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Firmer Texture, Faster Cooking — Triple Extrusion 2026-01-05
Triple extrusion is a noodle-making technology in which dough is kneaded and extruded through three successive stages. Unlike single-step extrusion, this process gradually compacts the dough’s internal structure, increasing density while enhancing elasticity and smoothness at the same time. This structural refinement is what delivers both a firm bite at first chew and a gentle softness as the noodles go down. The advantages are particularly evident in buckwheat noodles. Traditional buckwheat noodles tend to break or loosen easily during cooking due to their starch properties. Through triple extrusion, however, the internal structure becomes more cohesive, allowing the strands to remain continuous without weak points. As a result, the noodles can be cooked immediately— without separating individual portions— while maintaining a chewy texture in a shorter cooking time. This improves cooking convenience at home and simplifies timing control in high-volume foodservice settings. The benefits extend across product applications. The Naengcheongol series was among the first to showcase the strengths of triple extrusion, maintaining a firm core even after rinsing in cold water and effectively holding onto broth and seasonings— delivering both satisfying chew and a refreshing slurp. New products such as udon noodles also apply staged extrusion to build strong noodle walls that resist overcooking, preserving elasticity even after prolonged immersion in hot broth. This allows Chilkab to cover a broader menu spectrum— from hot soups to cold and mixed dishes— with consistent quality. Market feedback has been equally positive. Consumers highlight that the noodles “retain their texture longer” and “remain firm even with shorter cooking times,” welcoming triple-extruded products such as the Naengcheongol series and udon noodles. These responses reflect not a display of technology for its own sake, but a practical improvement that reduces cooking time, lowers the risk of failure, and enhances everyday dining satisfaction. Looking ahead, Chilkab continues to refine triple extrusion through selective application. Rather than applying a uniform process to all noodles, the company designs customized recipes based on ingredient characteristics— buckwheat, wheat, or rice— as well as desired texture and cooking context. By precisely adjusting pressure, temperature, moisture, and resting time, Chilkab advances its research to deliver noodles that are simply more enjoyable in daily life.
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Firmer Texture, Faster Cooking — Triple Extrusion

2026-01-05

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Triple extrusion is a noodle-making technology

in which dough is kneaded and extruded

through three successive stages.

Unlike single-step extrusion,

this process gradually compacts

the dough’s internal structure,

increasing density

while enhancing elasticity

and smoothness at the same time.

This structural refinement

is what delivers

both a firm bite at first chew

and a gentle softness

as the noodles go down.

The advantages are particularly evident

in buckwheat noodles.

Traditional buckwheat noodles

tend to break or loosen easily

during cooking

due to their starch properties.

Through triple extrusion, however,

the internal structure becomes more cohesive,

allowing the strands

to remain continuous

without weak points.

%25EC%2582%25BC%25EB%258B%25A8%25EC%2595%2595%25EC%25B6%259C2.png

As a result,

the noodles can be cooked immediately—

without separating individual portions—

while maintaining a chewy texture

in a shorter cooking time.

This improves cooking convenience at home

and simplifies timing control

in high-volume foodservice settings.

The benefits extend

across product applications.

The Naengcheongol series

was among the first

to showcase the strengths

of triple extrusion,

maintaining a firm core

even after rinsing in cold water

and effectively holding onto

broth and seasonings—

delivering both satisfying chew

and a refreshing slurp.

New products such as udon noodles

also apply staged extrusion

to build strong noodle walls

that resist overcooking,

preserving elasticity

even after prolonged immersion

in hot broth.

This allows Chilkab

to cover a broader menu spectrum—

from hot soups

to cold and mixed dishes—

with consistent quality.

Market feedback

has been equally positive.

Consumers highlight

that the noodles

“retain their texture longer”

and “remain firm

even with shorter cooking times,”

welcoming triple-extruded products

such as the Naengcheongol series

and udon noodles.

These responses reflect

not a display of technology

for its own sake,

but a practical improvement

that reduces cooking time,

lowers the risk of failure,

and enhances everyday dining satisfaction.

Looking ahead,

Chilkab continues to refine

triple extrusion

through selective application.

Rather than applying

a uniform process

to all noodles,

the company designs

customized recipes

based on ingredient characteristics—

buckwheat, wheat, or rice—

as well as desired texture

and cooking context.

By precisely adjusting

pressure, temperature, moisture,

and resting time,

Chilkab advances its research

to deliver noodles

that are simply more enjoyable

in daily life.

The Beginning of Korea’s Broth Tradition

Quality Ingredients and Proper Processes, Powdered Products