Hydrating and ripening flour for noodle dough - without pressing and driving out the occluded air

摘要

Flour is hydrated and ripened in such a way that every particle of the flour is brought directly and uniformly into contact with the water; both being mixed continuously in the form of sprays of powder and mist. The time required for hydrating reduced considerably, conversion of protein is complete and since air is not expelled, the taste of the prod. is optimal.