1. Working principle of flour mixer
The screw hook is driven by the transmission device to rotate in the mixing cylinder, and the mixing cylinder is driven by the transmission device to rotate at a constant speed. The flour in the cylinder is continuously pushed, pulled, kneaded, pressed, fully stirred, and quickly mixed, so that the dry flour is evenly hydrated, the gluten is expanded, and it becomes a dough with certain elasticity, elasticity and uniform flow.
2. Notes on mixer and noodles
1. Speed of mixer
The speed of the mixer has a great influence on the time of mixing and gluten expansion. Quickly mixing the dough rolls up quickly, the time to completion is short, and the dough has better properties after mixing. Slow mixing will take longer to roll and the dough will take longer to reach the finish stage. If the flour with extra gluten is mixed at a slow speed, the gluten will not be able to reach the completion stage, and the flour with slightly poor gluten should avoid using high speed when mixing, so as not to break the gluten.
2. Moisture
The amount of water will affect the softness and hardness of the dough. For example, less water will shorten the rolling time of the dough, and the flour particles will not be It can be fully hydrated, so that the gluten is brittle, and it is easy to break the gluten soon after the expansion starts, and the gluten cannot be fully expanded, so the quality of the bread is poor. Conversely, if there is too much water, it will prolong the time of rolling, and once the rolling stage is reached, it is easy to cause gluten to break, so be especially careful at this time. In addition, the water absorption of flour also directly affects the addition of water, so we must master the water absorption of flour.
3. Temperature
The time required for rolling the dough is shorter when the temperature is low, and the time for expanding should be extended; if the temperature is high, the It takes longer to roll up. If the temperature exceeds the standard too much, the dough will lose its good extensibility and elasticity, and it will not reach the stage of expansion after rolling, making the dough brittle and wet, which will also have a great impact on the quality of the bread.
4. The amount of dough to be mixed
When mixing dough, the energy of the mixer also has a certain load capacity. Too little or too much will affect the mixing. In principle, the amount of dough to be stirred at a time is not less than one-third of the specified amount and not more than the specified amount.
5. Influence of the formula
If there are too many flexible raw materials in the formula, the rolling time will be longer and the stirring time will be prolonged accordingly ; If there are too many tough raw materials, the required rolling time is shorter, and the gluten expansion time is also shorter.
Third, cleaning and maintenance
1. Always check the fasteners of each component during use, and tighten them in time if they are loose;
2. The gear meshing area of the machine is lubricated with grease, and oil is added every half month. There are powder metallurgy bearing bushes in the bearing seat. Oil must be filled into the oil cup on the bearing seat twice per shift, otherwise the shaft and the bearing bush are glued at your own risk;
3. The amount of flour added during kneading should not exceed the capacity of the dough barrel, so as not to burn the motor;
4. If the dough is found to be oily, it should be repaired in time and the oil seal should be replaced.
5. The machine should be cleaned in time after use, so as not to affect the re-use;
6. When cleaning, the height of the water in the noodle bucket should not exceed the lowest point of the shaft to prevent water Overflowing from the shaft hole of the side plate of the bowl or into the interlayer of the side plate will affect the service life;
7. This machine is a drip-proof appliance, and it is forbidden to use a water spray pipe to clean it.
