Small vacuum and noodle machine for making chaotic leather

Small vacuum and noodle making machines are mainly suitable for processing various noodle products, based on the characteristics of wheat flour used in noodle products. The plate blade vacuum and dough machine produced by our factory simulates the principle of manual dough kneading in a vacuum state

　　Small vacuum and noodle machine for making chaotic leatherintroduction

Mainly suitable for the processing of various noodle products, based on the characteristics of the wheat flour used in noodle products. The plate type pulp and noodle machine produced by our factory simulates the principle of manual kneading under vacuum state, enabling the rapid formation of gluten network and balanced protein tissue structure, resulting in much better gluten, bite strength, and tensile strength than other forms and noodle machines. The processed noodles have a smooth texture, high transparency, and good elasticity Mainly used for mixing various high-end noodle products.

　　Small vacuum and noodle machine for making chaotic leatherFeatures:

It can also be used for stirring and mixing other bulk materials and sauce like items. The machine adopts a blade type mixer and blends dough under vacuum conditions, which can fully promote the generation of gluten in flour, increase the water content by 10-20% compared to normal blending, and produce dough that is bright, uniform, elastic, with high gluten strength and significantly improved dough quality.

Features:

1. The surface time and vacuum degree can be set according to the process requirements. The cylinder body has good sealing performance and no flour leakage phenomenon.

2. It simulates the principle of manual kneading in a vacuum state, allowing the gluten network to quickly form, and the amount of kneading water can be increased by about 20% on the basis of conventional processes.

3. Rapid mixing allows wheat protein to absorb moisture in the shortest possible time, increasing the degree of dough maturation by more than twice compared to conventional conditions, without damaging the formed protein gluten network structure.

4. Make the protein tissue structure balanced, so that the gluten, biting force, and pulling force of the dough are far superior to other forms and dough machines in terms of kneading effect.

5. The processed dough is uniform, elastic, smooth, delicious, chewy, has high gluten strength, and high transparency.