| ≥1 piece |
Taiwan Patent No. 138136,139367
China Patent No. ZL97 2 42853.4, ZL97 2 42852.7, ZL98 2 25455.5,ZL97 3 13954.4
Wide range of dough compositions
The wide range of dough composition allows to make various food products.
Water content in dough can be varied from 30% to 45%.
Shortening content in dough can be up to 20%.
After boiling or steaming, wrapper can be softer.
After baking or frying, wrapper can be more crispy.
Unique water cooling system
After long-time operation, extruded dough skin will get warm. It will ruin the taste of dough wrapper. The HLT-700 is equipped with a cooling system to keep water between 4?? and 15?? to cool down the dough skin.
Diced potato, meat & apple can be filled
It can fill the stuffings of traditional hand made samosa and apple pie.