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F. Dough mixing
1.
Open the kneader (remove the safety throttle and lift the cover).
2.
Pour the flour into the kneader using a powder funnel.
3.
Fill the burette with a saltwater amount according to the flour humidity in %.
4.
Push the key to indicate the direction of rotation of the kneader.
5.
Push the key to start kneading.
6.
Meanwhile,
add saltwater with the burette.
7.
After one minute, stop kneading with the key and open the
8.
Remove the flour that sticks inside using the plastic spatula
9.
Close the valve, restart motor and run for 6 minutes.
10.
When kneading is done, after 8 minutes, the engine stops
and an alarm rings.
11.
Press the keyboard key to stop
G. Extruding and shaping the dough
Material preparation
Start by preparing the following:
• Peanut oil or pure mineral oil
• Roller table, roller, knife, cutter and standing plaques.
Lubricate the following elements:
• Roller table
• Laminating roller
1.
Clear the extrusion orifice by removing the gate (F registry).
2.
Reverse the mixing arm rotation with the key.
3.
Restart the kneader with the key.
form of a ribbon.
4.
Remove the first centimeter of this ribbon, and then when the batter
reaches the level of the extracting plate slots, cut it.
5.
Remove the extracting plate and slide the batter onto the roller table.
6.
Put the extracting plate back.
7.
Use the laminating roller (12x one way or 6x return) to flatten batter.
8.
Use the cutter to cut the dough and remove the ring of external
excess batter.
9.
Put the dough on a resting plate and place it into the resting chamber
at 25°C (77°F). Proceed in extraction order, the first dough being
placed at the top.
10.
Repeat operation for the four next pieces of dough and remember to
oil the extraction plate between each.
11.
Stop the kneader engine by using the key.
Chronometer 1 is starting.
the signal and the engine.
• Extracting plate
• Knife
The batter is extracted in the
1
cover.
(1 min).
3
8
1
5
7
9
2
6
9
4
6
8
10
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