The dough pressed out by the dough sheeter is blackened, what s going on

The dough pressed by the dough press is black, indicating that the quality of the noodle press roller is too poor, and the noodles pressed by the dough press machine are not only not good-looking, but also the noodles are harmful to people when they are eaten.

The industrial large and medium-sized dough sheeter rolls the dough from thick and thin into dough sheets by making multiple rolls that have been blended and matured.

Tablet pressing is dried noodles.

An important step in the production process, the performance of the dough sheeter is directly related to the appearance, thickness, quality, cooking, etc. of the hanging noodles, the role of the tablet press is to make the gluten in the dough further form a fine network, and make the dough become a certain thickness of plastic, extensible dough band.

1. There are additives in the flour and the dough roll are in contact with the chemical reaction, which is the blackening of the flour.

2. Whether there is a problem with the surface rolling metal material.

3. Whether the dough sheeter is leaking.

The dough sheeter is cleaned very clean, and the dough pressed out by the dough sheeter is very black, which means that the quality of the dough sheeter roller you bought is very poor, since you have bought it, there is no other way but to press the black noodles you pressed several times repeatedly.

Hello, it may be that the bearing of the dough sheeter is broken, if it is the dough sheeter of Shandong Yinying, you can directly consult the manufacturer's after-sales personnel, hope.

The handsome daughter-in-law I bought is also like this, it's super hard to use.

Is it the best accessories are broken, resulting in the oil exposed, what brand of dough sheeter you bought, you can call the manufacturer** consultation, Silver Eagle's dough sheeter has its own after-sales and maintenance, you can play **consultation.

Hello, it should be that the bearing of the dough sheeter is broken, and it can be replaced.

Hello dear, if the dough on the left side of the dough sheeter turns black, it may be caused by improper operation or equipment failure. Here are some suggestions:1

Check the equipment: Make sure the dough sheeter is not damaged or malfunctioning, and check that the blades and drive system are working properly. 2.

Cleaning equipment: Clean the dough sheeter, especially the part where the left side of the dough comes into contact. Wipe with warm water and mild detergent, then dry with a clean cloth.

3.Adjust the operation: Check whether the operation is correct.

If the dough turns black on the left side, it may be that the dough has been pressed too thin or too many times, causing excessive friction. Try to reduce the number of times you press the dough or adjust the thickness of the dough. 4.

Adjust the dough recipe: Sometimes, the dough recipe may affect its color. Make sure to use the appropriate recipe, following the directions in the recipe.

Dear, I hope mine is helpful to you

Summary. Pro: Hello, your question is what to do if the dough on the left side of the dough sheeter is black? <>

I hope it will be helpful to you if you find the following contents: There are several possibilities for black dough: 1. The quality of the material is not good, the dough contains too much water, the amount of oil is unbalanced, the quality of wheat flour is poor, or the wheat germ is too little, or the yeast is not effective enough, etc.; 2. The energy of the dough sheeter is insufficient (insufficient voltage pressure), or the bite is too large, and the dough is not tensile enough, which affects the rise of the dough, or the rolling is too many times, which will make the dough rise weakly; 3. Improper operation, such as the imbalance of the ratio of flour and water, or in the process of stirring the dough, the mixing time is too long or the number of stirring times is too much, it is easy to reduce the air pressure, and the dough will not return to its original state.

In order to solve the phenomenon of dough blackening, we should eliminate various above reasons in time, check whether the voltage and pressure are enough, check whether the wheat flour meets the quality requirements, check whether the proportion of water and oil is normal, check whether the stirring time and mixing times are appropriate, etc. In addition, it is recommended to use a smart dough sheeter, which is more accurate in operation, with the same energy every operation, which is more conducive to protecting the quality of the dough and reducing the appearance of dough blackening.

What to do if the dough on the left side of the dough sheeter is black.

Dear We are happy to answer for you, and the following are the results for your query;

Pro: Hello, your question is what to do if the dough on the left side of the dough sheeter is black? <>

I hope it will be helpful to you if you find the following contents: There are several possibilities for black dough: 1. The quality of the material is not good, the dough contains too much water, the amount of oil is unbalanced, the quality of wheat flour is poor, or the wheat germ is too little, or the yeast is not effective enough, etc.; 2. The energy of the dough sheeter is insufficient (insufficient voltage pressure), or the bite is too large, and the dough is not tensile enough, which affects the rise of the dough, or the rolling is too many times, which will make the dough rise weakly; 3. Improper operation, such as the imbalance of the ratio of flour and water, or in the process of stirring the dough, the mixing time is too long or the number of stirring times is too much, it is easy to reduce the air pressure, and the dough will not return to its original state.

In order to solve the phenomenon of dough blackening, we should eliminate various above reasons in time, check whether the voltage and pressure are enough, check whether the wheat flour meets the quality requirements, check whether the proportion of water and oil is normal, check whether the stirring time and mixing times are appropriate, etc. In addition, it is recommended to use a smart dough sheeter, which is more accurate in operation, with the same energy every operation, which is more conducive to protecting the quality of the dough and reducing the appearance of dough blackening.

What to do with the black stuff pressed by the dough sheeter.

When dealing with the black things pressed out by the dough sheeter, there are the following treatment methods: 1. Use a rag dipped in a small amount of laundry detergent to scrub the black substance clean; 2. Soak the black substance in warm water, add a small amount of detergent and laundry detergent, and wash it after it is completely dissolved; 3. Soak the black substance in warm water, add a small amount of white vinegar, and scrub it by hand until it is washed; 4. Soak the black substance in warm water, add a small amount of dish soap, and scrub it by hand until it is clean; 5. Put the black substance into the container, add some neutral detergent, stir well, wipe with a rag, and straighten the beam until it is clean; 6. Put the black substance into the container, add a few drops of laundry detergent, dip it with a rag, wipe it until it is clean; 7. Put the black substance into the container, add some washing powder, stir well, dip it with a rag, wipe it until it is clean.