Biscuit produciton line

Biscuit production line is composed of biscuit forming machine, tunnel type hot air circulation electric oven, oil injection machine, turning machine, cooling line, biscuit finishing machine, biscuit filling machine, packaging table and so on. The whole line adopts CPU module control, back-mounted motor drive, compact structure, high degree of automation, from feeding, three press surface, molding, sugar screening, transportation, waste, recycling. Baking, oil injection, cooling and other mechanical and electrical integration is automatically completed.

Introduction and main features of biscuit production line:

Biscuits can be divided into toughness biscuits, crisp biscuits and cookies according to different formulas, processes and molding methods. The toughness cookie production line is generally composed of a feeder (if the production of soda cake or crease, it is necessary to add another lamination process), a group of surface rollers, through the rolling surface, the surface and then through the roller cutting machine, the residual material recovery device, the furnace machine, the entire cookie forming machine is basically complete. Crisp cookies, cookies production line only need the forming machine and the furnace unit into the whole molding process. In order to increase the variety and characteristics of cookies, customers can be equipped with salt and sugar spreader, egg spraying machine, egg coating machine, printing machine, etc. The oven is what turns the pie molds into edible and delicious food. Bake the same type of products, you can choose different types of ovens (electric/gas/oil/thermal oil). Rolled surface width 250mm-1500mm (if there are special needs, can be customized).

Biscuit production line video

Fully automatic biscuit production line manufacturer

Configuration Parameters

Qutomatic biscuit production line configuration machine

Biscuit ingredients and classification

The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy and other accessories. According to the different formula and production process, sweet cookies can be divided into two categories: toughness cookies and crisp cookies. The toughness biscuit is characterized by the impression of concave flowers, the surface has a needle eye. The surface of the product is smooth and smooth, the section structure has layers, and the mouth is crunchy, chewy and crunchy for its unique characteristics. The mix of sugar and oil in a tough biscuit is lower than that in a crisp biscuit. Generally, the amount of sugar is less than 30%, and the amount of oil is less than 20%. The characteristic of crisp cookies is that the impression is mostly convex flowers, the pattern is obvious, the structure is fine, and the flour amount is 14% to 30%. Some sweet and loose special products, the amount of oil can be as high as 50%.

Which biscuit can be made by the biscuit production line

• Crisp biscuit: with wheat flour, sugar and fat as the main raw materials, adding loosening agent and other auxiliary materials, the shape made by cold powder technology powder, roll press, roll printing or punching, baking is mostly convex, the cross section structure shows porous organization, loose taste of baked food. Such as cream cookies, onion cookies, sesame cookies, egg crisp cookies, etc.
• Toughness biscuit: with wheat flour, sugar and grease as the main raw materials, adding loose agents, improves and other auxiliary materials, the graphics made by hot powder process powder, roll pressing, roll cutting or printing, baking are mostly concave flowers, smooth appearance, smooth surface, there are needle eyes, cross sections and crunchy taste baked food. Such as milk cake, vanilla cake, egg cake, Mary cake, Boston cake and so on.
• Soda biscuit: wheat flour, sugar and oil as the main raw materials, yeast as a loosening agent, adding various auxiliary materials, by fermentation, mixing, rolling, lamination, baking made of crisp, with fermented products unique flavor baked food. Fermented cake, also known as chocolate rack, is divided into salty fermented cake and sweet fermented cake according to its formula.
• Brittleness biscuit: With wheat flour, sugar, fat as the main raw materials, adding condiments and other auxiliary materials, after mixing, molding, baking made of brittle baked food.
• Cookies biscuit:Using wheat flour, sugar, and dairy products as the main raw materials, and adding dispersants and other auxiliary materials, the dough is blended and molded using one of the methods such as extrusion, extrusion, and steel wire cutting. It is baked to produce a crispy baked food with three-dimensional patterns or regular ripples on the surface, and high oil content.
• Sandwich biscuit: A variety of baked goods filled with sugar, fat, or jam between two cookies. · Wafer biscuit: A crispy baked food made with wheat flour (glutinous rice flour) and starch as the main raw materials, adding emulsifier, loosening agent and other auxiliary materials to powder, pour and bake. Also known as waffles.
• Sticky flower biscuit: with wheat flour, sugar and oil as the main raw materials, adding dairy products, egg products, loosening agents, spices and other accessories through dough, molding, baking, cooling, surface mounted sticky sugar flower, dry made of loose baked food.

1. The whole process can be controlled by PLC and touch screen, so it’s easy to operate and control;
2. It has a high automation degree, low failure rate, and no pollution to the environment;
3. High efficiency, low labor intensity, high output rate and good product quality;
4. Can produce a variety of shapes of cakes and pastries;
5. It adopts a modular design, which makes it easy to install, maintain and repair;

The main materials are flour, sugar, and palm oil which we call hard dough biscuits. After mixing the dough, it is better to push it into the fermentation chamber or soak it alkaline.
The length and pattern of the rotary cutting mold can be customized for different lengths and thicknesses according to customer requirements.
The mold can do smooth surface finger biscuits and twist flower finger biscuits. After baking, a chocolate coating system with nuts pricking is optional too.
The finger biscuit can be packed with the tray and plastic, packed in the can, or directly packed in pillow packs.
In particular, the finger biscuits which need dipping in cream need to be used in a canned form separated with cream, such as AQ finger cookies. In the packaging process, mix with chocolate sauce or taste cream sauce. During the eating process, you can dip in some chocolate and nuts to make the biscuits interesting, nutritious and delicious.

The Soft Biscuit is commonly known as shortbread biscuit obtained, that is, from tender dough (fragile, not hard); they are abtained using a rotary machine. Therefore, shortbread biscuits are also technically known as rotary biscuits.
Soft rotary biscuits line, is used in biscuits production made of soft dough.
By the lowest capacity, 100 Kg/hour and by the highest capacity 2500 Kg/hour, products can be produced.