The machine is used to produce high-grade wet noodles, fine dried
noodles, instant noodles, buckwheat noodles, frozen wonton and
dumpling, etc. It is mostly used for sampling test or small volume
production of new products in institute, medicine and chemical
1.Mixing flour in vacuum makes protein molecule in wheat powder
infiltrated water in minimal time and forms gluten meshwork, which
makes flour slaking by two times improved at least than that in
2.20% more water for dough making than that in normal condition.
3.Quick mixing: guaranteeing the even infiltration of wheat powder
and water in minimal time.
4. Slow slaking: improving the slaking of dough but not damaging
the gluten meshwork of protein molecule.
5.Parts of cylinder that contact flour mixture are made of
stainless steel in food industry.
6.The cylinder has good tightness to prevent flour from leaking and
running, and it is easy for cleaning and sterilization.
7.Loose dough has even strong gluten, noodles made of which are
tasty, smooth, flexible, and unmixing.