HWJZ-50 Vacuum Dough Mixer

Features

Mixing flour and water under the vacuum (subpressure) state can make the wheat flour protein molecules absorb moisture in the shortest possible time and form the best gluten network structure; and the level of dough curing is over three times of that in normal state. Adding 20% more water on the basis of conventional process and mixing rapidly can ensure that wheat flour and water is evenly mixed in the shortest possible time. While slow curing will promote dough aging without damaging the formed protein gluten network structure. And the cylinder and parts contacting the mixture are all made of special food stainless steel, have good sealability and no flour spill and are convenient to clean and sterilize, having been up to the hygiene standards. Dough mixed with the machine is golden, incompact, even, elastic, smooth, tasty and pliable, and will not mix with soup.