Noodle
Maximum elasticity · firm snap · glossy surface — proven in a wheat-noodle boil & ice-shock trial.
XF-S106 · Wheat Noodle↓ Datasheet (PDF)
The challenge
Standard wheat noodles have a coarse surface and soft, 'mushy' bite, and lose starch on boiling. We tested mix-phosphate blends to improve elasticity, clarity, and cooking yield.
Key finding. XF-S106 delivered the absolute highest elasticity — a premium, firm noodle that resists breaking — plus a smooth, glossy surface and better chewiness.
How we tested
- Base recipe250 g wheat flour, 0.75 g mix phosphate (variable), 3.75 g salt, 95 g water.
- DoughPowders dissolved in water, kneaded into flour 5 min, machine-kneaded 10 rounds.
- Critical rest30 min for gluten extension.
- Sheet & cutSheeted 3 mm down to 1 mm, cut into noodles.
- Cook & shockBoil 2 min 30 s → immediate ice-water shock (5–10 °C) to lock elasticity.
Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-S106 |
|---|---|---|---|
| Visual | 'Rough, little oil' | 'Smooth, oily, moist' | 'Smooth, shiny, oily' |
| Texture | Soft, coarse | Chewy & elastic | Highest elasticity — hard to break |
| Mouthfeel | Less elastic | Chewiest, elastic | Chewiest, most elastic — firm bounce |
Why XF-S106 wins
XF-S106 maximizes gluten-network reinforcement during the resting phase. Paired with ice-water shock (5–10 °C), the cross-linked proteins instantly contract, locking in maximum structural tension and chew — plus a glossy, artisanal appearance at industrial scale.
Product & use
Upgrade your noodle to premium chew?
Send us your product, process, and target — our technical team runs the trial for your formulation.
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+66 94-568-0958 · additivlab.com