Shantou machine is widely used in canteens, hotels, restaurants, military units, guest houses and school departments of factories and mines. It has reasonable design, compact structure, neat appearance, small size, light weight, low noise and efficiency. High, easy to operate, easy to clean, clean and hygienic, the taro made by hand is smoother and more beautiful than the hand-made taro, more chewy than the hand-made taro, sweet and delicious.
How to use the hoe machine and precautions:
1. Add the fermented dough to the appropriate amount of flour and water alkali, stir it evenly in the dough mixer and put it into the dough bowl to operate normally. The water of the dough should be in a certain proportion. Generally, it should be 1:0.38-0.43 (the dough is too soft or too hard will affect the forming rate of the dough). The specific ratio should be determined according to the actual situation.
2. The steamed bread machine is in normal operation, and the dough is cut into long strips of about 1000-1500 grams and continuously placed in the dough bucket to ensure that the auger can continuously and evenly supply the surface to the molding part to ensure the steamed bread. The quality of the blank and the forming rate of the steamed bread (too much dough to prevent the surface of the dough, and too little dough for the surface to affect the quality of the dough).
3. Adjust the handwheel to the maximum before using the machine (see the handwheel adjustment diagram), and then gradually adjust according to the required quality of the steamed bread. If the steamed bread is too large or too small, the forming quality of the steamed bread will be affected.
4. During the normal operation of the steamed bread machine, ensure that there is enough flour in the dough box to prevent the dough from forming and bonding with the cutter, which affects the forming quality of the steamed bread.
5. Handwheel adjustment instructions: left rotation is increased, right rotation is reduced. If you require a non-standard model, you can contact the factory to negotiate and order. Shantou Standard implements the SB148-84 standard of the Ministry of Commerce of the People's Republic of China. The quality parameters of each of the five types of steamed bread are: 690-715g/5 head, 575-595g/6 head, 490-510g/7 head.
6. The hoe is in normal operation, and the hand or metal utensils must not be close to all transmission parts to prevent injury or damage to the machine.
7. The mechanism of the steamed bread is slightly harder than the artificial surface. The alkali is slightly larger, and the prepared steamed bread should not be steamed immediately. Generally, the temperature is raised at 20 degrees for 15-30 minutes (according to local climatic conditions).
8. After the end of use, the surface of the dough bucket should be cleaned up, and it can be used as fermenting fertilizer. Cover each cap to prevent foreign matter from entering and cut off the power.
Low Pesticide Goji Berry, also called EU standard Goji Berry. Ningxia goji berry enjoys a great fame around the global due to its high quality standard; meanwhile, it is the only protected product of geographical identity in China, goji berry has a great popularity describes as "goji berry of the world is in China, goji berry of China is in Ningxia and Ningxia's goji berry is the best".
1.Type Genus: Multi-branched deciduous shrub of Solanaceae Lycium
2.Another name: wolfberry, red berry, red pendant, blood berry, eye-brighten berry, Tzi-fruit, hoof berry, milk berry, immortality grass, sky-essence grass, wolfberry
3.Biology Character: illumination preferable, saline-alkali tolerance, fertilizer tolerance, drought-resistant, water stain should be sustained.
4.Medicinal Parts: goji berry/ goji berry leaves, goji berry roots. 
Low Pesticide Goji Berry
Low Pesticide Goji Berry,Low Pesticide Goji,Low Pesticide Residue Wolfberry,Low Pesticide Dried Goji Berry
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