Sachima Production Line

Core process flow and corresponding equipment

a. Dough mixing and resting process: Mix flour, eggs, water and other raw materials in proportion, stir into a smooth dough, and then let it rest (rest the dough) to allow the gluten to relax. Equipment: Dough mixer. It is usually a double-speed or double-action dough mixer to ensure thorough and even mixing. Resting the dough is usually done in a covered dough mixer or a dedicated proofing box.

b. Dough pressing and slicing process: The rested dough is rolled through multiple passes to form sheets of uniform thickness (usually 1-2 millimeters), and then cut into thin strips. Equipment: Laminating machine and cutting machine. Pasta machine: Composed of multiple pairs of rolls, the dough sheet undergoes multiple rolling processes, gradually becoming thinner and more resilient and elastic. The advanced pasta machine is also equipped with a layering function, which makes the interior of the sachima finished product present a layered filament-like structure. Cutting machine: It cuts the pressed dough sheets into thin and long noodles of uniform width. The length and width of the cut noodles determine the final "silk" form of the shaqima.

c. Frying or baking process: The cut noodles are rapidly fried in high-temperature oil to make them quickly expand, set and color. This is the key step for traditional sachima to achieve a crispy and flaky texture. Under the modern health trend, baked sachima has also emerged. Equipment: Frying line: Usually a continuous electric deep fryer or a gas deep fryer. The noodles are evenly conveyed through the oil tank by the conveyor belt. The frying temperature and time can be precisely controlled to ensure consistent color and texture. It is equipped with an automatic slag removal and oil filtration system. Optional baking oven: If it is a non-frying process, a tunnel baking oven will be used.

d. Sugar boiling and sugar mixing process: Boil white granulated sugar, maltose (or glucose syrup), water, oil and other raw materials according to the formula to form a thick syrup. Equipment: Sugar dissolving pot (usually a double-layer pot, which can be heated by electricity or steam) and syrup insulation conveying system. The boiled syrup needs to be kept at a constant temperature to prevent it from solidifying.

e. Mixing and Shaping process: Pour the fried noodles into a blender and quickly and thoroughly mix them with hot syrup, sesame seeds, raisins, nuts and other seasonings to ensure that each noodle is evenly coated with syrup. Equipment: Mixer. It is usually a double-shaft paddle mixer, which has a high mixing efficiency and can complete the operation before the syrup cools down.

f. Pressing and cooling process: The well-mixed materials are quickly poured into the forming mold (usually square or stainless steel plates), and then pressed into tight squares with hydraulic or pneumatic equipment. After that, they are cooled to solidify the syrup and set. Equipment: Forming machine (with pressure head) and cooling conveyor line or cooling tunnel. The cooling process can be either natural air cooling or forced air cooling to accelerate the production pace.

g. Cutting and partitioning process: After cooling and shaping, the large pieces of sachima are cut into individual small pieces according to the preset specifications. Equipment: Cutting machine. It can be a reciprocating cutter or a band saw cutter to ensure a neat cut surface without any fragmentation.

h. Packaging process: The cut sachima pieces are individually or collectively packaged to prevent moisture and contamination. Equipment: Automatic packaging machine. For instance, bag-feeding packaging machines or pillow packaging machines can automatically complete processes such as metering, bagging, nitrogen filling (to extend the shelf life), sealing, and coding.

Trend of development

a.Healthy development trend: The development of non-fried (baked), low-sugar products made from coarse grains or whole wheat flour has put forward new requirements for production line equipment.

b.Intelligence and digitalization: By applying PLC (Programmable Logic Controller) and SCADA (Data Acquisition and Control System), parameters such as temperature, speed, and weight of the production line are centrally monitored and adjusted to achieve lean production and big data management. Flexibility: The production line can adapt to manufacturing products of different flavors and specifications, and the switching is convenient and fast.

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Name:viki

TEL/WhatsApp:+8618361668252

Email:viki@chinahanyuan.cn