In order to provide delicious and safe products, Sanyo Food Co., Ltd. implements material control, production, and packaging at the highest standards. Below is a brief description of the production process for Sapporo Ichiban packs and cups of noodles that are loved by so many.


Production line

1. Silo

After undergoing a strict quality inspection, the flour for the noodles is stored in a silo.

2. Mixer

Wheat flour is mixed with salt water and then kneaded very carefully. The kneading process is the most important step to making high-quality noodles.

3. Roller

A roller spreads the dough to a thickness of about 1mm.This process makes for softer, more flavorful noodles.

4. Cutting

A blade cuts through the dough to make the trademark wavy noodles. The noodles are then stretched thin and curled with a special blade so that they can steam evenly.

5. Steaming

The freshly cut noodles are then steamed and dried.

6. Frying

The noodles are flash fried at approximately 275 ℉ for about two minutes. This quick fry eliminates excess moisture.

7. Cooling

The noodles are then cooled slowly to maintain flavor.

Packaging line

8. Packing

Fried noodles, the soup base packet, and other ingredients are added to the package and sealed. The expiration date and manufacturing codes are printed automatically at this stage.

9. Inspection

An inspection is conducted before and after the packing process. In addition to a metal detector and weight inspection, a detector inspects for any foreign matter. We do this to ensure both safety and quality.

10. Boxing

All products that have passed inspection are boxed. The box is then automatically dated.

11. Palletizing

After the products are boxed, a palletizer loads them onto pallets. They are then transported to a multi-tier warehouse.

12. Storage and Shipment

Products from the factory are stored in warehouses and delivered safely and quickly to their destination.