Vacuum dough mixer sample: 36% water addition.
A close look at the granular material in the mixer chamber and its behaviour when lifted by hand.
Percentage basis: 36 kg of added water per 100 kg of flour, using flour weight as the basis. This is an added-water ratio, not a laboratory measurement of total dough moisture. Moisture already present in the flour is a separate input.
Watch the dough state after mixing.
The short clip shows a sample lifted inside the chamber, then released and separated by hand. Loose granules and small clumps remain visible.
The chamber is open for inspection. This clip shows the material after mixing; it does not show an enclosed vacuum-mixing cycle or document the operating pressure.
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Inspect the chamber and mixing bars.
What is confirmed for this sample.
- Machine category
- Vacuum dough mixer, identified by the owner
- Reported condition
- 36% water addition
- Percentage basis
- 36 kg of added water per 100 kg of flour, using flour weight as the basis.
- Visual record
- Two supplied photographs and a short handling clip
- Visible material state
- Loose granules and small clumps
Details to record in a repeat trial
The supplied record does not specify the exact mixer model, flour properties, batch mass, other ingredients, mixing time and speed, temperature or vacuum-pressure setting.
Record these conditions before treating two samples as a controlled comparison. Visual texture alone does not measure moisture uniformity, gluten development, vacuum performance or suitability for every noodle or wrapper recipe.
Follow the material downstream
Evaluate how the sample transfers and behaves in the intended resting, sheeting or forming operation. The preferred outgoing condition depends on the recipe and the next machine.
Continue the comparison.
All water-level trial records →
Dough mixer families · Water dosing unit
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