The process of biscuit production line mainly includes the following steps:

Raw material preparation and mixing

1. Raw material preparation:
   Prepare the main raw materials, such as flour, sugar, grease, milk powder, etc., as well as auxiliary materials and additives.
   Ensure that all raw materials comply with food safety standards and carry out quality checks.
2. Raw material mixing:
   Use the mixer to mix the dry ingredients such as flour, sugar, grease, etc. evenly.
   Gradually add wet ingredients such as water, liquid syrup, etc., as needed, and mix to form a

Dough processing and moulding

1. Dough processing:
   Rest the mixed dough to make it fully relax and improve the plasticity.
2. Forming:
   Method 1: Press the dough into a thin sheet through a sheet press and then cut it into the desired shape with a cutter.
   Method 2: Put the dough directly into the compressed biscuit moulding machine and press it through the mould to shape.

Baking

1. Pre-baking (optional):
   For some recipes, preliminary baking may be required to remove some moisture and enhance the stability of the biscuits.
2. Main Baking:
   Place the moulded biscuits into the oven and set the appropriate temperature and time for baking.
   Usually the temperature is 150-200℃ and the time is about 10-20 minutes, which is adjusted according to the product requirements.

Cooling and Crushing

1. Cooling:
   After baking, the biscuits are naturally or forcibly cooled to room temperature through cooling conveyor line.
2. Crushing (optional):
   For biscuits that need to be compressed again, they are crushed into appropriate size particles.

Secondary Mixing and Compression

1. Secondary Mixing:
   Mix the crushed biscuit particles with icing sugar, nuts, dried fruits and other auxiliary ingredients again.
2. Compression moulding:
   Put the mixed materials into the compressed biscuit moulding machine and compress them into the required shape and density by high pressure.

Packing

1. Inner Packing:
   Use automatic packaging machine to pack the compressed biscuits individually or in combination, usually with moisture-proof and oxygen-blocking packaging materials.
2. external packaging:
   Pack the products which have been internally packed in outer boxes for easy transport and storage.
   Quality inspection and storage
3. quality inspection:
   Check the appearance, weight, sealing and other aspects of the packaged products to ensure compliance with quality standards.
4. Storage:
   Store the qualified products in a dry and ventilated warehouse to avoid moisture and deterioration.

Through the above process, the biscuit production line can produce high quality biscuit products efficiently and stably.