Lesson 1Measuring and scaling recipes for consistency: weights vs. volumes, scaling formulas, yield calculationLearn how to measure noodle formulas accurately, convert between weights and volumes, scale recipes for any batch size, and calculate dough yield so every batch delivers consistent texture, cooking time, and portion cost in Canadian kitchens.
Choosing accurate scales and measuring toolsConverting between weights and volumes safelyScaling formulas for different batch sizesCalculating dough yield and cooked noodle weightAdjusting hydration when scaling recipesLesson 2Sensory goals and texture vocabulary: defining chew, snap, silkiness, and toothDevelop a precise vocabulary for noodle texture so you can design, evaluate, and communicate target qualities like chew, snap, silkiness, and tooth, and align cooking tests with guest expectations in diverse Canadian dining settings.
Defining chew, bite, and tooth in noodlesRecognizing snap, spring, and elasticityDescribing silkiness, slipperiness, and glossSetting texture targets for each noodle styleConducting structured tasting and scoringLesson 3Eggs and egg replacers: functions of whole eggs, yolks, and alternatives for non-egg doughsExplore how whole eggs, yolks, and whites affect colour, richness, structure, and bite in noodle doughs, and learn practical strategies and products for creating reliable egg-free and vegan noodle formulas suitable for Canadian markets.
Functions of whole eggs in noodle structureUsing yolk-heavy doughs for richness and colourManaging egg whites for strength and drynessPlant-based egg replacers for noodle doughsHydration tweaks when removing or reducing eggsLesson 4Hydration theory: calculating baker's percentages, hydration effects on handling and textureLearn baker’s percentage for noodle formulas, how to calculate hydration, and how water levels influence mixing, rolling, cutting, and final texture, from firm ramen sheets to supple hand-pulled strands in Canadian climates.
Calculating baker’s percentages for noodlesRelating hydration to dough stiffnessHydration ranges for key noodle stylesAdjusting water for climate and flour typeFixing dough that is too dry or too stickyLesson 5Gluten development and manipulation: folding, kneading, autolyse, resting to control chew and extensibilityStudy how gluten forms and how kneading, folding, autolyse, and resting shape chew, elasticity, and extensibility. Learn to troubleshoot weak or overly tough doughs for different noodle styles in home or professional Canadian settings.
How gluten networks form in wheat doughsKneading intensity and its textural effectsUsing folding to align and strengthen doughAutolyse and resting to relax tight doughsFixing dough that is too tough or too weakLesson 6Allergen management and labelling considerations for menu itemsUnderstand key allergens in noodle production, cross-contact risks, and safe workflow design. Learn labelling rules, menu notes, and communication practices that protect guests with allergies and build trust in Canadian eateries.
Major allergens in common noodle ingredientsPreventing cross-contact in shared kitchensCleaning and tool segregation for allergensWriting clear allergen notes on menusDocumenting recipes and ingredient changesLesson 7Salt, fat, alkaline agents and additives: impact of salt, oil, kansui/lye water, kansui substitutes, and sugarExamine how salt, fats, alkaline agents, and sugar influence dough strength, colour, flavour, and cooking quality. Learn to use kansui, lye water, and substitutes safely for authentic alkaline noodles in Canadian kitchens.
Salt levels and their effect on glutenUsing oils and fats for tenderness and sheenWorking safely with kansui and lye waterKansui substitutes and flavour differencesSugar and sweeteners in noodle doughsLesson 8Wheat flour types and protein content: AP, bread, 00, semolina, and high-gluten floursCompare wheat flour types used for noodles, focusing on protein content, ash, and grind. Learn how AP, bread, 00, semolina, and high-gluten flours affect dough handling, colour, and bite, using Canadian flour varieties.
Protein levels and gluten potentialUsing all-purpose flour for versatilityBread and high-gluten flours for chew00 flour for fine, silky noodle texturesSemolina and blends for specialty noodlesLesson 9Food safety and storage basics for fresh doughs and egg-containing productsCover essential food safety for fresh and egg-rich noodle doughs, including time and temperature control, safe holding, cooling, and storage methods that preserve quality and prevent contamination in Canadian regulations.
Time and temperature danger zonesSafe handling of raw egg doughsCooling and storing fresh noodlesLabelling, dating, and rotation systemsRecognizing spoilage and quality loss
