Tangyuan & Taro Ball Dough Mixers

Dedicated horizontal mixers for high-hydration rice and root-starch dough used in tangyuan, taro balls and small glutinous-rice-ball products. Choose a published 100 kg or 250 kg batch platform.

100 / 250 kg batches20–32 rpm VFD20 / 36 kWStainless-steel body

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2published models

380 Vcatalogue voltage

20–32 rpmvariable mixing speed

1,800–3,000 kgmachine weight range

Dedicated dough process

Built around glutinous-rice and taro-ball production

The January 2026 catalogue separates these machines from the standard noodle/dumpling vacuum mixers and the cooled bakery series. This page therefore treats HM-300H and HM-650H as their own application family.

01Define formulaProvide rice flour, starch, root ingredients, water and target dough temperature.

02Program mixingPLC control supports recipe-based mixing time and process settings.

03Develop doughThe mixing structure combines mixing, kneading and conditioning functions.

04Transfer to formingConfirm discharge and downstream portioning or forming interface.

2026 catalogue data

Compare HM-300H and HM-650H

Published capacity is per batch. The table does not publish vacuum degree or a fixed batch time, even though the feature text describes programmable vacuum and mixing time; these are project-confirmed parameters.

Model	Voltage	Power	Capacity / batch	Mixing speed	Weight	Dimensions
HM-300H	380 V	20 kW	100 kg	20–32 rpm, variable	1,800 kg	1725 × 1150 × 1900 mm
HM-650H	380 V	36 kW	250 kg	20–32 rpm, variable	3,000 kg	2370 × 1300 × 2300 mm

Published in the January 2026 HELPER catalogue. Confirm whether capacity refers to the tested formula's total batch mass, plus destination voltage/frequency, recipe, utilities and the signed specification.

Helper horizontal dough mixer representative machine configuration

Published functions

Process controls for repeatable specialty dough

The catalogue describes a stainless-steel body, mixing/kneading/conditioning action, PLC settings for mixing time and vacuum, and optional automatic flour and water feeding under vacuum.

High-hydration recipes

The catalogue cites water absorption of about 80% for the intended dough class. Treat this as an application statement and verify the actual formula in trials.

Recipe control

Program process parameters for repeatable batches and retain the approved production settings.

Optional feeding

Automatic flour and water supply under vacuum can be configured after ingredient and utility review.

Acceptance trial

Check hydration, temperature, uniformity, discharge and downstream forming with real materials.

Three-family boundary

Do not select this series by capacity alone

Standard ZKHM seriesNoodle, dumpling and wrapper dough; published as 7.5–200 kg dry flour per batch.

Bakery HM-HP seriesProofed bakery dough with bowl cooling; published as 50–200 kg mixed dough per batch.

Special HM-H seriesThis page: tangyuan, taro-ball and small rice-ball dough; 100 kg and 250 kg batches.

Confirm by trialRecipe rheology and hydration determine torque, heat, mixing time and usable batch mass.

Related decision path

Continue from this page

Connect the machine to a wrapper and dough-sheet processContinue with the relevant process, selection or equipment decision.Review noodle-production process requirementsContinue with the relevant process, selection or equipment decision.Review 40l vacuum dough mixerContinue with the relevant process, selection or equipment decision.Review zkhm-600 high-speed vacuum dough mixerContinue with the relevant process, selection or equipment decision.

Engineering request

Configure the mixer around your real recipe

Send the formula, hydration, target batch, product photos and downstream forming method. HELPER will confirm the suitable model and project specification.

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Use our single online inquiry form to send your product, capacity, utility and layout requirements.

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