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Which is the best noodle production equipment? How to deal with different cases of decapitation? In the noodle production equipment, it is inevitable to have broken, dry broken amount of 15% ~ 20% of the finished product, these broken head after treatment and then back to machining. The quality of noodle and the economic effect of noodle production are directly affected by the quality of noodle decapitation. In order to ensure the quality of noodle, the amount of broken head must be controlled. The broken head of noodle factory can be divided into wet, semi-dry and dry, the method of treatment is also different:

 (1) wet broken head: refers to the broken head which falls when cutting and hanging the strip, and the broken head which falls during the process of putting on the shelf, general factory are timely into the mixing machine and wheat flour mixing, and then into the process, wet face first machine also want to measure, not too concentrated, to pay attention not to make the mixing machine overload.

 (2) semi-dry broken: refers to the drying room, the cold air fixed strip and high-temperature area down broken, moisture content is not consistent, and the nature of raw flour is different. Can not be directly back into the mixer. There are two common treatment methods for small-scale noodle production equipment, one is to soak the severed head, then add a dough mixer and mix it with wheat flour, another method is to dry the broken end by grinding and then add to the flour mixing machine with the powder mixing, and then into the next process. 

(3) dry end: refers to the end of the cooling stage in the drying room, as well as in the cutting, packaging process generated by the end of the end, these end can not be directly added to the dough machine, need to be treated before use.