High Efficient big capacity industrial automatic vacuum heavy horizontal vacuum pasta noodle bread dough mixer industrial mixer for bakery

Performance characteristics:
1、Adopt the world's leading vacuum and noodle technology, because of the negative pressure kept inside the noodle machine, avoiding the flour from heating, so that the flour and salt water can be fully and evenly mixed at low temperature, adding water up to more than 46%, increasing the strength of the gluten, making the noodles more elastic and sinewy.
2、With unique structure, the seals and bearings are more convenient and easy to replace.
3、The mixing process under vacuum negative pressure, so that the protein in the flour in the shortest time, the most fully absorbed water, the formation of the best gluten network, smooth dough, so that the dough toughness and bite are the best state. The dough is slightly yellow, and the cooked thin dough strips (strips) are translucent.
4、The draught rate is very high or very low, the vacuum dough machine can be normal and dough when the draught rate is 20% to 55%, which is incomparable to the ordinary dough machine.
5、Simple cleaning, only 10 minutes to complete the process of different products conversion;
6、All use stainless steel material manufacturing, very clean