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

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

  • High Light

    1200mm Fried Noodle Machine

    ,

    Fried Noodle Machine Food processing line

    ,

    Fried Noodle Machine High Efficiency

  • 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
  • Place of Origin
    Henan, China
  • Brand Name
    Dongfang
  • Certification
    ISO9001, CE
  • Minimum Order Quantity
    1 SET
  • Price
    Negotiable
  • Packaging Details
    Simple packaging; wooden box packaging
  • Delivery Time
    60-120 days
  • Payment Terms
    L/C, T/T
  • Supply Ability
    200 sets per year

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

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 0