The entire process of vacuum and noodle machine operation is automatically and continuously controlled by electrical system, and the mixing speed, mixing time, water addition time, pumping time, pot flipping time and position can be set arbitrarily. It can automatically complete the kneading process according to the preset program, reducing manual operation and improving production efficiency.
When using a vacuum mixer for mixing, the air in the flour can be removed due to the vacuum state inside the mixing bucket. When the material is mixed with water, the water sucked in instantly turns into a mist, which can fully penetrate into the center of the flour. Mixing under vacuum negative pressure allows the protein in the flour to absorb water in the shortest time and most fully, forming the best gluten network. This improves the gluten, bite strength, and tensile strength of the dough compared to ordinary mixers, thereby improving the taste and texture of the final product.
During the vacuum and dough processing, the heating of the flour is avoided, allowing the flour and water to be thoroughly and evenly mixed at low temperatures. This helps to maintain the freshness of the dough and prevent protein denaturation caused by excessive dough temperature during processing.
Our Dongfang Naomu fresh noodle production line's vacuum and noodle machine produces dough with a loose surface, uniform interior, high gluten value, good elasticity, high transparency of the dough skin, non adhesive properties, and a smooth texture.