Wheat flour macaroni
Confirm flour grade, local availability, water ratio and intended market position before finalizing the process.
Application planning for tubular and elbow macaroni based on confirmed profile, wall thickness, formula, cutting length, drying target and output.

A usable application brief describes the product geometry and production goal so the mold, cutter and dryer can be reviewed together.
The final recipe, process setting and drying proposal are confirmed against actual material information.
Confirm flour grade, local availability, water ratio and intended market position before finalizing the process.
Confirm granulation, moisture, supplier consistency and the target finished product before trial planning.
The high-level route is stable, while molds, cutter settings and drying conditions are product-specific.
Real production images show the forming, tooling and drying sections most directly affected by the macaroni target.

Operating settings and the chosen die shape the continuous product before cutting.

Profile feasibility and final mold geometry require sample or drawing confirmation.

Selected around profile, wall thickness, formula, output and moisture target.
TXF100, TXF200, TXF300 and TXF500 provide 100–500 kg/h complete-line reference starting points. Final output remains subject to product and configuration confirmation.

Send photos, dimensions, material, output, voltage and destination for technical review.