speaking of pasta, I believe many old people are familiar with it. Whether in the south or north, it can be called a household name. Why, nothing is more familiar with pasta than steamed buns, steamed buns and dumplings, no matter which kind of pasta is inseparable from mixing and kneading noodles. But there are many differences in the same way of production.

Why do you say that? take eating any of the above as an example. The same mixing method, due to the difference in kneading or pressing process, will produce a different package effect. Why do you say that, no matter what pasta is made, and after the noodle is finished, it involves pressing noodles and kneading noodles, regardless of this humble process? If kneading dough is not in place, it will affect the effect of the package, and some people call it glossiness, while others call it lack of strength.

as a long-term manufacturer of kneading machine , Sanhao is well aware of the reason. Sanhao is often asked by many old people why I use the same flour as others, so my food is not as delicious as that cooked by others. There are also people who call it beautiful, of course, everyone has different forms of expression, but the comprehensive meaning is that "the gluten degree" is not up to standard.

Why are you talking about this topic with the old man in front of the screen today? Sanhao believes that this question is rarely raised, but this question is also a more important step in making pasta. If something goes wrong in this link, it will lead to the later molding effect and quality. At this time, the old man may ask. Then in the end how to mix and press noodles or even knead noodles? 

actually want to make a good pasta, which is not an easy task. Sanjiao has met such an old man before. The old man said, don't you just need to knead or press noodles after making up noodles? can't I just get a kneading machine? In fact, the old iron-like answer is not wrong, but whether it is the noodle press or kneading machine, the difference is still relatively large.

some old guys have kneading machines, but the results are not ideal. There are several reasons for this. Here, Sanhao will not elaborate one by one. Today, Sanhao mainly shares with the old men in front of the screen, how to use the correct process to make delicious pasta? It is necessary to start with the link of mixing noodles.

and noodles should be divided into different types of pasta. If you make steamed buns or dumplings, you can use ordinary and flour machines. If you make old noodles or noodles, you need to use C-shaped and noodle machines. Of course, this can also be subdivided. Here three good is not too much extension, if there are which three good not covered in place, the old man in front of the screen can private message three good, three good to reply one by one.

after determining the mixing machine, then it is the mixing time. Due to the different production methods and processes of each kind of pasta, the mixing time is recommended within 8-18 minutes. Of course, there are exceptions to this. It also depends on the quality and control of the flour. After completing the whole process of mixing, the second thing is to press the noodles. That is the main topic that Sanhao shares today.

although the pressing surface is not reinforcement? There is no flaw in this answer, but it cannot be generalized. Why do you say so? take the more common pasta as an example, "dumplings". Dumplings are divided into quick-frozen dumplings and fresh dumplings. Due to the different ways of storage and sale of the two kinds of dumplings, there are also differences in noodles.

first talk about fresh dumplings. The so-called fresh dumplings can be understood as being made and sold now. This kind of dumplings only need to be softened by using a three-good noodle press, and the number of soft pressing is basically about 15 times (of course, this depends on the quality and characteristics of the flour), just soften the dough, and then wrap the dumplings.

is followed by quick-frozen dumplings, but quick-frozen dumplings can not be compared with the former. Although they are all dumplings, there are some differences in the ways of pressing and kneading noodles. Quick-frozen dumplings also have different requirements for the performance of the kneading machine. Take Sanhao kneading machine as an example, it is divided into light kneading machine and medium kneading machine.

three good light kneading machines can be used in the production process of making and selling dumplings first, and heavy kneading machines can be used in quick frozen dumplings. Of course, the latter can be used on the former, but the former can not be used on the latter. The main reason is that Quick-frozen dumplings are different in the quality of noodles and dough skins.

Quick-frozen dumplings require not only softness, but also softness. The old iron can be understood as extracting the gluten of the flour, otherwise it will form a chain reaction. As many old people say, why do my dumplings crack when they are frozen? There are also old people who will say that adding some science and technology can easily solve the problem. In fact, in Sanhao's point of view, it is mostly caused by the asymmetry of working procedures and processes.

of course, the above is just a simple sharing of the performance and characteristics of the Sanhao kneading machine. The differences are not only there, but for those who are interested in pasta, you can comment on the difficulties encountered in the process of making or making Sanhao. Let's communicate and discuss together, the above only represents the experience and views of the three good individuals on the production of pasta, can not become the standard, spray please make a detour.