The dough mixer consists of 5 parts: mixing cylinder, electrical box, mixing hook, transmission device, and machine base. When the dough mixer is working, the mixing hook operates at a constant speed driven by the transmission device. The flour is kneaded, pulled, and pressed during the spiral mixing process, and expands into gluten. Through a series of operations, it becomes elastic dough. The machines all adopt a gear reduction transmission structure, which is simple, compact and easy to operate. The noodles passed through the dough mixer are more elastic and chewy. Suitable for mixing all kinds of high-end pasta, pastries and pastry products. Including: all kinds of dough, bun wrappers, dumpling wrappers, dough bases, wonton wrappers, slivers, wet and dry noodles, noodle cakes, etc.

If the inner wall of the dough mixer is smooth, the flour can be kneaded more finely and evenly. Pay attention to whether the dough will come out when the dough mixer is working. Generally speaking, the power of household dough mixers is between 100-400w. If you have a large family, you can freely choose a larger dough mixer. The dough mixer will generate a certain amount of heat during operation, so be sure to ask more about the heat dissipation function of the dough mixer. A dough mixer with good heat dissipation will have a longer life.

How to use the dough mixer:

Before starting to use the dough mixer, be sure to check whether the circuit is safe, and only use it after confirming that there are no problems. Started and used. After turning on the power supply and seeing that the dough mixer is operating normally, proceed to the next step. Put the prepared flour and water and other necessary additives into the box, turn on low speed to fully mix the flour and water, and then turn on high speed. If you start the high-speed flour directly, the flour will fly outward. Generally, the mixing time at low speed is 3 minutes, and the dough kneading time at high speed is 6 minutes. During this period, be careful not to reverse the dough for too long. After the bucket is tilted in place, use a knife to cut the dough. No matter whether it is reversed or rotated forward, do not put your hands into the bucket. The ratio of water to flour when mixing dough is generally 55-60/100. The amount of water added can be controlled according to flours with different gluten contents (different water drafts), different processing techniques, and different product varieties. When kneading dough, if the dough is hard or the amount of additives added is large, the amount of dough should be reduced.

Precautions for using the dough mixer:

(1) Clean the dough mixer before use, put in appropriate flour and water, do not overdo it to avoid damaging the machine, if necessary If there is a lot of noodles, you need to stir it in 2 or more times. After placing the noodles and water, close the baffle, and check that the equipment configuration is safe before turning on the power.

(2) When kneading the dough, stir in both forward and reverse directions to make the dough evenly mixed. Usually, it will run continuously for 6-10 minutes. When the dough is well mixed, stop the machine and then pull the handle of the tipping bucket to invert the dough bucket to reset the handle and apply force to the block. After the dough bucket is fixed, pull the "Flow" or "Invert" switch and the dough will be ready. Being thrown out.

(3) If the mixing is uneven or dirt falls into it, do not put your hands into the box. If you need to adjust or take out noodles by hand, you must first turn off the power supply.

(4) After mixing, turn off the power and wait until the machine stops to take out the noodles. The residue should be cleaned every time, usually once a week.

(5) Do not thin the dough in the dough mixer to prevent corrosion of the dough mixer.

I hope that the introduction in this article can be of some help to the owners who are about to renovate, and make their new homes exquisite and warm. I wish everyone a happy life.