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Bread bran vacuum dough mixer has the advantage of making bread and bread bran

Mar 12, 2019

1) shredded cake USES a spring and autumn vacuum dough mixer, with thousands of layers, such as thin paper, which can be grasped by hand, and the noodles are made of thousands of threads. The outer layer is golden and crispy, while the inner layer is soft, white and fragrant, which is more convenient and faster, and the kneading strength is more precise.

2) meat burning with the spring and autumn vacuum dough mixer, the noodles are particularly soft, meat is three fat seven thin lean meat, with meat stuffing, patted by hand into a cake, with time and time again over the roast, fragrance on the air dispersion.More flavor.

3) spring and autumn vacuum dough mixer is used for steamed bread.Taste delicious soft, stand full, steamed bread smooth skin without bubbles, noodles eat better.Peng fa strength is appropriate, can both knead and dough, reduce the use of artificial, more energy saving, better taste.

4) frozen dumplings, wonton with the spring and autumn vacuum dough mixer, the quality of the dough is uniform, with the dumpling skin machine, subsiding machine, more accurate, the number of G is the same, each dumpling size is the same, strong taste, and the skin lock water.Better lock oil, brightness, reduce quick - freezing damage rate.More market dynamics, reduce the use of acquisition agent.

5) spring and autumn vacuum dough mixer is used for noodles, semi-dry noodles, ramen noodles, fresh noodles and sliver drawing. The quality is strong and bright, and the soup is not mixed.

6) ma hua USES a spring and autumn vacuum dough mixer, which is characterized by aroma, crispness, crispness and sweetness. It will not lose its taste after being placed in a dry and ventilated place for several months, and it will not be soft, deteriorate and taste more crisp.

7) youtiao with spring and autumn vacuum dough mixer, strip of hollow Fried food, taste crisp and tenacity.