First, the spiral hinge cutting will seriously destroy the network structure inside the fermented dough.

Secondly, the extrusion molding of the front part of the spiral, the dough is chopped, ground and crushed to death for the second time.

Thirdly, the dough is cooked by high temperature and high heat generated by high-speed rotation and friction of the twist head.

As we know, compared with other foods, the production technology of twist is more complicated and strict. From the quality and humidity of flour, the ratio of flour to water, the addition of ingredients, the indoor temperature, the degree of dough fermentation, the ratio of fermented dough to unfermented dough, the times and duration of dough kneading, the degree of dough re-fermentation, the level of twisting, the interval between twists and turns in the oil pan, the oil temperature and stability, the length of frying time, the placement of twists in the oil pan, the level and action speed of the master of twisting, as long as there is one production link.

As long as there is one of the three defects of spiral twist machine, it is impossible to produce qualified twist with fermented dough, not to mention the coexistence of the three defects. This is the fundamental reason why it is still difficult to see machine twist in the market since the advent of spiral twist machine for more than 20 years.