The wrapper of bawan (肉圓) is a batter made from sweet potato starch and rice slurry, which is semi-fluid before steaming and cannot be wrapped into a ball like dough. Mechanization mostly follows the route of metered filling and steaming in mold cups, or portioning the batter and filling by machine while still laying them in dishes by hand.
Mechanizing spring rolls involves two tasks, making the wrappers and rolling. You can buy spring roll wrappers and do only the rolling, or link everything into one integrated line. A rolling machine places the wrapper, deposits filling, folds both sides, rolls it up, and seals it; the most common problem with frozen spring rolls is water seeping from the filling.
Chive boxes and stuffed pancakes can be wrapped into balls with an encrusting machine first and then pressed into half-moons or round pancakes, or made by folding pre-placed wrappers and pressing the edges. Water released by chives is the biggest headache, handled by draining, mixing with oil first, adding salt last, and adding absorbent ingredients such as glass noodles.
Red bean buns, custard buns, and pineapple buns are all fermented dough wrapped around filling, and encrusting machines have long been used for bread. They pay off when production is concentrated on a few products in large volumes; dough temperature and squeezing force affect volume, and the pineapple bun topping requires dedicated topping equipment.
Filled cookies are made either by encrusting each piece individually or by co-extruding a long bar and cutting it into sections, with the bar cut by blades, wires, or ultrasonic cutters. Multi-row machines suit continuous high-volume production of a single product; sandwich cookies are baked cookie wafers sandwiched with filling and have their own dedicated forming equipment.
The springiness of pork balls and fish balls comes from proteins released by beating the meat with salt, and ice is added during beating to control temperature. Filled meatballs are an outer paste wrapped around a filling, exactly what encrusting machines can do; setting them at a lower temperature first and then cooking them through gives better springiness and appearance.
Cooked rice is made of individual grains that turn into mush if squeezed too hard, so encrusting machines are better suited to glutinous rice products or fried rice balls. Onigiri with distinct grains mostly use mold-type rice forming equipment with lower pressure, while Taiwanese glutinous rice rolls are still mainly shaped by hand.
Ningbo rice cakes and Korean rice cakes are both steamed rice dough extruded into long bars and cut into sections, an ideal fit for a dividing machine. The weight of each section is determined by the outlet cross-section and the cutting interval, and length is only consistent when the rice dough's temperature and firmness are uniform; freshly steamed rice cake is sticky, so the cutter should be dipped in water or lightly oiled.
Filled snacks from around the world, such as kibbeh, coxinha, ma'amoul, arancini, and momo, can be grouped by structure into bun types, dumpling types, and croquette types, and most can be produced on the encrusting machine principle. For export, you also need to consider the destination's voltage, hygienic design regulations, and test runs with local ingredients.
Whether a new product can be mechanized depends first on whether the materials hold their shape, their stickiness, their sensitivity to temperature, particle size, and whether there are solid fillings. Bring finished product specifications, recipes, target output, and site conditions to the machine maker, and do test runs with your own ingredients for the most accurate results.
Dough that is too soft sticks to the machine, slumps, and drifts in weight; dough that is too firm cracks and will not feed. The difference between machine dough and hand dough is consistency: to set the water amount, fix the flour, water temperature, and mixing conditions, and change only one variable at a time.
Flour is classified as high-gluten (bread), medium-gluten (all-purpose), low-gluten (cake), and so on by protein content; the higher the protein, the stronger the gluten. Dumpling wrappers need stretch, and steamed buns and mantou mostly use all-purpose flour; gluten that is too strong shrinks back, too weak and it tears, so whenever you change flour, run new tests on the machine.
Thank you for your order!
Order no. , Amount .
A confirmation email is on its way to your inbox.
The shop will contact you about payment and start preparing your order once payment is received.
This order is cash on delivery: pay at the convenience store when you pick it up. No need to pay now.
This order is cash on delivery: pay the courier when it arrives. No need to pay now.
Please transfer the payment to this account
Your cart is empty.
View my ordersYour receipt and shipping updates will be sent to this email.
Pickup store
No store selected yet.
The map opens in a new window. Your choice will be brought back here automatically.
This is cash on delivery: pay at the convenience store when you pick it up. No need to pay online.
This is cash on delivery: pay the courier when your order arrives. No need to pay online.
The final total (including shipping and discounts) is confirmed when you place the order.
By placing this order, you agree that we use the contact details you entered to process it. See our Privacy Policy and Returns Policy.
