Automatic Biscuit Production Line

Used to realize the production process of assembling and conveying
Biscuit production line is composed of cookie molding machine, tunnel-type hot air circulating electric baking oven, oil spraying machine, turning machine, cooling line, cookie finishing machine, cookie sandwiching machine, packing table and so on. The whole line adopts CPU module control, back-mounted motor drive, compact structure, high degree of automation, from feeding, three pressing, molding, sieving sugar, conveying, waste, recycling. Baking, oil spraying, cooling, etc. All electromechanical integration is completed automatically.

Translated with DeepL.com (free version)

Biscuit production process

The basic process of Biscuit production is similar for all types of Biscuits.

Pre-treatment of raw materials and auxiliary materials, dough modulation, roll forming, baking, cooling and packaging of finished products.

However, various types of Biscuit production process in the formula, feeding order and operating methods are different, slightly different equipment.


First, the production process of shortbread Biscuits

(A) product characteristics

Crispy Biscuits have a distinctive patterned appearance, fine structure, holes are more significant, porous organization, fluffy taste, belonging to the sweet Biscuits of mid-range ingredients. The amount of sugar and fat is a little more than tough Biscuits, generally add the right amount of auxiliary materials, such as dairy products, eggs, honey or coconut and other nutrients or flavor enhancers. The production of this Biscuit dough is semi-soft dough, dough elasticity is small, plasticity is larger, Biscuit block shape and thick surface without pinholes, taste than tough Biscuits fluffy and sweet, mainly for snacks to eat.

(B) Production process

Raw and auxiliary materials pretreatment mixing dough modulation dough conveying roller printing molding

Selling, packaging, finishing, cooling and baking

(C) the main machinery and equipment

The main equipment for the production of shortbread Biscuits are horizontal flour mixing machine, rolling press, roller printing molding machine, far-infrared tunnel oven, out of the rack, 180 ° turn cooling conveyor, transition racks, Biscuit finishing machines and packaging machines.

Second, the production process of tough Biscuits

(A) product characteristics

Ductile Biscuits are known as hard Biscuits in the international arena, generally made of medium-gluten wheat flour, while the ratio of oil and sugar in the dough is low, in order to make the gluten fully formed, it takes a long time to adjust the powder to form a very tough dough. These Biscuits have a glossy surface with a flat concave pattern, often with pinholes. The aroma is light, the texture is hard and crunchy, and the cross-section level of the Biscuit is clearer.

(ii) Production process

Pretreatment of raw and auxiliary materials mixed dough modulation a static multi-channel rolling (sprinkle sesame, etc.) roll cutting molding

Spray oil coloring a baking cooling packaging.

(C) the main machinery and equipment

Tough Biscuits production equipment is generally used to adjust the powder machine, three-channel rolling press, roll-cutting molding machine, sugar (salt) spreading machine, baking oven, oil spraying machine, out of the rack, 180 ° turn cooling conveyor, transition rack, cooling conveyor, finishing machine and packaging machine.

Third, soda crackers (fermented Biscuits) production process

(A) Product characteristics

Soda Biscuit is a fermented Biscuit combining yeast fermentation and chemical loosening agent, with the inherent aroma of yeast fermented food, the internal structure of the hierarchy, the surface of the more uniform blistering points, due to the minimal sugar content, so it is creamy white with a slightly yellowish hue and crunchy texture.

Soda Biscuit is a general term for fermented Biscuits, the addition of mushrooms in the formula can be made into mushroom soda Biscuits, adding onion juice can be made into onion oil soda Biscuits, adding sesame seeds can be made into sesame soda Biscuits.

(II) Production process

Part of the flour, yeast, warm water pretreatment for the first time to adjust the powder first fermentation with flour and auxiliary materials a baking (or swing molding) roll cutting molding multi-channel roll rolling the second fermentation of the second powder cooling and finishing packaging warehouse sales

(C) the main machinery and equipment

The main equipment for the production of soda crackers are: dough machine, fermentation box, skin stacking machine, swing molding machine, spreading sugar and salt machine, oven, out of the rack, 180 ° turn cooling conveyor, oil spraying machine, transition rack, cooling conveyor, finishing machine and packaging machine.

IV. Semi-fermented Biscuit production process

(I) Product characteristics

Semi-fermented Biscuits are a new hybrid Biscuit production technology that synthesizes the process advantages of traditional tough Biscuits, shortening Biscuits and soda Biscuits, and adopts a new variety of Biscuits made from the combination of biological and chemical relaxing agents. The production method of semi-fermented Biscuits simplifies the production process and shortens the production cycle compared with the traditional soda Biscuit production method. This type of Biscuit compared with the traditional toughness of the Biscuit, the product level is clear, no large holes, crisp and refreshing taste, and there is a fermented Biscuit special aromatic flavor; it is compared with the traditional crisp Biscuits, the amount of oil and sugar can be reduced to a greater extent to adapt to the Biscuits to the direction of the development of the trend of low-sugar, low-oil and the operation of the operation is easy to master, in particular, molding line will be very smooth operation.

In addition, the Biscuits produced by this method of operation are neatly shaped, which is conducive to the consistency of packaging specifications. Therefore, the new process is the result of natural selection and survival of the fittest.

(ii) Production process

Part of the flour, yeast, warm water pretreatment for the first time to adjust the flour dough fermentation plus the remaining flour and auxiliary materials, a baking roller cutting molding (sprinkle sugar and salt, etc.) multi-channel roller rolling - resting the second time to adjust the flour - spraying oil color cooling and finishing packaging and warehousing sales

(C) the main machinery and equipment

Semi-fermented Biscuits can choose to roll and cut Biscuit molding machine (or swing stamping machine), the main equipment and flour machine, rolling skin press, roll and cut molding machine, sugar (salt) spreading machine, baking ovens, oil spraying machine, out of the rack, 180 ° turn cooling conveyor, transition rack, cooling conveyor, finishing machine and packaging machine.

V. Wafer Biscuit production process

(A) Product characteristics

Wafer Biscuit is a kind of multi-layer sandwich Biscuit with porous structure and filling sandwiched between the slices of cake and the slices of cake, which has the characteristics of crunchy and easy to melt in the mouth. Wafer Biscuit is a kind of special Biscuit varieties composed of single piece of Biscuit and filling. Monolithic is composed of wheat flour, starch, oil, water and chemical fluffing agent slurry, by molding and baking from the loose porous sheet-like light Biscuits.

The ratio of its basic raw materials, the total amount of wheat flour and starch is 100%, the amount of oil and fat is 1.5%~2%, the amount of water is 140%~160% of the amount of wheat flour, and the amount of fluffing agent and coloring is appropriate.

The filling of wafer Biscuits is made of fat as the base material, plus sugar and spices, etc. by mixing the paste, the basic ratio of which is based on 100% fat, the amount of powdered sugar is 100%~130% of the amount of fat, and the amount of aroma enhancers and coloring agents are appropriate.

Wafer Biscuits belong to high-grade Biscuits, adding different fillings, can be processed out of different flavors, distinctive products.

(II) Production process

Wafer Biscuits are multi-layer sandwich products. Therefore, the equipment should be battering machine, pouring machine, Biscuit sandwich machine, etc.; process by the production of skin and filling production of two parts. The process is

Flour, starch, pigment, water batter pouring slurry baking wafer single piece of finishing - salesman library (inspection) packaging cutting (powdered sugar, spices, oils and fats, etc.) filling, stuffing

Six, egg roll production process

(I) Product characteristics

Egg rolls are wheat flour and starch as the main raw material, with a certain proportion of eggs, oil, sugar, fluffing agent and spices, etc., after baking and made of thin slices of rolled crispy special Biscuits.

(B) Production process

Eggs, sugar, oil, spices, fluffing agent, water, flour, starch pulping and sizing into a skin sheet baking - sales into the warehouse (inspection) packaging, cooling, cutting, core filling and rolled into a shape

(C) the main machinery and equipment

Egg roll production equipment mainly egg beater, automatic egg roll machine.

Seven, apricot yuan Biscuit dry (soufflé)

Apricot Yuan Biscuit is a flour, sugar powder and eggs as the main raw material of pasta products. The shape of the crown or double crown-shaped, small size, diameter of 22 ~ 25mm, the internal structure of the porous, crisp, sweet taste.

Apricot Yuan Biscuit process: ① eggs, sugar, bulking agent mix; ② egg batter machine whipping: water, flavor, sugar alcohols, emulsifiers, enzymes; ③ flour, starch, yolk powder and other mixing powder; ④ molding; ⑤ baking; ⑥ cooling; ⑦ picking; ⑧ packaging of finished products.

Apricot Biscuits matching machinery: mixers, egg beaters, apricot molding machine (extrusion part; part of the oven; cooling part of the integration).

Eight, Biscuits

Biscuits are a kind of Biscuits close to snack foods, also known as sweet shortbread Biscuits, Biscuits in the best ingredients, the highest grade of the product, the standard ratio is oil: sugar = 1:1.35, (oil + sugar): flour = 1:1.35. Dough elasticity is very small, smooth and soft, plasticity is excellent. Although the structure of the Biscuit is relatively tight and the puffiness is small, due to the high oil content, the product texture is extremely loose, and it has the feeling of melting in your mouth when you eat it. It has a deep pattern, a strong sense of three-dimensionality, the pattern seems to be in relief, the block shape is generally not very large, but the piece is thicker, which can prevent the Biscuit from breaking.

Biscuit process: grease, powdered sugar mixed with water mixed ① eggs ② starch puffing agent ③ milk powder emulsifier enzyme mixed flour starch mixed / sifted homogeneous production of Biscuit billet billet shaping baking (baking) cooling and packaging.

Biscuit machinery and equipment: beating machine machine (with cooling cooling device), Biscuit dryer, Biscuit machine, tunnel-type Biscuit compression Biscuit machine, oven (tunnel oven), etc..

Other Biscuit process:

① puffed Biscuits

② compressed Biscuits

③ liquid filled ice cream (waffle) Biscuits

④Sandwich Biscuits

⑤ Mixed grain Biscuits

⑥ blister Biscuits

⑦ peach crisp Biscuits

⑧ Functional, health care Biscuits, etc.

Classification and Characteristics of Biscuits

The main raw material of Biscuits is wheat flour, and then add sugar, fats, eggs, dairy products and other accessories. According to the recipe and production process, sweet Biscuits can be divided into tough Biscuits and shortening Biscuits two categories. Tough Biscuits are characterized by molding shape is mostly concave flower, the surface has a needle eye. The surface of the product is flat and smooth, the cross-section structure is hierarchical, and there is a sense of crunch when chewing, chewy and crunchy for its unique characteristics. Toughness of the Biscuit's sugar and grease ratio is lower than that of shortbread. Generally use 30% of the amount of sugar, the amount of oil is 20% or less. Crisp Biscuits are characterized by molding shape is mostly convex flower, pattern is obvious, fine structure, for the amount of flour 14% to 30%. Some sweet and sparse special products, the amount of oil can be as high as about 50%.
- Shortening Biscuits: wheat flour, sugar, oil and fat as the main raw materials, adding fluffing agent and other auxiliary materials, by the cold powder process of flour, roller pressure, roller printing or punch, baking made of the shape of the convex flower, the cross-section of the structure of the presentation of the porous organization, the texture of the fluffy baked goods. Such as cream Biscuits, scallion Biscuits, sesame Biscuits, soufflé Biscuits and so on.
- Tough Biscuits: wheat flour, sugar, oil and fat as the main raw materials, add relaxing agents, improvers and other auxiliary materials, hot powder process by the powder, roller pressure, roller cutting or stamping, baking made of graphic mostly concave flowers, smooth in appearance, flat surface, pinhole, cross-section with layers, crisp taste of baked goods. Such as milk cake, vanilla cake, egg-flavored cake, Mary's cake, Boston cake and so on.
- Fermented (soda) cake: wheat flour, sugar, fat as the main raw material, yeast as a loosening agent, adding a variety of auxiliary materials, through the fermentation, powdering, rolling, stacking, baking made of crunchy, baked goods with fermented products with a unique flavor. Fermented biscuits, also known as chocolate racks, are divided into savory fermented biscuits and sweet fermented biscuits according to their formula.
- Crisp Biscuits: wheat flour, sugar, oil and fat as the main raw materials, add seasonings and other auxiliary materials, by adjusting the powder, molding, baking made of thin and crispy baked goods.
- Biscuits: wheat flour, sugar, dairy products as the main raw material, adding sparing public agent and other auxiliary materials, and flour, using extrusion, extrusion, steel wire section cut and other methods of one of the forms of molding, baking made of three-dimensional pattern or the surface of the rules of ripples, high fat content of the crispy baked goods.
- Sandwich Biscuits: baked goods with sugar, fat or jam added between the two Biscuits as the main raw material for a variety of sandwich materials. - Wafer Biscuits: Wheat flour (glutinous rice flour), starch as the main raw material, add emulsifiers, fluffing agent and other auxiliary materials, in order to adjust the powder, pouring, baking and made of crunchy baked goods. Also known as waffles.
- Egg round Biscuits: wheat flour, sugar, eggs as the main raw material, add fluffing agent, flavoring and other auxiliary materials, to stir, mixing, pouring, baking and made of crunchy baked goods, commonly known as egg-based Biscuits.
- Egg rolls: wheat flour, sugar, eggs as the main raw material, add fluffing agent, flavoring and other auxiliary materials, to stir, mixing pulp (fermented or unfermented), pouring or slurry, baking and rolled into a crispy baked goods.
- Sticky flower Biscuits: wheat flour, sugar, oil and fat as the main raw materials, adding dairy products, egg products, fluffing agent, spices and other auxiliary materials through the dough, molding, baking, cooling, surface laminating sticky sugar flowers, drying made of loose baked goods.
- Blistered Biscuits: wheat flour, sugar, eggs as the main raw material, adding bulking agent, through the mixing of powder, many times roll pressure, molding, boiling water blanching, soaking in cold water, baking made of loose baked goods with a strong flavor.