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　　Vacuum dough kneading machine simulates the principle of manual kneading in a vacuum state, so that the gluten network can be formed quickly, and the mixing and mixing of water is increased by 20% on the basis of the conventional process. Quick mixing enables wheat protein to absorb water in the shortest time, and the maturation degree of the dough is increased by more than 2 times than that of the dough under the normal state. It does not damage the formed protein gluten network structure, so that the protein structure is balanced and processed. The noodles that come out have uniform dough, good elasticity, smooth noodle quality, tasty, chewy, high gluten strength, and high transparency. The vacuum dough mixer reduces the temperature rise of the dough due to the short mixing time and low speed. The dough temperature is generally not more than 32 degrees, and it is not easy to stick to the rollers when rolling. The actual effect of vacuum kneading technology in the production of noodle products (compared with ordinary kneading technology) is the most obvious.

　　Vacuum Kneading Machine—Materials for Vacuum Kneading Machine

　　The main body of the vacuum mixer is made of high-quality stainless steel. It is mainly composed of a frame, a body, a dough box, a dough box cover, a hydraulic power system, a mechanical transmission part, a vacuum part, and an electric control part.

　　Vacuum Kneading Machine—Functions of the Vacuum Kneading Machine

　　Vacuum Kneading Machine is mainly suitable for mixing all kinds of high-grade pasta and pasta products. Quick-frozen foods include: all kinds of noodles, dough, bun wrappers, dumpling wrappers, wonton wrappers, strips, wet and dry noodles, noodles, etc. At the same time, it is an ideal equipment for the production of modern high-end noodles such as fresh-keeping noodles, udon noodles, quick-frozen dumplings, quick-frozen wontons, instant noodles, boiled noodles, steamed noodles, dried noodles, etc. It is not only suitable for the flour products industry, but also suitable for similar operations in the chemical and pharmaceutical industries. According to the characteristics of wheat flour used in pasta products, different leaf forms can be selected to achieve different kneading effects.

　　Through the above introduction, we can find that the vacuum kneading machine is a kind of more advanced working principle, and the various noodles produced are better in taste. It is now suitable for use in many occasions. Compared with ordinary kneading machines, the vacuum kneading machine absorbs more water, and the work efficiency is also very high, so it is very popular. When those large organizations choose to use it, they recommend vacuum mixers, which can improve efficiency, increase sales, and increase economic benefits.