The spiral stirring hook is driven by the transmission device to rotate in the stirring cylinder, and the stirring cylinder is rotated at a constant speed by the transmission device. The flour in the cylinder is continuously pushed, pulled, smashed, pressed, fully stirred, and quickly mixed, so that the dry flour is uniformly hydrated, and the gluten is expanded to become a dough having certain elasticity, flexibility and uniform flow.
Flour mixer notes
1. Mixer speed
The speed of the mixer has a great influence on the stirring and gluten expansion time. The quick mixing dough is rolled up quickly, the completion time is short, and the dough is better after being stirred. For slow agitation, it takes longer to roll up, and the dough takes longer to reach the completion stage. If the flour with strong gluten is stirred slowly, the gluten will not reach the stage of completion. The flour with less gluten should avoid high speed when stirring, so as not to break the gluten.
The amount of moisture will affect the softness and hardness of the dough. If the water is less, the rolling time of the dough will be shortened, the particles of the flour will not be fully hydrated, and the gluten will be more brittle. It will easily break the gluten shortly after the expansion begins. The gluten can no longer be fully expanded, so the quality of the bread made is poor. Conversely, if there is too much water, it will lengthen the roll-up time. Once the roll-up stage is reached, it is easy to break the gluten, so be careful. In addition, the amount of water absorbed by the flour also directly affects the addition of water, and it is necessary to grasp the amount of water absorbed by the flour.
The lower the temperature of the dough requires a shorter roll-up time, and the extended time should be extended; if the temperature is high, the time required for the roll-up is longer. If the temperature exceeds the standard too much, the dough will lose good stretchability and elasticity, and it will not reach the extended stage after rolling up, making the dough crisp and wet, and has a great influence on the quality of the bread.
4. The amount of dough mixing
When mixing the dough, the energy of the mixer also has a certain load force. Too little and too much will affect the mixing time. In principle, the amount of one stirring of the dough is not less than one third of the specified amount and not more than the specified amount. in principle.
5. The impact of the formula
If there are too many flexible raw materials in the formulation, the time required for rolling up is longer, and the stirring time is also extended accordingly; if the toughness raw material is too much, the time required for rolling up is short, and the expansion time of the gluten is also short.