Corn starch, potato starch, tuber starch, maida (refined wheat flour) or rice flour are used as raw material. This vermicelli production line (semiya making process) can make corn vermicelli noodles, potato vermicelli noodles, yam vermicelli noodles, cassava vermicelli noodles, mung bean vermicelli noodles, semiya or rice cellophane glass vermicelli noodles.
Flow Sheet of the Corrugated Starch Vermicelli Noodle Manufacturing Process:
Steaming & Mixing (Dough Preparation) → Dough Strip Extruding → Vermicelli Extruding & Corrugated Ripple Forming → Vermicelli Steaming → First Stage Cooling → Vermicelli Block Cutting → Hot-Air Drying → Second Stage Cooling → Packaging → Finished Products
The cellophane vermicelli glass noodles are traditionally made from mung beans starch. Potato, sweet potato, mungbean, maida starch or granular rice can be used to make cellophane noodles and corn/potato glass noodles are increasingly become popular. Alternatively are used to make corn and potato starch vermicelli noodles.