How to Use a Dough Mixer

　　A dough mixer is a type of noodle-making machinery whose primary function is to evenly mix flour and water. There are two main types: vacuum dough mixers and non-vacuum dough mixers. Below, we’ll introduce some important precautions for operating a dough mixer.

　　1. In recent years, people have been using dough mixers to replace manual kneading. While dough mixers don't reduce our physical effort, to better understand this dough-mixing machinery, the following instructions outline the usage procedure for dough mixers:

　　2. Before starting to use the dough mixer, be sure to check that the wiring is safe. Only after confirming there are no issues can you turn it on and begin operating it. Once the power supply is properly connected and you see the dough mixer running smoothly, proceed to the next step.

　　3. Place the prepared flour, water, and other necessary additives into the mixing chamber. Start the mixer at low speed to thoroughly combine the flour and water, then switch to high speed. If you start at high speed directly, the flour will fly outward. Typically, the low-speed mixing time is 3 minutes, while the high-speed kneading time is 6 minutes. After tilting the mixing chamber into the proper position, use a knife to cut through the dough. Whether the mixer is rotating in reverse or forward, never put your hands into the mixing chamber.

　　4. When kneading dough, the general water-to-flour ratio is 1:0.4–0.45. Depending on the gluten strength of the flour, different processing techniques, and various product types, you can adjust the amount of water used accordingly. During dough kneading, if the dough is relatively tough or a large amount of additives has been incorporated, reduce the amount of dough being kneaded.

How to Use a Dough Mixer

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