Manna may have come from heaven, but ramen comes from machines. In eight hours, Bullex’s Bigger Automatic Instant Noodle Production Line produces nearly a quarter million bags of the ancient noodle. Enough to feed the citizens of Springfield, Illinois two (literal) squares a day.
Wheat flour, salt, water and kansui – a combination of sodium, potassium carbonate and phosphate – are what makes up the Japanese (originally Chinese) noodle we know and love, delicious dry and crunchy or wet and slinky. Once the noodles are made into 30m long strings, they’re cooked for a minute at 100C in a machine like the one you see above. The ramen is folded into squares, deep-fried at 204C, and paired with the all-important flavour packet, the umami-salt soul of every bowl.
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