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In the previous section, we explained the most basic raw material in baking--flour. but you should never think that you only need high-gluten and low-gluten flour for baking are enough. There are still many different flour types that we need to use . Today, I will add introductions and usage of some

23

2018-11

Common baking ingredients--Flour(1)

About the flour, everyone will not be unfamiliar, so do you really know about flour? Flour is a powder made from wheat. According to the content of internal protein, we can divide it into high-gluten flour, medium-gluten flour and low-gluten flour. These three are also the most basic raw materials i

02

2018-11

The role of gluten

In the last article we mainly described how gluten is formed. Do you know what the functions of gluten in bread?As the kneading time slowly increases, the strength and toughness of the gluten will become stronger and stronger! When the kneading reaches the top stage, the gluten has formed a stable s

02

2018-11

The process of gluten formation

Today I continue to bring you a bread-making tutorial. In the past, there was an introduction to the ultra-detailed manual kneading process. In fact, the ultimate goal of kneading is to make gluten formed. What is gluten and what is the effect of gluten formation on bread? Today, the webmaster came

12

2018-10

Bread making some skills and experience - Tip 1: mixing dough (3)

The last time I talked about the initial stage of the dough, the stage about the extended stage of the dough (the filming stage), now we talk about the stage of Full extension of the dough (glove film stage). The gluten at this stage has reached a state of complete expansion. The surface of the doug

30

2018-09

Bread making some skills and experience - Tip 1: mixing dough (2)

In the last article, we talked about some of the initial skills and how to know if the dough is release gluten. Today, we talk about the extended stage of the dough (the filming stage).This stage indicates that the gluten has been extended to a certain extent, the surface is smoother, and it can be

30

2018-09

Bread making some skills and experience - Tip 1: mixing dough (1)

The degree of gluten release of dough will determine the fineness of the bread. The whole process of kneading the dough is the process of forming the tissue toughness of the dough.The initial stage of the dough (the stage of the gluten release)At the beginning of the flour and other materials mixing

30

2018-09

What is the cause of the shrink of the bread?

I believe that many people have encountered the problem of "shrinking" of bread. It is expanding well in the oven, but it shrinks after take it out, it not only wrinkled, not good-looking, but also rough in texture, poor in structure, and not soft.Then the reasons for the general collapse are as fol

17

2018-08

Difference of Spiral dough mixer vs Planetary Mixer-Spiral dough mixer

I have read some posts in other website . some people have some doubts in spiral mixer and planetary mixer . the questions like the following words .why one would prefer a spiral mixer over a planetary mixer?why they don't make a small spiral mixer? Etc. Based on my research from my customers and in

03

2018-08

How does the dough mixer works?

How does the dough mixer works?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, smash

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