two days ago, an old man came to me. The old man had been a migrant worker before. Because he was 60 years old, he thought about it because of the big environmental factors. Long-term migrant work was really not a long-term solution, so I discussed with my wife what to do in my hometown. The old man told his wife this idea, and the wife was very excited when she heard about it, but she didn't know what to do, so she kept thinking about it, and her family told her that she could make steamed bread with her wife, that is, the steamed bread workshop. The wife heard that this was a good idea, so he told Lao tie about the idea, and he agreed with him very much.

this is also the fate of my acquaintance with Lao tie. I also thank my relatives for their recommendation. After a simple exchange, Sanhao found that Lao tie basically belongs to Xiaobai for steamed bread processing and production, but after all, it is a northerner. After all, I knew about pasta, so Lao tie discussed with Sanhao how to use the steamed bread mechanism to make steamed bread, and whether two people could operate it during the making process. Today, Sanhao will share this steamed bread processing case with the old iron in front of the screen.

from flour selection to steamed bread molding, the whole process and selection and identification methods have been told to the old iron. It is suggested that the old iron should choose medium gluten noodles in flour selection. Medium gluten flour is very suitable for steamed bread processing in terms of cost and quality. Unexpectedly, the old man didn't know anything about processing and putting into production, so Sanhao began to give him hands-on practical teaching.

also shared this noodle mixing method with the old iron in front of the screen today. A jin of flour is beaten according to two grams of yeast, one gram of sugar and two grams of bubble, and the noodles are made into smooth dough according to this ratio. Then use Sanhao steamed bread machine processing and production, this process basically does not need manual assistance, Sanhao steamed bread machine uses a visual control panel, the machine will automatically transfer the dough forward, through the roll layer, then through the cutter forming, then the steamed bread size can be adjusted, regardless of the size of steamed bread can be achieved batch production.

after steamed bread is processed and formed by Sanhao steamed bread machine, it enters the steamed bread swinging machine, which belongs to the bridge structure, and this process does not require manual assistance, that is to say, after steamed bread is formed. Through the light sense calculation and transmission of the conveyor belt, the Sanhao steamed bread plate setting machine can identify the number and volume of steamed bread, and then form an automatic plate, and there is no need for manual work in this process.

the size of each steamed bread is uniform, and the gap between steamed buns can be adjusted to fully control the operation. This is also a problem that many old people have been worried about. Using modern equipment, there is no need for human intervention and assistance at all. The steamed bread can be freely adjusted through the steamed bread numerical control system, and the size of the steamed bread is uniform and very layered.

after steamed bread is processed and formed, it can be awakened through a wake-up room or a wake-up box. Of course, if the boss wants to do the quick-waking process, as well as old noodles and frozen steamed buns, it can be done. Sanhao can not only teach the old iron to use steamed bread machine to make steamed bread, including steamed bread storage, distribution and steamed bread technology, but also provide all-round technical training and support for the old iron. I would also like to thank the old iron for their support and trust.