noodle factories! Making noodles using UFB.
Ultrafine bubbles have been widely recognized for their use in cleaning, but now their various effects have been demonstrated across different industries, significantly expanding their applications. In the noodle industry, using them in boiling water has been shown to reduce the breakdown of starch, resulting in changes in texture and taste, as well as improving the efficiency of extracting broth, among other benefits. Additionally, they can help prevent dirt from sticking during the washing of noodles and suppress the occurrence of sliminess. This contributes to reducing cleaning time, saving water, and maintaining a more hygienic environment. For more details, please feel free to contact us. [Application Scenarios] - Noodle washing - Use in boiling pots - Kansui (alkaline water) - Soup - Cleaning of production lines [Benefits of Implementation] - Suppression of sliminess - Strengthening of hygiene management - Reduction of cleaning time
- Company：ライヴス 東京本社
- Price：Other
