Henan Dongfang Noodle Machine Group Co., Ltd.

Create Perfect Products with Excellent Characters Satisfy Customers with Various Products Add Value to Goods Add Color to Life

Manufacturer from China
Verified Supplier
3 Years
Home / Products / Fried Noodle Machine /

345600 Bags /8hours Commercial Fried Noodle Machine Food Processing Line Wheat Flour

Contact Now
Henan Dongfang Noodle Machine Group Co., Ltd.
Visit Website
City:zhengzhou
Country/Region:china
Contact Person:MsAnnie
Contact Now

345600 Bags /8hours Commercial Fried Noodle Machine Food Processing Line Wheat Flour

Ask Latest Price
Video Channel
Brand Name :Dongfang
Certification :ISO9001, CE
Place of Origin :Henan, China
MOQ :1 SET
Price :Negotiable
Payment Terms :L/C, T/T
Supply Ability :200 sets per year
Delivery Time :60-120 days
Packaging Details :Simple packaging; wooden box packaging
Type :Fried Instant Noodle Processing Line
Output Capacity :345600PCS/8hours
Raw Material :Wheat Flour
Roller Size :1200mm
Warranty :1 Year
Highlight :High Efficiency Fully Automatic
more
Contact Now

Add to Cart

Find Similar Videos
View Product Description

345600 Bags /8hours Commercial Fried Noodle Machine Food Processing Line

Henan Dongfang Noodle Machine Group Co., Ltd. was founded in 1975. With over 200 high-precision processing equipment such as the machining center, CNC machining tools, and laser cutting machines, Dongfang has become a world-serving noodle machine manufacturing enterprise.

Factors affecting the dough mixing effect:

(1) Flour quality

The content of wet gluten in flour is required to be 32-34%. Low wet gluten content or poor quality of wet gluten will affect the formation of gluten network, affect the elasticity and extensibility of the dough, make it difficult to form smooth, uniform thickness dough sheets during rolling, and affect the taste and oil content of the finished product.

(2) The amount of water added to the flour

Only when the protein and starch in the flour fully absorb water can a good dough mixing effect be achieved. It is usually required to add about 30 kg of water to 100 kg of flour, and make corresponding adjustments according to the moisture content of flour and protein during operation. Adding as much water as possible without affecting rolling and shaping is beneficial to improve product quality.

(3) Dough mixing time

The length of mixing time has a great influence on the dough mixing effect. If the time is too short, the mixing will be uneven and the gluten formation will be insufficient; if the time is too long, the dough will be overheated, the protein will be denatured, and the quantity and quality of gluten will be reduced. The general mixing time is not less than 15 minutes. In addition, the mixing intensity of the dough mixer and the quality of water will affect the dough mixing effect.

Technical parameters

Type

Fried Instant Noodle Processing Line

Output Capacity

345600PCS/8hours

Raw Material

Wheat Flour

Roller Size

1200mm

Warranty

1 Year

Highlight

High Efficiency Fully Automatic

Technical strength:

1. Talent scale: With more than 600 employees, and more than 50 designers and technical personnel;

2. R&D Capabilities: Singed long-term cooperative relationship with more than 10 scientific research units such as Henan University of Technology, the Sixth Design Institute of the Ministry of Machinery, and Zhengzhou Research Institute of Mechanical Engineering Co., Ltd.

Packing and delivery

345600 Bags /8hours Commercial Fried Noodle Machine Food Processing Line Wheat Flour

Inquiry Cart 0