The starch contained in wheat flour, rice and potatoes has a dense molecular structure in its raw state, for the technological preparation of the dough, the following must be done:
In particular, the noodle strings cut by the knives are transferred to the SUS network conveyor and pass through the inside of the steam tunnel.
At this time, about 0.001 to 0.05 MPa steam is uniformly supplied through the nozzles to add moisture to the dough and heat it at the same time.
The temperature inside the tunnel is usually around +98-100°C, and the passage time is about 1-3 minutes.
In addition, the conveyor system can be selected from single tier or multi tier (3/5 tier) depending on production capacity and installation location.
г. Алматы
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