HWJZ Series dough mixer,China Yangzi Machinery price supplier

   dough mixer

Specifications 

Introduction

In 2001, the first vacuum dough mixer of China was developed in our factory. The unit has been developed 

for producing high-standard fresh noodle, semi-dried noodle,instant noodle, Udon noodle, semi-dried noodle,

wonton wrapper and Dumpling wrappers.

Features of Vaccum Dough Making

1   Dough made in vacuum condition contains 30 to 45 percent of water(The proportion of water varies with

     gluten content and detail type of final product). The required vacuum degree is -0.04 ˜ -0.08 Mpa.

2   Two-phase and two-speed mixing is adopted inmitating manually dough making,  that is high-speed mixing

     of flour and water and low-speed of dough kneading. The high rotary speed is 100 to 130 r/m and the low

     is 30 to 50 r/m. The whole process takes about 9 to 15 minutes. Because of short mixing time, low rotary

     speed and little air resistance, the temperature of the dough rises less than 5°Cduring the whole mixing,

     which avoids Protein denaturation and damage to gluten meshwork.

3  Free water in dough decreases so the dough little clings to rollers. Flour particles absorb water thoroughly

    and the water is well distributed among the particles, which ensures dough with even color and the dough

    sheet does not have chromatic difference on it.

4   All parts contact with raw material are made of stainless steel. 

5   Some adjustment can be made according to customer's special requirements.

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