5. Bake Tough biscuits should be baked at a lower temperature and for a longer time. After the prep...
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What are the technological processes of making biscuits by the biscuit machine? 1. Pretreatment of ...
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1. Pretreatment of flour To produce tough biscuits, it is advisable to use flour with a wet gluten ...
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Common faults and troubleshooting methods when using moon cake forming machine: 1. The temperature o...
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Classification of moon cake machine Moon cake production equipment mainly includes: dough mixing mac...
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1. OverviewThe moon cake machine is mainly used for the production of various ordinary moon cakes an...
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One. structure introduction Mechanical structureA typical bread machine structure The bread machine ...
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As the operating time of the candy production equipment increases, the overall performance will caus...
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Precautions for candy machinery Hard candy: Low boiling temperature and insufficient vacuum will ...
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Candy is a kind of food with sugar as the main ingredient. Candies can be divided into hard candies,...
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Basic Information The working principle of the food mixer is that the blade at the bottom of the mi...
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The operation method and precautions of the biscuit machine Users should read the instruction manu...
Read More1. Check the air treatment link, how about the refrigeration effect of the cold dryer, and replace the pipeline filter regularly (every six months) to make the air quality better. 2. Replace the activated carbon of the nitrogen generator (replace once every 12 months). The activated carbon link is ...
Chocolate coating machines are designed with various factors in mind. These factors include the materials used for its structure, function, efficiency and reliability. The design of the machine can also be determined by the size and application of the machine. One of the most important parts of a ma...
The hard candies made by the candy machine are the simplest amorphous candies, including hard balls, clear mints, butterscotch, lollipops, etc. Hard candy is made by boiling syrup at high temperature. The temperature is so high that the hard candy finally contains only 1% or 2% of water. Then pour t...
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