The small vacuum and surface machine using vacuum technology and surface, the dough with higher water content, generally around forty percent, compared with the common technology and surface surge ten percent to twenty percent, can improve the dough quality significantly, promote the formation of protein network structure.Stirring and dough under vacuum, forming a smooth dough, the dough is not onlysmooth surface and internal uniform fine, and the dough gluten increased, good elasticity, high transparency, prepared dough not adhesive, smooth texture,appearance quality and other than the general machine and the dough is excellent.
