The speed of the bread dough mixers have a great influence on the time of stirring and gluten extension. The fast stirring of the dough is quick to roll up, the short time to completed, and the dough is better after being stirred. Slow agitation requires a longer roll-up time, while the dough reaches the completion phase longer. If the gluten-rich flour is mixed at a slow speed, the gluten can not reach the stage of completion. The gluten-low flour should avoid high-speed mixing so as not to break the gluten.
MYSUN spiral Bread dough mixers have features of dual speed double action which can meet your fast and slow speed requirements, and Our rotational frequency is designed according to the most scientific, most effective and rapid production of gluten film.