Udon vacuum dough mixer stainless steel noodle mixer-Supply of Weifang food and beverage processing equipment

型号：

ZKHM-12.5

外形尺寸：

960*750*950mm

重量：

200kg

When mixing and making dough under vacuum, a smooth dough is formed. The dough is not only smooth on the surface but also uniform and fine inside. The dough has an increased gluten value and good elasticity. The dough produced has high transparency, non-stickiness, smooth texture and good appearance. The dough produced by the dough mixer is better than that of ordinary dough mixers. Compared with ordinary dough mixers, vacuum dough mixers fuse flour and water together under vacuum and negative pressure. The wheat flour is stirred under vacuum and negative pressure, which avoids the flour from heating up and there are no free water molecules. The protein absorbs water most fully in the shortest time, greatly increasing the speed of the combination of wheat protein and water molecules, increasing the water absorption of flour, and greatly improving the transparency and gluten of the dough. Compared with ordinary dough mixers, the water content is lower Add five points. The vacuum dough mixer simulates the principle of manual dough mixing in a vacuum state, allowing the gluten network to quickly form, making the protein structure balanced, and the gluten, bite, and pulling force of the dough are far superior to the dough mixing effect of ordinary dough mixers. The dough is slightly yellow, and the cooked thin noodle strips (strips) are translucent. The processed noodles have a smooth texture, high transparency, and good elasticity.