The provided diagram gives the breakdown of the stages involved in the instant noodles’ production.
Overall, it is apparent that the process of making instant noodles is linear and consists of eight distinct stages, starting with flour storing and concluding with the labelling and sealing of the final product. Moreover, the process implies four main phases: making a dough, shaping it into discs, cooking and drying and then packing labeled and sealed goods.
In the initial stage, the flour from storage silos is transported to the plant, where it is added to the mixer with water and oil. Following this, the dough passes under heavy rollers to be flattened, ensuring easier cutting process. Having been cut into strips, dough is then shaped into discs. Once these steps are completed, cooked noodles disks are dried, thereby causing the evaporation of excessive moisture.
Subsequently, cooked products are packed into cups, in order to be put on the supermarkets’ shelves. At this point, vegetable and species are added to the cups to improve the flavor. The cups then move along a conveyor belt to the labelling area. Finally, the cups are labeled and sealed, thus providing both distinguishing design for consumers and safety during further transportations.