AUTOMATIC LINE FOR HARD BISCUIT PRODUCTION

EQUIPMENT FOR DOUGH PREPARATION

Flour and water supply and dosing systems, as well as a horizontal dough mixer with hydraulic tilting, are used to prepare dough for hard cookies. The finished dough is fed into the bowl or onto the dough conveyor system.

FORMING THE DOUGH SHEET

The formation of the dough sheet for hard biscuits takes place in several stages. The roller extruder forms a dough sheet, which then goes through several stages of rolling – “resting”.

LAMINATOR FOR HARD DOUGH

It is designed to give the product a layered structure, the quality of the final product is determined by the correct lamination of the dough.

THREE-MODULAR ROLLING MACHINE

It is intended for delicate rolling of dough sheet to the required thickness with preservation of the dough structures.

FORMATION OF DOUGH BLANKS

Dough blanks are produced on a rotary cutting machine. The machine cuts them out of the dough sheet and punctures the surface to allow the gases to escape freely during baking.

TUNNEL OVEN

Hard biscuits (cookies) are baked in a confectionery tunnel oven with a mesh hearth and several temperature zones. The oven can be powered by electricity or natural gas.

COOLING THE FINISHED PRODUCT

Cooling of the finished biscuits is carried out on a conveyor cooling system.

Conveyor design (including the number of tiers, change of direction, presence of forced cooling) is determined individually for each project.

SUGAR BISCUITS AREA

The hard biscuit line can be supplemented with a sugar biscuit molding unit. This allows hard and sugar biscuits to be produced in the same oven with fast transition times from one biscuit type to another.

FERMENTATION CHAMBER

The fermentation chamber provides the entry of the dough, its fermentation, division into portioned pieces and feeding into the extruder to form a dough sheet.

Given parameters of temperature and humidity are created and maintened steadily providing close to natural process of fermentation, what allows to obtain a high quality product with a minimum amount of chemical additives.

REUSING OF DOUGH CUTS

It is possible to organize the reuse of dough cuts with their automatic return to the extruder to form the dough sheet.

DECORATION OF BISCUITS

To expand the range of hard biscuits, it is possible to use additional units for sprinkling it with loose components (salt, sesame, etc.) or spraying with liquid components (butter, milk, etc.).

GAS OR ELECTRICITY

Gas or electric tunnel oven for hard biscuits. The selection of the oven, taking into account the performance of the equipment, ensures maximum economic efficiency.