With a batch type mixer, a certain amount of raw materials (flour and starch) is supplied from the dosing hopper, pre-prepared condensed water (a mixture of salt, brine and a thickening polysaccharide) is fed into the mixer for the kneading process.
When mixing (from 30 to 40% flour), the blades of the mixer with 50-100 rpm for 10-20 minutes make it possible to obtain a homogeneous dough.
The kneaded dough is automatically discharged from the bottom of the mixer into the bottom feeder where it is kept for about 10-15 minutes before the dough is rolled out.
г. Алматы
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