Food processing equipment R&D and sales — Shanghai, China
Bakery equipment
Mixes flour, water, yeast, sugar and fats, kneading the dough to develop the gluten network required for bread.
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01 / In your process
Mixes flour, water, yeast, sugar and fats, kneading the dough to develop the gluten network required for bread.
Mixes and kneads flour, water, yeast, fats and sugar into extensible dough with good gas retention for soft bread rolls; speed and time are adjustable.
02 / Value in operation
Consistent kneading force and programmable mixing time produce evenly mixed dough with repeatable gluten development.
Two-speed spiral mixing develops gluten thoroughly. Manageable dough temperature supports consistent dough and soft, resilient baked rolls.
Complete the process
EquipmentControls temperature and humidity to ferment and expand dough to the required condition before baking.
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EquipmentRepeatedly rolls and degasses dough into uniform sheets, removing large air pockets and refining bread texture.
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EquipmentSheets and forms dough into unbaked bread pieces in a variety of shapes.
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