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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

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

2018-07

Bread Dough Mixers--Do you know the effect of mixer speed on the dough?

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 reache

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