General dough mixer can be used to knead dough 10 kg or more. Of course, it also depends on the maximum amount of dough you use, which is much lower than the maximum amount of dough. Although the dough mixer can't achieve 100% "three lights", it's almost the same. Before starting the dough mixer, put flour and water into the hopper in proportion (the proportion of flour and water depends on the purpose of dough), and then start the dough mixer. Generally, the ideal dough can be stirred after 6 minutes.

The invention is mainly suitable for processing various flour products. According to the characteristics of wheat flour used in flour products, different paddle forms can be selected to achieve different dough mixing effects. The principle that the paddle vacuum dough mixer simulates manual dough mixing in vacuum makes the gluten network form rapidly, makes the protein structure balanced, and makes the gluten, bite force and tension of dough far superior to other forms of dough mixer. The processed flour products have smooth taste, high transparency and good elasticity. The vacuum dough mixer is easy to operate and suitable for various production requirements. The whole machine is made of high-quality stainless steel, which meets the current food hygiene standards.