Industrial Flour Mixing Machine
Blends flour, water, yeast, and additives into uniform dough in 3–6 minute batches — double-shaft horizontal mixing with 10-second bottom discharge. Typical batch 50–500 kg.
Feature
- Double-shaft agitation homogenizes wet and dry in minutes.
- Typical batch 50–500 kg across three tank sizes.
- Bottom dump door discharges a full batch in ~10 seconds.
- Automatic water dosing by weight — recipe-controlled.
- Handles noodle, bread, biscuit doughs and lighter batters.
- Daily hose-down cleaning; detachable shafts.
Sample
Sample output from the Industrial Flour Mixing Machine. Ask us for real production photos matched to your exact product and capacity.
7 * 24 Support 
Remote Support 
Global CoverageParameters
The FLM series horizontal mixer blends flour, water, yeast, and additives into uniform dough in 3–6 minute batches. Double-shaft agitation develops the dough fast and evenly — the front end of noodle and bread lines.
How Double-Shaft Mixing Works
Two counter-rotating shafts fold the flour through the water phase instead of pushing it around, so wet and dry are homogenized in minutes. The bottom dump door discharges a full batch in about 10 seconds straight into your dough hopper or conveyor — no bowl handling between mix and next stage.
Three Tank Sizes
| Model | Batch size | Cycle | Power | Discharge |
|---|---|---|---|---|
| FLM-101 | 50–150 kg flour | 4–6 min | ~7.5 kW | Bottom dump |
| FLM-001 | 150–300 kg | 3–5 min | ~15 kW | Bottom dump |
| FLM-201 | 300–500 kg | 3–5 min | ~22 kW | Bottom dump + auto dosing |
Typical values — shaft speed and tank geometry are configured to your dough type.
Water Dosing and Recipes
Automatic water dosing is standard on the FLM-201 and optional on the FLM-001, metered by weight for repeatable hydration. Recipes store water ratio and mix time per product.
What Doughs It Handles
Noodle dough (low hydration), bread and bun dough, biscuit dough, and — at reduced speed — lighter batters. For heavy gluten development in craft bread, plants pair it with a DKM spiral kneader.
Where It Fits Your Line
The FLM feeds the NML noodle line, the FNL instant noodle line, and the APM pasta line. The full flour-food family is on the pasta processing hub.
FAQ
Horizontal doubles-shaft mixes faster (3–6 min vs 10–15) and discharges straight to the line — better for industrial. Vertical is gentler and suits small-batch artisan output.
Standard on the FLM-201, optional on the FLM-001 — metered by weight, recipe-controlled.
Typically 3–6 minutes depending on dough type and batch size; recipes store the time per product.
Yes, at reduced speed and shorter time for lighter batters — though a planetary mixer is the better tool if batter is your main product.
A bottom dump door empties a full batch in about 10 seconds into your hopper or conveyor.
Daily hose-down in about 5 minutes; shafts are detachable for deep cleaning.
Three-phase power and a water line to the dosing point. No steam or compressed air required.
Wheat flour of any protein grade, rice flour for noodle plants, and semolina for pasta — Esper Foodtech Engineering tunes the agitator speed to your flour.
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