The working principle of the dough mixer is that the dough mixer's stirring hook is driven by the transmission device
to rotate in the dough mixer, and the bowl is rotated at a constant speed by the transmission device. The flour in the bowl is constantly pushed, smashed, pressed fully and quickly mixed.
Therefore, the dry flour is uniformly hydrated and the gluten is expanded to become a stretchable and elastic dough.
The dough mixer is also called a blender and can also be called a sprial dough mixer. Because of its unique design, the flour can be stirred until it is reinforced, agglomerated and evenly organized. This saves time and manpower in hand and face, while improving efficiency.