The Difference Between Biscuits and Cookies Making Machine

Release Time: 2025-05-30

Author: Shanna

The terms "biscuit" and "cookie" vary globally, but in industrial baking machinery, they refer to distinct processes for different products.

biscuits and cookies making machine

The main differences between biscuit and cookie making machines are as follows:

Dough Characteristics And Preparation

Biscuit: Biscuit dough is usually harder, less elastic, and has a relatively low fat and sugar content. It requires more kneading or rolling to achieve the right texture, and its shape retention is also better.
Cookie: Cookie dough is softer and more flexible, and has a higher fat and sugar content compared to flour.It is stickier and easy to shape by hand or simple tools.

commercial biscuits and cookies making machine

Biscuit: Biscuit machines usually use rolling forming. The pattern on the embossing roller can be clearly imprinted on the surface of the dough, so as to produce regular-shaped and uniform-sized cookies.
Cookie: Cookie machines usually use extrusion forming. The dough is squeezed through the die by pressure, and a variety of unique and beautiful cookies can be easily produced by changing the die of different shapes and sizes.

Biscuit: Cookies are usually baked at a higher temperature for a longer time. This helps achieve its unique crispness and hardness, as the high temperature causes the moisture in the dough to evaporate quickly, creating a dry and crispy taste.
Cookies: Cookies are usually baked at a lower temperature for a shorter time. This baking method helps the cookies stay soft while creating a golden outside and soft inside taste.

commercial biscuits and cookies making machine

Feature	Biscuit Making Machines	Cookie Making Machines
Dough Handling	Sheeting & Cutting: - Heavy rollers compress dough into sheets. - Rotary cutters stamp shapes.	Extrusion & Depositing: - Dough pushed through nozzles. - Deposited in dollops onto trays.
Dough Consistency	Handles firm, non-sticky dough.	Handles soft, sticky dough with inclusions (chips/nuts).
Baking Process	Uniform drying for crispness. Longer baking at lower temps.	Controlled spread; shorter, higher-temp baking.
Output Shape	Precise, uniform shapes (e.g., circles, squares).	Irregular, rustic dollops (spreads during baking).
Line Configuration	Often includes laminators for layered biscuits (e.g., crackers).	Requires wide spacing between deposits to prevent merging.

commercial biscuits and cookies making machine

Regional terminology: In the United States, "biscuit" refers to soft rolls, while "cookie" corresponds to "soft biscuits" in the UK.
Hybrid machines: Some industrial lines can handle both (wire-cut cookies and rotary biscuits, for example), but they require reconfiguration.
Biscuit machines focus on precise cutting to produce thin, crispy products, while cookie machines focus on gentle depositing to produce thick, chunky dough.

The Difference Between Biscuits and Cookies Making Machine is that different machines are configured to optimize for different textures and recipes.