In the production process of noodle production line equipment, it is inevitable to produce broken heads. The amount of broken heads in noodle generally accounts for about 10% to 15% of the feeding amount, which cannot be ignored. These broken heads need to be dealt with in a timely manner before processing. Moreover, the quality of the broken head treatment is crucial for the economic benefits of noodle production. The broken heads of dried noodles are mainly divided into three types: wet broken heads, semi dry broken heads, and dry broken heads.
The treatment method for wet shredded noodles: The noodles that fall at the entrance of the cutting strip, hanging rod, shelving, and drying room are called wet shredded noodles. The properties of wet crushing head are similar to that of dough, and the processing is relatively simple. It can be returned to the dough mixer in a timely manner and thoroughly mixed with the dough, and then sent to the next process.
The treatment method for semi dry broken heads of dried noodles: Moisturize and sweat in the drying room until the noodles fall in the high-temperature area, which is called semi dry broken heads. The semi dry crushed head can be dropped at different drying stages, with different dehydration and moisture content, and cannot be directly returned to the dough mixer. There are usually two processing methods: one is to soak the broken heads for a period of time before adding them to the dough mixer, and the other is to push the broken heads to a high temperature area for drying. After becoming dry and broken heads, they are processed together with other dry and broken heads of dried noodles.
The treatment method for dry broken heads of dried noodles: Usually, the broken heads that fall after the drying room, that is, the noodles in the cutting or packaging section, are called dry broken heads. The moisture content of the dry crushed dough is similar to that of the finished dough, but its properties are completely different from flour. Therefore, it needs to be professionally processed before being mixed into the dough mixer and thoroughly stirred. Usually, wet processing is used: soak the cleaned dried dough into water to soften it, and then mix it with flour in a certain proportion in a dough mixer. The main reason is that the degree of damage to the gluten network organization in the broken head is small, which has little impact on the process and product quality, and the cost of electricity is low.
We, Dongfang Naomu Machinery Equipment Co., Ltd., have been specialized in manufacturing noodle machines and noodle production lines for over 40 years. For noodle equipment sold to customers, we have established a good service system from initial consultation to plan setting, on-site visits, and later on-site installation, personnel training, etc. We are dedicated to providing comprehensive system services and professional technical support to new and old customers.