Automatic biscuit production line manufacturer and supplier 2022? According to different biscuit types, there are some differences in production lines. General soft dough biscuit production line consists of material dosing machine, horizontal dough mixer, rotary moulder, baking oven, oil sprayer, cooling biscuit machine, and packing biscuit machine. General hard dough biscuit production line consists of material dosing machine, vertical dough mixer, laminator, gauge rolls, rotary cutters, separate machine, baking machine, cooling machine, and packing machine. Read even more details at https://www.foodsmachine.net/biscuit-production-line.html. Apart from the integrated system hardware service, the services Golden Bake offers include all stages: from plant design, biscuit machinery construction, manufacture, and assembly up to the smooth commissioning phase at your site. Don’t be afraid to start a new project…

Adopting with pneumatic conveying system for transport powder in sealed pipe. Due to the weight measurement method, error less than 1kg. No dead angle in pipe without using screw conveyor. Adopting with pump conveying system for transport liquid in sealed pipe. Due to the weight measurement method, error less than 1kg. Avoid the error caused by the difference of material density and temperature in different batch, we don’t using flow measurement.

There are two systems for placing biscuits:The penny stacker and The rotary stacker .They apply to a variety of biscuit production lines, such as Wave shape potato biscuit,Potato crisp cracker,Oreo biscuit, Marie biscuit, Ritz biscuit, Soda biscuit, Cookies, Egg tart biscuit, Sandwich biscuit and so on. The difference of them is:The rotary stacker can turn over the biscuit to another side when the biscuits slide down from the conveyor,but the penny stacker can not,so you may choose the rotary stacker if the biscuit need to be sandwiched, such as Oreo biscuit,Sandwich biscuit and so on.

Horizontal mixing process must not develop the gluten in the flour, as this will result in a hard biscuit. Mixing is therefore done in two stages. In the first stage, all the ingredients are mixed except the flour and soda. The mixing continues until a consistent, homogenous cream is produced. It is important to keep the temperature of the dough low and chilled water is required for the mixer jacket.For the second stage,the flour and soda are added and mixed for 1minture at slow speed and 1-2minutes at high speed. The final dough temperature should be 18-22C.

Some special hard dough biscuit needs to be sheeted without lamination such as potato crisp cracker. This kind of biscuit needs to use three roller sheeter and gauge roll to reduce the dough sheet gradually. Then dough sheet will be cut in any shape as customer want by using a rotary cutter. This can effectively prevent the biscuit bubble during baking. Biscuit backing oven section is mainly used for baking the biscuit. All kinds of biscuit need to go through this process. There are three main changes which we will see as all biscuit are baked.They are the development of the biscuit structure and texture, the reduction in the moisture content and the development of colour. Read even more details on https://www.foodsmachine.net/.