Treatment method for fracture in noodle production line

Treatment method for fracture in noodle production line

In the noodle production line, breakage is inevitable, and the dry break amount generally accounts for 15% to 20% of the finished product. The quality of the treatment directly affects the quality of the noodles and the economic effects of the production of noodles. In order to ensure the quality of the noodles, the amount of blending must be controlled, and the domestic general control is below 10%~15%. The breakage of the noodle factory can be divided into three types: wet break, semi-dry break, dry break, and the treatment method is different.

(1) Wet breaking: refers to the broken head falling during the cutting and hanging, and the falling during the loading process. The nature of this partial break is close to the nature of the raw wheat flour in the dough mixer, and the general factory is timely fed and Mix and stir with wheat flour in the noodle machine, then enter the next process. The wet noodles should be metered back. Don't be too concentrated. Be careful not to overload the dough mixer.

(2) Semi-drying: It means that in the drying room, the cold air is fixed and the high temperature area is broken, and the water content is also inconsistent, which is different from the nature of the raw material flour. Can not directly enter the dough machine. There are two commonly used treatment methods. One is to add the broken head and then add the dough mixer to the wheat flour. The other method is to dry the broken head, crush it, add it to the dough mixer and mix it with the powder. Then Go to the next process.

(3) Dry break: refers to the broken head that falls in the cooling stage of the drying room, and the broken ends generated during the cutting and packaging process. These broken ends cannot be directly added into the dough mixer, and need to be treated before use.