Quality is an indicator IIR, which, ideally, should be 80-90ed. but life is 70-100 ed.Prodolzhitelnost and intensity mixing Mixing – getting kroshkovatoy, melkokomkovannoy, loose weight, uniformly moist throughout. All the particles of flour must be fully saturate that with further refinement tests, auger chamber, there was a total of plasticization. The duration of mixing is determined by two factors: the achievement of uniform moisture throughout the mass of the test and the penetration of moisture inside the particles of flour. Than in a spray form, will be supplied water by mixing, the faster the mixing will occur. We have noted that for mixing of grit needed mnogokorytnye press. Pasta production of bakery flour, just a trough in time mixing 8 10 min. In terms of volume and space, these media are compact enough and suitable for production in small spaces.
The intensity of mixing depends on the speed of rotation of the kneading shaft. The optimum speed is around 100 rev / min for a single kneading dough vala.Vlazhnost Humidity test – one of two options (along with the test temperature), which can be changed, at the same, the impact on the physical properties of the test. Otimalnaya humidity test – about 31%. However, depending on the composition of flour, construction of the press, the configuration of the matrix and other parameters should be selected individually for moisture concrete test usloviy.Temperatura second important parameter that can handle a technologist in the batch – temperature test. It should be noted that heating of the dough to the optimum temperature to produce an external supply of heat, and in any case, not by heating the test as a result of abrasion, which leads to a deep, mechanical – thermal degradation of gluten. In this regard, the temperature of the coolant flowing through the jacket of the cylinder screw should not be cold and very different from the test temperature.
