Dough kneading machine (testomes) L4-ХТ2В (without bowl), Cherkassy region.

New The generation of dough-mixing machines includes the first and second speeds of the working kneading body. At the first (low) speed, the main components of the mixture are mixed and some types of dough are kneaded. The second higher speed is used to create a given structure of the main test types.
Thanks to the active action of the two-speed dough mixer on gluten, a very fluffy dough is formed and the main characteristics are similar to well-fermented dough. With intensive kneading, the flour whitens, which increases its water-absorbing structure, increasing the yield of baked goods.(//tractor-service.com)
However, intensive kneading is contraindicated for rye bread, because it deteriorates the structure of the dough.
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