What are the components of the noodle production line?

1. Feeding. According to the needs of customers, the feeding system is customized, which is completely in line with the mixing of the water surface for making vermicelli.

2. Knead the dough. After feeding, the water and the noodles are mixed with water, so that the noodles are fully mixed with water. After 15 minutes of mixing, the protein in the wheat flour absorbs water and swells to form wet gluten with toughness, elasticity, viscosity and extensibility. Wet gluten network, reaching the standard of artificial dough.

3. Wake up. After the noodles are alive, they are fully awakened and matured.

4. Press the surface. The cold hard alloy steel pressing roll with hardness reaching HRC49-52 is selected, with large diameter and strong rolling force. The matured "cooked powder" is gradually thinned to the required thickness by a reasonable rolling ratio to form the sago. Gluten network organization.

5, Cut. Cut noodles of different standards with a noodle cutter.