Payment Terms | L/C, T/T |
Supply Ability | 200 sets per year |
Delivery Time | 60-120 days |
Packaging Details | Simple packaging; wooden box packaging |
Type | Fried Instant Noodle Processing Line |
Output Capacity | 345600PCS/8hours |
Raw Material | Wheat Flour |
Roller Size | 1200mm |
Warranty | 1 Year |
Highlight | High Efficiency Fully Automatic |
Brand Name | Dongfang |
Certification | ISO9001, CE |
Place of Origin | Henan, China |
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Product Specification
Payment Terms | L/C, T/T | Supply Ability | 200 sets per year |
Delivery Time | 60-120 days | Packaging Details | Simple packaging; wooden box packaging |
Type | Fried Instant Noodle Processing Line | Output Capacity | 345600PCS/8hours |
Raw Material | Wheat Flour | Roller Size | 1200mm |
Warranty | 1 Year | Highlight | High Efficiency Fully Automatic |
Brand Name | Dongfang | Certification | ISO9001, CE |
Place of Origin | Henan, China | ||
High Light | 1200mm Fried Noodle Machine ,Fried Noodle Machine Food processing line ,Fried Noodle Machine High Efficiency |
345600 Bags /8hours Commercial Fried Noodle Machine Food Processing Line
Henan Dongfang Noodle Machine Group Co., Ltd. was founded in 1975. With over 200 high-precision processing equipment such as the machining center, CNC machining tools, and laser cutting machines, Dongfang has become a world-serving noodle machine manufacturing enterprise.
Factors affecting the dough mixing effect:
(1) Flour quality
The content of wet gluten in flour is required to be 32-34%. Low wet gluten content or poor quality of wet gluten will affect the formation of gluten network, affect the elasticity and extensibility of the dough, make it difficult to form smooth, uniform thickness dough sheets during rolling, and affect the taste and oil content of the finished product.
(2) The amount of water added to the flour
Only when the protein and starch in the flour fully absorb water can a good dough mixing effect be achieved. It is usually required to add about 30 kg of water to 100 kg of flour, and make corresponding adjustments according to the moisture content of flour and protein during operation. Adding as much water as possible without affecting rolling and shaping is beneficial to improve product quality.
(3) Dough mixing time
The length of mixing time has a great influence on the dough mixing effect. If the time is too short, the mixing will be uneven and the gluten formation will be insufficient; if the time is too long, the dough will be overheated, the protein will be denatured, and the quantity and quality of gluten will be reduced. The general mixing time is not less than 15 minutes. In addition, the mixing intensity of the dough mixer and the quality of water will affect the dough mixing effect.
Technical parameters
Type | Fried Instant Noodle Processing Line |
Output Capacity | 345600PCS/8hours |
Raw Material | Wheat Flour |
Roller Size | 1200mm |
Warranty | 1 Year |
Highlight | High Efficiency Fully Automatic |
Technical strength:
1. Talent scale: With more than 600 employees, and more than 50 designers and technical personnel;
2. R&D Capabilities: Singed long-term cooperative relationship with more than 10 scientific research units such as Henan University of Technology, the Sixth Design Institute of the Ministry of Machinery, and Zhengzhou Research Institute of Mechanical Engineering Co., Ltd.
Packing and delivery
Company Details
Business Type:
Manufacturer
Year Established:
1975
Total Annual:
$40million-$50million
Employee Number:
500~600
Ecer Certification:
Verified Supplier
Company Profile Henan Dongfang Noodle Machine Group Co., Ltd. was founded in 1975. The company covers an area of more than 300 mu and standardized factory building area beyond 150,000 square meters. Besides, there are over 600 highly qualified employees in Dongfang, includ... Company Profile Henan Dongfang Noodle Machine Group Co., Ltd. was founded in 1975. The company covers an area of more than 300 mu and standardized factory building area beyond 150,000 square meters. Besides, there are over 600 highly qualified employees in Dongfang, includ...
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