Using vacuum and dough kneading machines to produce mantou (steamed buns) offers numerous significant benefits, primarily in the following aspects:

Enhance Mantou Quality

Enhancing Dough Structure: The vacuum mixing machine utilizes the principle of mixing under negative pressure, allowing flour particles to fully expand and absorb more moisture in a vacuum state. This not only increases the output of the dough (8-10 catties more per 100 catties of flour compared to conventional mixers), but also improves the gluten value structure, making the dough smoother and finer, thereby enhancing the texture and bite of the steamed buns.

Enhanced Gluten Network: Under vacuum and negative pressure conditions, wheat flour particles can more fully and rapidly combine with water, promoting the complete formation of the gluten network structure. This results in mantou (steamed buns) that are more resilient and elastic, with improved coloration.

Enhance production efficiency

Reducing Mixing Time: The vacuum kneading machine utilizes a two-stage dual-speed mixing method (high-speed water and flour blending, low-speed kneading), which not only shortens the mixing time but also reduces power consumption due to minimal air resistance, thereby enhancing production efficiency.

Reduced Temperature Rise: Under vacuum and negative pressure, the dough temperature rise is reduced by approximately 5℃-10℃, preventing protein quality issues caused by excessive dough temperature rise, ensuring dough stability.

3. Reduce production costs

Eliminating the noodle press process: The vacuum kneader can directly produce dough suitable for making mantou, eliminating the need for the noodle press in traditional techniques, thereby reducing equipment and labor costs.

Increased Raw Material Efficiency: With the increase in the amount of dough produced, the same amount of raw materials can be used to make more mantou, enhancing the efficiency of raw material utilization.

4. catering to various needs

For Quick-Freezing Processed Foods: The vacuum kneading machine significantly enhances the elasticity and toughness of the dough skin for products like quick-frozen mantou, reducing the rate of cracking during freezing, and catering to the special requirements of quick-frozen food.

High Automation: Some vacuum and dough machines are equipped with automatic dough extrusion, forward and reverse operation, and automatic flipping functions, making them more convenient to use and suitable for mass production.

In summary, using vacuum and dough-making machines to produce mantou not only enhances the quality and production efficiency of the bread, but also reduces production costs and adapts to various production needs. These advantages have led to the widespread application of vacuum and dough-making machines in the production of mantou and other dough products.