This machine uses vacuum (negative pressure) state and surface, so that theprotein in wheat flour and sucked moisture in the shortest possible time, forming thebest network structure, increase more than 2 times than the normal state and makingdough ripening degree.   with unique and surface, to ensure that the flour and water in the shortest time uniform mixing, improve dough ripening, wet gluten nodamage has been formed. The dough mixing evenly, loose, gluten power high,golden color, flour products, juice, bite, not muddy soup, is the production of high-grade Hanging noodles, instant noodles and other various characteristics of fresh noodles, flour products ideal and surface equipment, but also applicable to the pharmaceutical, chemical industry, fine ceramics materials, soil, sand, silt and other similar operations and other raw materials mixing. According to the different needs ofthe design and manufacture of special vacuum and surface machine, vacuum mixing powder mixing machine, air conditioner and really machine vacuum mixing equipment. The process characteristics of vacuum and surface machine 1  application of vacuum technology and face, dough containing a large amount of water, generally at about 40%, compared with the common technology and surfacewater increase 10%~20%, can significantly improve the dough quality, promote the formation of protein structure networks. 2     vacuum and surfacetechnology can promote the wheat powder particles fast absorbing water permeable,greatly reducing the air barrier, which can increase the density of dough, the doughelasticity, uniform color, strong gluten strength, dough ripening conditions have been obviously improved. 3     vacuum and surface machine for mixing time is short, low speed, reduce the temperature rise of the dough, the dough temperatureis generally not more than 32 DEG C, rolling surface sticky roller. The actual effect of vacuum and surface technology in flour products in production (compared with ordinary and surface technology)