Vacuum and dough machine operation guide

Vacuum and dough machine operation guide

Vacuum and noodle machines know that the dough is 20% more than the ordinary dough machine can be more than doubled, without damaging the formed protein and gluten structure. The dough mixer is one of the main equipments for modern pasta processing. It can mix wheat flour with water (sometimes with cooking oil, sugar, food additives, etc.) to make dough. Its use has greatly reduced the labor intensity of workers, improved production efficiency, and played an extremely important role in modern civilized production. The vacuum mixer can set the surface time and vacuum according to the process requirements. The cylinder has good sealing performance and the flour does not run.

1. Vacuum and noodle machine simulates the principle of hand and surface under vacuum, so that the gluten network can be formed quickly, and the surface water distribution can be increased by about 20% on the basis of conventional technology. Rapid mixing allows the wheat protein to absorb water in the shortest time, which is more than twice the maturity of the dough under normal conditions and without damaging the formed protein gluten network structure.

2. Vacuum and noodle machine balance the protein structure, so that the gluten, bite and tension of the surface are far superior to the surface effect of other forms and dough mixers.

3. The dough processed by vacuum and noodle machine has uniform dough, good elasticity, smooth surface, delicious, biting, high gluten strength and high transparency.