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| Mixing process is the first process that determines most of how noodles will taste when boiled. Ratio of water put in to the amount of flour used and other ingredients, such as egg, sea-weed, lemon, or whatever else is preferred are put at mixing process. So, one of the significant factors that influence quality of noodle is this very process, mixing. The speed of mixing is said to be very important in forming gluten structure in noodle dough. According to a research, mixing flour and water at 12 rotations per minute renders well-kneaded dough which is in ideal state to form strong gluten structures during maturing process. We have developed mixing equipments based on extensive research into one of noodle making processes, mixing. This series of mixers is designed to mimic kneading (combining flour, water, and a little bit of salt for regular noodle), which is the first step in handmaking. These models are usually used in making soba, ramen, and udon. Some of these models are designed so that if used in combination with ramen standard machines, LS-082, LR-102, LC-032, they render maximum production. All the models are made of steinless steel, making them long-lasting and easy-to-clean tools. |
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