The mixing process that combines the flour and water involves both mixing and kneading elements, and the machinery used to perform this process for machine-made noodle production is known as a “mixer.” Different types of mixers are used in the noodle-making process, including batch mixers, vacuum mixers, and continuous mixers.
Taking the batch mixer as an example, after a given quantity of raw ingredients – such as flour or starch – is placed in the scale hopper on top of the mixer body, the pre-prepared water for mixing (water with dissolved salt, brine, and polysaccharide thickener added, and totaling 30 to 40% of the raw material quantity) is added by the mixer’s pump. The mixer’s agitating blade rotates at 50 to 100 rpm, combining the ingredients through agitation mixing for 10 to 20 minutes to create evenly textured dough.
The mixed dough is then transferred to the feeder through the base of the mixer, which opens and closes automatically, where it ferments for approximately 10 to 15 minutes.
