The diagram below shows how instant noodles are manufactured. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.

The diagram below shows how instant noodles are manufactured. Summarise the information by selecting and reporting the main features, and make comparisons where relevant. Write at least 150 words.
The provided diagram illustrates the instant noodle manufacturing process, detailing each stage involved in its production.
Additionally
, the names of the machines employed in these processes are provided below. Let me summarize the key information from
this
diagram. As observed, the initial step in the instant noodle production process involves storing flour within storage silos.
Following
this
, the flour is directed into a mixer where water and oil are added.
Subsequently
, the mixture is conveyed using rollers to create a dough sheet. Notably,
this
dough sheet undergoes a transformation into dough strips, which are
then
shaped into noodle discs. These discs are
subsequently
prepared for the cooking and drying stages, often involving the addition of oil. Concurrently, cups are prepared, containing vegetable spices to complement the noodles. Ultimately, the final steps encompass filling the cups, applying labels, and sealing the packaging. In summary, the utilization of various machines significantly streamlines the production of instant noodles.
This
modernized process is notably easier and more efficient compared to traditional methods.
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Linking words: Don't use the same linking words: "subsequently".
Basic structure: Change the second paragraph.
Vocabulary: Rephrase the word "information" in your introduction.
Vocabulary: Only 6 basic words for charts were used.
Vocabulary: The word "diagram" was used 2 times.
Vocabulary: The word "provided" was used 2 times.
Vocabulary: Use several vocabularies to present the data in the second paragraph.
Topic Vocabulary:
  • Manufacturing process
  • Noodle dough
  • Steaming
  • Cutting
  • Dough sheeting
  • Molding
  • Air-drying
  • Frying
  • Seasoning
  • Quality control
  • Packaging
  • Shelf life
  • Flavoring agents
  • Texture
  • Instant meal
  • Convenience food
  • Production line
  • Consumer
  • Ingredient mixing
  • Safety standards
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