GEBAKE™ NOODLE FLOW

Sheeting & Extrusion Processing Aid Enzyme Solution
Best for: Spaghetti • Macaroni • Dried pasta • Instant noodles (fried / non-fried) • Hakka noodles • Chowmein noodles • Fresh noodles

GEBAKE™ NOODLE FLOW is a precision enzyme-based processing aid designed to improve sheeting and extrusion stability in noodles and pasta—especially on high-speed lines where dough consistency, smooth flow, and low stickiness are critical. Noodle and pasta processing is highly sensitive to flour protein quality, damaged starch level, water absorption, and dough development. Variations in these parameters can cause unstable sheeting, tearing, excessive stickiness, cutter fouling, poor strand definition, and inconsistent throughput—leading to downtime and variable finished product quality. GEBAKE™ NOODLE FLOW uses targeted carbohydrase-driven enzyme chemistry to optimize the dough matrix and water distribution, improving machinability through rollers or dies. By controlling surface tack and supporting cohesive structure development, it helps reduce sticking during sheeting/cutting, improves strand integrity during extrusion, and enables smoother, more reliable production—across fresh noodles, dried pasta, and instant noodle systems.

Instant noodles (fried and non-fried): sheet stability, reduced sticking, smoother cutting
Hakka noodles, chowmein noodles, fresh noodles: improved handling and reduced tackiness
Dried pasta: spaghetti, macaroni, short-cut pasta—improved extrusion stability and strand definition
Systems facing issues like sticky dough, tearing during sheeting, cutter fouling, or unstable extrusion flow

Applications:

Typical Dosage

Suggested dose:
5–50 g per 100 kg flour/semolina (0.005–0.05%) Dosage depends on flour/semolina quality, damaged starch, hydration, line speed, and the severity of stickiness/handling issues.

Add GEBAKE™ NOODLE FLOW during dry blending with flour/semolina or dose via your premix system.
Ensure uniform dispersion and consistent hydration for stable results.
Finalize dosage through plant trials using KPIs such as sheet stability, stickiness reduction, cutter cleanliness, extrusion pressure stability, strand definition, and line downtime.

Optimized water distribution to reduce surface tack and improve machinability
Controlled carbohydrate modification to stabilize dough/batter rheology for sheeting and extrusion
Improved matrix cohesion to support clean cutting, stable rolling, and consistent die flow
Enhanced process tolerance when flour characteristics (protein/damaged starch) fluctuate across batches

GEBAKE™ NOODLE FLOW supports stable noodle/pasta production by delivering:
- Improved sheeting and extrusion stability for smoother, more predictable processing
- Reduced stickiness on rollers, cutters, conveyors, and dies
- Better dough flow and handling for high-speed lines
- Improved strand/sheet integrity (reduced tearing and breakage during processing)
- More consistent thickness/strand definition for uniform product appearance
- Reduced downtime due to lower build-up and improved line cleanliness