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Automatic Wheat Flour Skin Production Line

The dumpling wrapper/wonton wrapper manufacturing process is mixing, compounding, continuous pressing, back and forth conveyor and automatic molding device. We design Vacuum Flour Mixer to mix flour and other formula. Firstly, the internal air of the mixer tank is evacuated, and mixing dry powder about one minute. Then, adding alkaline water to the mixer and mixing about 15-20 minutes with high/low speed. After completely mixing, the tank will turn down 180° to discharge the dough to Dough Inputting Controller automatically. Because the air in the mixer has been evacuated, the dough after mixing will be more solid. Dough dropped into the Compound Pressing Machine to produce dough sheet to make dough sheet more flat and solid. The operation way of Continuous Pressing Roller is to press and stretch the dough sheet which from Compound Pressing Machine. Step by step, the dough sheet from thick to thin. After being pressed and stretched continuously, the gluten in the dough becomes stronger. Then, delivering the dough sheet to the Back and Forth Conveyor, layer by layer and spraying the powder on both sides of the dough sheet. The main purpose of spraying powder is to keep the dough sheet from sticking together. And delivering dough sheet to Dough Skin Mold Machine to make round shape (dumpling wrapper) or square shape (wonton wrapper).

In addition, if you want to increase the taste, you can add” Dough Sheet Fold Device “between Compound Pressing Machine and Continuous Pressing Roller, or” Aging Room” to be option. Under constant temperature and humidity (24~27℃ / 80~90% RH), aging dough sheet about 20 minutes in order to extend the noodle elasticity and make it more elastic.
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