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In a large bowl, combine the flour, salt, and instant yeast. Pour in the warm water and stir until a shaggy dough forms. The consistency should be wet and sticky, which will help in developing the gluten structure.
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An overview of the different standard types of oil seals and their main characteristics is shown below.
If you find a gap, measure it by sliding a feeler gauge under the ruler.
Material Code ISO 1629
Pressure - Many oil seals can only withstand low-pressure applications, so understanding the compression set of your components is key.







