Noodle Flour Mixers

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.Capacity: 10 to 15 kg/HrsDesign Type: Standard Model NoCapacity Per BatchRequired H.PJas-NFM-194510 to 15 Kg.2Jas-NFM-194630 to 35 Kg.3