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Instructions for using the buns taro production line
Instructions for use:
1. The fermented dough is added with a proper amount of flour and water and alkali. After mixing in a dough mixer, it can be put into the dough bowl to operate normally. The water of the dough should be in a certain proportion. Generally, it is 1:0.38-0.43. It is advisable (the dough is too soft or too hard will affect the forming rate of the dough), and the specific proportion should be determined according to the actual situation.
2. The machine is in normal operation, and the dough is cut into strips of about 1000-1500 grams and continuously placed in the dough bucket to ensure that the auger can continuously and evenly supply the surface to the molding part to ensure the dough of the dough. The quality and the forming rate of the steamed bread (too much dough to prevent the dough, too little dough for the surface, affect the quality of the steamed bread).
3. Adjust the handwheel to the maximum before using the machine (see the handwheel adjustment diagram), and then gradually adjust according to the required quality of the hoe. If the hoe is too large or too small, it will affect the forming quality of the hoe.
4. In normal work, ensure that there is enough flour in the dough box to prevent the dough from forming and bonding with the cutter, which will affect the molding quality of the dough.
5. Handwheel adjustment instructions: left rotation is increased, right rotation is reduced. If a non-standard model is required, it can be negotiated with the factory. Shantou Standard implements the SB148-84 standard of the Ministry of Commerce of the People's Republic of China. The quality parameters for each of the five types of steamed bread are: 690-715g/5 head, 575-595g/6 head, 490-510g/7 head.
6. Normal operation, hands or metal utensils should not be close to all transmission parts to prevent injury or damage to the machine.
7. The mechanism of the steamed bread is slightly harder than the artificial surface. The alkali is slightly larger. The steamed bread should not be steamed immediately. Generally, the temperature will be 15-30 minutes when the temperature is 20 degrees (according to the local weather conditions).
8. After the end of use, the surface of the dough bucket should be cleaned up, and it can be used as fermented fertilizer. Cover each cap to prevent foreign matter from entering and cut off the power.