Lesson 1Measurin' an' Scalin' Recipes fi Consistency: Weights vs. Volumes, Scalin' Formulas, Yield CalculationLearn how fi measure noodle formulas right, change between weights an' volumes, scale recipes fi any batch size, an' calculate dough yield so every batch gi yuh consistent texture, cookin' time, an' portion cost, no matter how much yuh mek.
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 an' Texture Words: Defin' Chew, Snap, Silkiness, an' ToothBuild a good word set fi noodle texture so yuh can design, check, an' talk bout target qualities like chew, snap, silkiness, an' tooth, an' line up cookin' tests wid what guests expect, fi better results.
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 an' Egg Replacers: Functions of Whole Eggs, Yolks, an' Alternatives fi Non-Egg DoughsCheck out how whole eggs, yolks, an' whites affect color, richness, structure, an' bite in noodle doughs, an' learn practical ways an' products fi mek reliable egg-free an' vegan noodle formulas dat taste good.
Functions of whole eggs in noodle structureUsing yolk-heavy doughs for richness and colorManaging egg whites for strength and drynessPlant-based egg replacers for noodle doughsHydration tweaks when removing or reducing eggsLesson 4Hydration Theory: Calculatin' Baker's Percentages, Hydration Effects on Handlin' an' TextureLearn baker’s percentage fi noodle formulas, how fi calculate hydration, an' how water levels influence mixin', rollin', cuttin', an' final texture, from firm ramen sheets to soft hand-pulled strands, fi perfect noodles.
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 an' Manipulation: Foldin', Kneadin', Autolyse, Restin' fi Control Chew an' ExtensibilityStudy how gluten forms an' how kneadin', foldin', autolyse, an' restin' shape chew, elasticity, an' extensibility. Learn fi fix weak or too tough doughs fi different noodle styles, so dem come out just right.
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 an' Labelin' Considerations fi Menu ItemsUnderstand key allergens in noodle production, cross-contact risks, an' safe workflow design. Learn labelin' rules, menu notes, an' communication practices dat protect guests wid allergies an' build trust in yuh kitchen.
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 an' Additives: Impact of Salt, Oil, Kansui/Lye Water, Kansui Substitutes, an' SugarLook at how salt, fats, alkaline agents, an' sugar influence dough strength, color, flavor, an' cookin' quality. Learn fi use kansui, lye water, an' substitutes safe fi real alkaline noodles dat pop wid taste.
Salt levels and their effect on glutenUsing oils and fats for tenderness and sheenWorking safely with kansui and lye waterKansui substitutes and flavor differencesSugar and sweeteners in noodle doughsLesson 8Wheat Flour Types an' Protein Content: AP, Bread, 00, Semolina, an' High-Gluten FloursCompare wheat flour types used fi noodles, focusin' on protein content, ash, an' grind. Learn how AP, bread, 00, semolina, an' high-gluten flours affect dough handlin', color, an' bite, fi choose di right one.
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 an' Storage Basics fi Fresh Doughs an' Egg-Containin' ProductsCover essential food safety fi fresh an' egg-rich noodle doughs, includin' time an' temperature control, safe holdin', coolin', an' storage methods dat keep quality an' stop contamination, fi safe eatin'.
Time and temperature danger zonesSafe handling of raw egg doughsCooling and storing fresh noodlesLabeling, dating, and rotation systemsRecognizing spoilage and quality loss
