Dough mixer is vital part of high-quality noodle production because it helps build a strong foundation of noodles, which is dough.
How a mixer processes flour powders, water, and other ingredients into dough matters significantly when it comes to creating great noodles. We can say that the mixer is responsible for much of the noodle quality. We need to get the mixing right to produce superb noodles.
With this in mid, we have built this silky mixer.
 
 
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.