Loyal 304 stainless steel belivita biscuit production line /soft hard soda biscuit production line
how is a seemingly simple cookie "born" on a modern production line? The journey begins with high-quality ingredients meticulously measured and mixed in large industrial mixers, creating a dough that is both smooth and elastic. This dough is then fed through automated rollers that shape it into thin sheets, which are cut into precise shapes by rotating blades. What are the differences between traditional handmade and industrialized production? Traditional methods involve artisans carefully crafting each cookie by hand, ensuring unique textures and flavors, while industrialized production uses advanced machinery to ensure uniformity, efficiency, and scalability. And what technology ensures that each cookie maintains a consistent crispness and aroma? State-of-the-art ovens with precise temperature controls bake the cookies to perfection, while conveyor belts move them at optimal speeds to achieve the desired texture. After baking, they pass through cooling tunnels where air circulation systems maintain their crispness. Today, we will take you into the "industrial magic world" of cookie production and reveal the technology and craftsmanship behind it. From the initial mixing to the final packaging, every step is designed to deliver a delightful, consistently delicious treat.
Biscuit Forming Process
DOUGH MIXING MACHINE →SOFT&HARD BISCUIT SHAPING MACHINE → TUNNEL BELT OVEN→ SPRAYING MACHINES →COOLER
The production process begins with the flour mixing stage, which is carried out by professional mixers. The mixer combines high-quality wheat flour, fresh eggs, fine sugar, and various seasonings according to strict proportions. Through the rotational movement of dual stirring paddles, all ingredients are thoroughly blended. Modern mixing equipment typically includes temperature control systems that maintain the mixture's temperature within an ideal range, ensuring the dough has the perfect elasticity and consistency. After 10-15 minutes of thorough mixing, the uniform dough is automatically conveyed to the next stage.
The shaping process varies depending on the type of product. For hard biscuits, a roller cutting machine is used, where the dough is pressed through multiple rollers to form a uniformly thick sheet, which is then cut using specially designed molds. Soft biscuits, on the other hand, are made using a roller imprinting machine, where the dough is shaped on rollers with engraved patterns, creating beautiful three-dimensional designs on the surface of the biscuits. During the shaping process, an advanced visual inspection system continuously monitors the shape integrity of each biscuit, automatically removing any substandard semi-finished products.
Baking is the critical step that determines the final quality of the biscuits. Tunnel ovens are designed with multiple temperature zones, and the biscuits are conveyed through preheating, baking, and coloring sections. The preheating zone maintains temperatures between 120-150°C to initially set the internal structure of the biscuits; the baking zone raises the temperature to 180-220°C to promote the Maillard reaction, producing unique aromas and colors; finally, the coloring zone precisely controls the surface color. Modern ovens are equipped with hot air circulation systems to ensure uniform temperature distribution within the oven, with a temperature difference not exceeding ±3°C.
After baking, the cookies undergo an oil spraying process that imparts a unique flavor and sheen. The automatic oil spraying system uses high-pressure atomization technology to evenly spray edible oil on the cookie surface, with the amount of oil controlled by a precise metering pump to be between 0.5 and 1.2 grams per cookie. Some premium products also add flavored oils or nutritional enhancers at this stage to increase their added value.
The cooling process is equally crucial, as freshly baked cookies need to pass through a cooling conveyor belt that is 15 to 20 meters long. This specially designed conveyor system is equipped with temperature and humidity control devices, using a combination of natural convection and forced ventilation to gradually reduce the cookie temperature from around 80°C to room temperature. During this process, moisture inside the cookies continues to distribute evenly, ultimately achieving the ideal crispy texture. At the end of the conveyor belt, a metal detector performs the final quality check.
Description Of Biscuit Production Line
This automatic biscuit production line, developed by integrating and absorbing Japanese technology, features a state-of-the-art equipment design with a compact structure and a high degree of automation. The line seamlessly handles the entire biscuit-making process, from feed rolling and forming to waste recycling, drying, coating, and cooling, all completed in one continuous operation. The company offers users access to hundreds of different molds and dozens of craft formulas, allowing for the production of market-popular high-end cookies by simply changing the mold and adjusting the process recipe.
Advantage
1.A complete soft and hard biscuit production line , which can make all kinds of biscuits of various shapes, just change the mold.
Soft & Hard Biscuits: Adjust dough consistency, baking time, and temperature to produce chewy, crispy, or layered biscuits.
Multiple Shapes & Designs: Simply change the mold to switch between round, square, animal-shaped, or custom-designed biscuits.
Wide Recipe Compatibility: Works with various dough types, including sugar-based, savory, gluten-free, and high-fiber recipes.
2.The biscuit production line can be customized according to the customer's workshop or biscuit making technical requirement
Adaptable Layout: The machine can be adjusted in size, conveyor length, and configuration to fit small, medium, or large workshops.
Tailored Technical Specifications: Customize baking time, temperature zones, and cooling speed based on your biscuit type.
Optional Add-ons: Additional modules like chocolate coating, cream filling, or double-layer baking can be integrated.
3.Have different heating sources for your operation (Electric, gas, Diesel oil)
Electric Heating: Best for stable temperature control, suitable for indoor factories with electricity supply.
Gas Heating: Cost-effective for large-scale production with consistent heat distribution.
Diesel Oil Heating: Ideal for areas with limited gas or electricity access, providing high thermal efficiency.
4.It is full automatic, advanced technology, easy to operation, high quality,save energy & labor, reasonable price to win customer reply and reputation.
PLC Touch Screen Control: Easy-to-use interface for adjusting speed, temperature, and baking time.
Energy-Saving Design: Optimized heat circulation and insulation reduce power consumption.
Minimal Labor Requirement: Automated feeding, forming, baking, and packaging reduce manual work.
Smooth & Stable Performance: Precision-engineered components ensure low maintenance and long service life
Parameter Of Biscuit Production Line
| item |
Capacity |
Heating type |
| LY-280 |
100kg/h |
Electricity, Gas, Diesel |
| LY-400 |
150-200kg/h |
Electricity, Gas, Diesel |
| LY-600 |
400-500kg/h |
Electricity, Gas, Diesel |
| LY-800 |
600-900kg/h |
Electricity, Gas, Diesel |
| LY-1000 |
1000kg/h |
Electricity, Gas, Diesel |
| LY-2000 |
2000kg/h |
Electricity, Gas, Diesel |
The Detail Descriptions Of Biscuit Production Line
| No. |
Item |
Detail descriptions |
| 1 |
Raw materials |
-Wheat flour, sugar, eggs, vegetable oil/palm oil, milk powder, leavening agents, flavors (customizable formulations for different biscuit types) |
| 2 |
Consumption |
-Power consumption: 25-30% lower than conventional lines
- Automated systems reduce labor requirements by 40%
- Energy recovery system for heat reuse |
| 3 |
Capacity |
-Multiple configuration options:
- Small scale: 100kg/h<br- Medium scale: 150-200kg/h, 300-350kg/h, 400-500kg/h
- Large scale: 600-900kg/h, 1000kg/h, 2000kg/h |
| 4 |
Machine material |
-Food-grade 304 stainless steel (contact parts)
- Reinforced steel frame
- Corrosion-resistant surface treatment |
| 5 |
Products |
- Hard biscuits (crackers, digestive)
- Soft biscuits (shortbread, cookies)
- Sandwich biscuits (cream-filled)
- Special shapes (custom molds available) |
Key Features:
Multi-format capability: Quick changeover between product types
Hygienic design: Complies with international food safety standards
Scalable operation: Capacity can be upgraded with additional modules
Precision control: ±1% weight accuracy for consistent product quality
This specification sheet clearly presents your production line's capabilities while highlighting its versatility across different biscuit types and production scales. The structured format makes it easy for potential customers to understand the machine's key parameters and benefits.
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