HARD BISCUITS
Diet hard biscuits are made from dough with a low fat and sugar content. Elastic and stretchy hard dough requires long multi-stage rolling with resting between stages, that is why it is also called protracked dough.
Automatic lines and other equipment manufacturing for the production of various types of biscuits: sugar, hard, shortbread, deposited biscuits, biscuits with filling, crackers.
We offer consistent quality of finished products, minimum waste and low production costs, maximum elimination of the human factor.
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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Diet hard biscuits are made from dough with a low fat and sugar content. Elastic and stretchy hard dough requires long multi-stage rolling with resting between stages, that is why it is also called protracked dough.
Crumbly and sweet sugar biscuits are made from a thick plastic dough. This biscuit, due to the formation in the cells of the rotary machine, makes it easy to obtain any pattern on the surface.
There are several types of deposited biscuits that are combined with the technology of forming blanks by extrusion through nozzles directly on the steel hearth of the oven.
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.
In the production of hard biscuits, proofing of the dough is necessary, it can be accelerated by adding additives or by using a separate fermentation chamber with optimal conditions for proofing.
To obtain hard dough biscuits, a dough ribbon is formed using a roller extruder. The formed ribbon passes through laminating machine with multiple rolling and resting.
To add the dough a layered structure at the exit of the laminating machine, a continuous dough ribbon is laid in an “envelope”.
Obtaining a given thickness of the dough ribbon while maintaining the resulting dough structure is carried out on a three-module rolling machine.
For hard biscuits, blanks are cut out from the dough ribbon by a forming rotor, giving to the blanks required shape, size and surface pattern.
At the same time, perforating punctures are also made to remove gases formed during baking.
To expand the range of finished products, biscuits are decorated with quick-mounted decorating machines that can be installed both before baking and after.
Among other things, it is performed sprinkling with sugar or salt, spraying with oil or milk, etc.
Baking is carried out in confectionery 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.
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.
For sugar biscuits, blanks are formed directly by stamping from the dough mass.
Shape, dimensions and surface pattern are determined by the cells of the forming drum.
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.
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.
In the production of hard biscuits, a significant amount of dough cuts remains, which can be reused. In this case, it can be returned to the line extruder or fed into an additional extruder.
It is possible to produce sandwich biscuits on the line.
To do this, 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.
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.
To bake deposited biscuits, tunnel ovens with a steel belt hearth with a layer of fat applied to it are used.
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Biscuit is one of the few types of confectionery products, which is an everyday consumer product, what ensures a stable demand and high profitability of its production.
There are lots of types of biscuit that differ in the used dough and production technology. And there is an infinite number of varieties that differ in taste, size, shape, pattern, presence of sprinkling (sugar, salt, crushed nuts, etc.), frosting 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.
Ukrtechnofoods, Ukraine,Kiev region,
Kiev-Svyatoshinsky district, Mikhailovsky Rubezhovka,
Urochishche Potoki, 2