Description of Noodle Flour Mixer
Mixing formula ingredients is often carried out in a horizontal flour mixer for 10-15 minutes. Since the horizontal mixer seems to have better mixing results in commercial noodle production. Mixing results in the formation of a crumbly dough with small and uniform particle sizes. Since the water addition level is relatively low (vs. Bread dough), gluten development in noodle dough during mixing is minimized. This improves the dough sheet ability, sheeted dough smoothness and uniformity. Limited water absorption also slows down noodle discoloration and reduces the amount of water to be taken out during the final drying or frying processes.
The paddles are positioned to move the material in opposing lateral directions as well as radically. The paddle design is generally employed where friable materials are being blended.
Horizontal noodle dough mixer consists of several elements: a centrally mounted horizontal shaft that rotates within a cylindrical container, paddles, ploughs mixing elements that are attached to the centrally mounted shaft, special openings at the top for feeding materials, manually tilt able tank operated, inside a cylindrical conduit and a complete drive unit.

Body: - the main body is made of heavy duty stainless steel / mild steel sheet, with top cover for easy opening and cleaning or for inspection. Every portion in the machine, which meets the international standard
Arms: - thick mild steel / stainless steel -machined plates mounted on main shaft.
Bearings:-best deep groove ball bearings in cast iron housing with suitable grease cups for lubrication.
Gears: - cast iron hob cut spur gear for long life.
Lubrication: - a bearing are provide with grease cup for lubrication thus its give long life of bearings and reduce fiction losses.

Noodles made from wheat flour alone or in combination with buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles. There are many varieties in each noodles type, representing different formulation, processing and noodles quality characteristics. Noodles containing buckwheat are also call soba, meaning buckwheat noodles. These noodles are typically light brown or gray in colour with a unique taste and flavour. Chinese type noodles are generally make from hard wheat flours, characterized by bright creamy white or bright yellow colour and firm texture. Japanese noodles are typical made from soft wheat flour of medium protein. It is desirable to have a creamy white colour and a soft and elastic texture in Japanese noodles.
Dough is so sensitive to processing, as is that in bread dough. Variations in noodles-dough water absorption among different flours are generally within 2-3%, and this is usual determine by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing.Due to continuous improvements, we reserve the rights to alter and/or amend dimensions/design without prior notice.

The figure for capacities given are for guideline only may very force case to case and depending many factors.

Description of Noodle Flour Mixer
Mixing formula ingredients is often carried out in a horizontal flour mixer for 10-15 minutes. Since the horizontal mixer seems to have better mixing results in commercial noodle production. Mixing results in the formation of a crumbly dough with small and uniform particle sizes. Since the water addition level is relatively low (vs. Bread dough), gluten development in noodle dough during mixing is minimized. This improves the dough sheet ability, sheeted dough smoothness and uniformity. Limited water absorption also slows down noodle discoloration and reduces the amount of water to be taken out during the final drying or frying processes.
The paddles are positioned to move the material in opposing lateral directions as well as radically. The paddle design is generally employed where friable materials are being blended.
Horizontal noodle dough mixer consists of several elements: a centrally mounted horizontal shaft that rotates within a cylindrical container, paddles, ploughs mixing elements that are attached to the centrally mounted shaft, special openings at the top for feeding materials, manually tilt able tank operated, inside a cylindrical conduit and a complete drive unit.

Body: - the main body is made of heavy duty stainless steel / mild steel sheet, with top cover for easy opening and cleaning or for inspection. Every portion in the machine, which meets the international standard
Arms: - thick mild steel / stainless steel -machined plates mounted on main shaft.
Bearings:-best deep groove ball bearings in cast iron housing with suitable grease cups for lubrication.
Gears: - cast iron hob cut spur gear for long life.
Lubrication: - a bearing are provide with grease cup for lubrication thus its give long life of bearings and reduce fiction losses.

Noodles made from wheat flour alone or in combination with buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles. There are many varieties in each noodles type, representing different formulation, processing and noodles quality characteristics. Noodles containing buckwheat are also call soba, meaning buckwheat noodles. These noodles are typically light brown or gray in colour with a unique taste and flavour. Chinese type noodles are generally make from hard wheat flours, characterized by bright creamy white or bright yellow colour and firm texture. Japanese noodles are typical made from soft wheat flour of medium protein. It is desirable to have a creamy white colour and a soft and elastic texture in Japanese noodles.
Dough is so sensitive to processing, as is that in bread dough. Variations in noodles-dough water absorption among different flours are generally within 2-3%, and this is usual determine by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing.Due to continuous improvements, we reserve the rights to alter and/or amend dimensions/design without prior notice.

The figure for capacities given are for guideline only may very force case to case and depending many factors.