HWJZ-125A Vacuum double-speed dough maker

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 industries.
Feature:
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 normal condition.
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.

Place of Origin:	Jiangsu Nanjing in China
Model No:	HWJZ-125A