The dough pressed by the noodle machine is oily. What should I do if I lose the black flour residue?

Many existing noodle machines will have this problem. Some noodles are black and oily, and some are difficult to clean. This has a lot to do with the material and structure of the machine-mixed system. First of all, from the material point of view, most of the noodle machines are made of plastic, and only a few are made of shaft and some metal. In addition, from the structural point of view, most machines are directly running in. When the machine is running, plastic and plastic are running in, which will inevitably produce a lot of sundries. Coupled with the extrusion friction between water and flour in the gap, it will carbonize over time, resulting in flour carbonization. In this case, in addition to frequent cleaning, you can also choose materials. At present, the genuine meta-texturing machine made of stainless steel has been developed on the market, and the wear-resistant aviation material Peek has also been used in worn places. Structurally, there is an original patented CCPR technology, which simulates hand kneading, is easy to clean, and has a strong flavor of noodles. For reference only.