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.
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The given diagram represents the manufacturing way to produce instant
noodles
Use synonyms
.
Overall
Linking Words
, there are 8 steps for producing, starting with delivering flour and ending up with sealing end products. First of all, the amount of flour delivered by trucks store in storage silos. Before starting to make
noodles
Use synonyms
, flour is moved to mixers in factories and mixed with water and oil. After mixing, rollers make the
dough
Use synonyms
flat by using rollers and become
dough
Use synonyms
sheets.
Next,
Linking Words
knives inside machines cut
dough
Use synonyms
sheets to strip form and the
dough
Use synonyms
strips turn into noodle discs through next other machines. In the sixth step, the noodle discs are fried in oil for a moment.
This
Linking Words
step is followed by drying the cooked discs, which are packed inside cups with dried vegetables and spices.
Finally
Linking Words
, these cups which contain dried
noodles
Use synonyms
, vegetables and spice flakes get labelled and sealed by machines. These instant
noodles
Use synonyms
will be sold to the market for customers.
Submitted by guseoin on

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Conclusion: The conclusion is too long.
Basic structure: Change the fourth paragraph.
Vocabulary: Replace the words noodles, dough with synonyms.
Vocabulary: Only 5 basic words for charts were used.
Vocabulary: Use several vocabularies to present the data in the second paragraph.
Vocabulary: Use several vocabularies to present the data in the fourth 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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