We produce biscuit making machines, fully automatic lines and other equipment for the production of various biscuit types: sugar biscuits, hard and semi-sweet biscuits, shortbread or butter cookies, deposited biscuits, biscuits with filling, crackers and many others.
Our commercial biscuit machines ensure all processes of biscuit (cookie) production including dough preparation, proofing, forming, cutting, molding, baking, decorating, coating and cooling.
UTF GROUP is a Ukrainian manufacturer, developer and designer of equipment for the food industry with over 25 years of experience.
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Digestive or semi-sweet biscuits are made from dough with low fat and sugar content. The dough for this cookie is elastic and stretchy, requires long multi-stage rolling with resting between stages. Biscuit blanks are formed by industrial cutting machines.
Soft biscuits are made from crumbly and fragile shortbread dough. It is commonly produced with the use of rotary moulding machine, therefore such soft shortbread biscuits are also named as rotary biscuits.
Various types of deposited biscuits are combined into this category due to technology of molding blanks by means of dough dropping on a steel hearth of the oven. Commercial biscuits depositors are used in large scale production.
Proofing of the dough is mandatory for the production of hard biscuits, it can be accelerated by additives or by use of fermentation chamber with optimal conditions for proofing.
To obtain hard or semi-sweet biscuits (cookies), a dough sheet is formed using a roller extruder. The dough sheet passes through laminating machine with multiple rolling and resting.
At the exit of the laminating machine, the layered structure of the dough is achieved by laying the dough sheets on the folding station.
To maintain resulting dough structure and to obtain required thickness, the dough sheet is rolled out on three-module rolling machine.
Pieces of hard biscuits (cookies) are cut out from the dough sheet by forming rotor of cutting machine shaping blanks of required form and size and embossing surface pattern.
At the same time, perforating punctures are also made to remove gases formed during baking.
In the production of hard biscuits (cookies) there is a significant amount of dough cuts which should be reused. It is possible to return it to the extruder.
For sugar biscuits (cookies), blanks are formed directly by moulding from the dough mass.
Shape, dimensions and surface pattern are determined by the cells of the forming drum.
The formation of dough pieces of deposited biscuits is carried out by depositing heads, which can rotate and move in two planes during the depositing process.
Biscuit depositors can be mounted on tunnel ovens for blanks dropping on the heart of the oven or operate separately for depositing on a baking sheet.
Baking is carried out in gas or electric tunnel ovens with a length of up to 40 m and a hearth width of up to 1200 mm with a wide adjustment range to ensure optimal baking of various types of biscuits.
Deposited biscuits (cookies) are baked in the tunnel ovens om the steel belt hearth which should be greased by the layer of fat.
A wide range of products: hard biscuit, crackers and galettes of various shapes, sizes and flavors. View lines
Production of sugar and soft biscuit of various shapes, sizes, patterns on the surface and tastes. View lines
Production of various shortbread, butter cookies, deposited biscuits.
Forming units for the production of sugar and hard biscuits can be installed to work on one oven. In this case, a quick transition from one type of biscuit to another is possible.
Biscuits production begins with the preparation of the dough. After dosing and feeding the dough components into the mixer, it is mixed in horizontal hard dough mixers.
To expand the range of finished products, biscuits are decorated with quick-mounted decorating machines that can be installed both before and after baking.
Among other things, it is performed sprinkling with sugar or salt, spraying with oil or milk, etc.
Cooling of the finished products to the packaging temperature is carried out on a conveyor cooling system, the dimensions and composition of which are determined by the product being produced and the line layout.
Large-scale biscuit production requires automation of the packaging process. To automate packaging in packs, it is necessary to pre-arrange the biscuits into piles with the use of stacker machine
To obtain a wide range of shapes and sizes of biscuits, quick-change rotors for forming machines are used. Their production is made under the order according to the catalog or sketches of the customer.
It is possible to produce sandwich biscuits on the line. After baking, the biscuits are divided into two streams — on the first one, the biscuits are turned over and the filling is applied, after this the biscuits from the second stream are laid on top and rolled.
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Biscuits are one of the most popular everyday consumer confectionery products. Its popularity is a key base ensuring stable demand and high profitability of its production. There is a lot of biscuit types, they differs due to use of dough and production technology. Sweet teeth will be satisfied with the variety in taste (oreo, marie, petit beurre, biscotti) , size, shape, pattern, presence of sprinkling (sugar, salt, crushed nuts, etc.), icing, coating, decoration and other elements.
In order to organize an innovative and cost-effective enterprise it is not enough just to buy the equipment for the production of biscuit, it is much more important to organize the technological process considering planned capacity, future range, layout of premises and many other factors.
UTF-GROUP is an expert in the field of the biscuit production. UTF-GROUP provides qualified advice to clients for the organization of production, technology and expansion of the enterprise. We have an extensive experience in the implementation of complex projects for the production of various types of biscuits, including those made on a turnkey basis.
AUTOMATIC LINE FOR LAVASH PRODUCTION WITH THE CAPACITY OF 100 KG/H 
