First, raw material ratio
100 grams of flour, 10 grams of pumpkin powder, 2 grams of flour additives, 36 grams of water.
Second, the process
Pumpkin Powder, Flour, Accessories → Metering → Blending → Resting → Pressing → Cutting → Drying → Weighing → Packaging
Third, the operating point
(1) Mixing: After the raw materials are weighed according to the formula, they are mixed in a dough mixer to form a loose fruit dough. The mixing time is 12-18 minutes, the brine temperature is 30°C, and the dough machine speed is 79-100 rpm. (2) Curing: Curing can not only eliminate the internal stress caused by high-speed stirring when mixing dough, but also make water evenly penetrate into the inside of flour particles and form a good gluten network organization. Place the dough well or leave it in the aging machine for aging. The turning speed of the curing machine is 5-10 rpm, and the time is 15-25 minutes to fully stretch the gluten. (3) Compression: The matured dough can be rolled to form a surface with fine texture, mutual adhesion, uniform thickness, and smooth surface. After multi-pass roll pressing, the matured dough can be rolled into a suitable dough. (4) Cutting: The noodle strips were cut to a thickness of about 2 mm through a slitter. (5) Drying: The moisture content of the wet noodle produced by the rolling and cutting is 32-35%, and the water content of the noodle is reduced to 14% or less by natural drying or drying by a dryer.
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