Production method and formula of gluten automatic gluten forming machine

Production method and formula of gluten automatic gluten forming machine

1、 How to select gluten

In fact, most of the finished gluten sold in the market is not serious gluten. It tastes soft and weak. The main reason is that too much starch is mixed in it. The real gluten tastes strong is because the starch in the flour is washed away when making gluten.

The traditional method of making gluten is to add salt to the flour, knead it into a dough after adding water, and then wash it with water continuously until all the starch is washed away. The rest is the real gluten. You can use this method to make gluten.

In addition, if it is too troublesome to do so, there is also a special gluten powder. This special gluten powder is processed in advance. When it is used, add some water, simply stir, press and stand, and it becomes the finished gluten. This kind of gluten is much purer than the gluten sold in the market. The production method of gluten described below is the use of this special gluten powder.

The equipment automatically completes the procedures of gluten feeding, blanking, conditioning, cutting, winding, chopsticks returning and conveying, and realizes the full automatic production process from feeding to products. Greatly reduce operators and improve production efficiency. Moreover, the production of gluten roll is made by imitating manual winding. There is no extrusion and no grinding tool in the whole process. The appearance and taste of the manual gluten roll are completely preserved.