Vacuum dough mixer,kneading dough machine,vacuum flour mixing machine

The vacuum dough mixer Keep negative pressure to avoid heat generation of the flour, so that the

flour and salt water can be fully stirred at low temperature. The amount of water added is as high

as 46%, which increases the strength of gluten and makes the noodles more elastic and firm. It is

suitable for all kinds of pasta products, finally dough has good tensile strength, no bubbles, and

filling is not easy break, the transparency is high.

Specification: