"Silky" Mixer - Most advanced noodle mixer for high-quality fresh noodles

AMSTERDAM - May 23, 2022 - PRLog -- The quality of noodle dough is determined by the quality of hydration. Adding liquid to dry powders and mixing the powder with liquid, gradually distributing into all particles of flours. This equal distribution of liquid into flour is hydration, and how equally we can do that determines the quality of hydration, which is the quality of dough.

The unique mixer body shapes and the optimized number of mixing blades work together to render agitation granulation, which is an ideal state for optimal hydration. These allow better agitation of dough from the bottom of the mixer body. More dough gets mixed and agitated better and faster. The design of this mixer body renders optimal hydration of dough.

Optimized water addition: mixer lid holes and shapes
Distributing liquid into flours as equally as we can is critical to optimal dough hydration. So, we redesigned the mixer lid to have better-positioned water-dripping holes that are smaller and more.And, with unique shape of lid, we delay distribution of liquid, which helps equal distribution of liquid into flours.

To know more click on the link :
Most advanced noodle mixer - Silky mixer - Yamato Noodle (https://www.yamatonoodle.com/noodle-machines/ramen-noodle...)