5 Key Factors Makes a Hard Biscuit in Biscuit Production Line

What makes a hard biscuit in biscuit production line? Hard biscuits are a mainstream product in the global market, highly regarded for their crisp taste and long shelf life.

For manufacturers, achieving consistent hardness requires precision at every stage, from recipe design to machine operation.

This article takes a deep look at the 5 key factors that determine the success of hard biscuits, tailored for factories and companies that invest in large machinery and equipment.

Recipe Balance

Hard biscuits require a carefully calibrated recipe. Unlike soft biscuits, they require:

• Low moisture content (8-12%): reduces dough elasticity and prevents expansion during baking.
• Higher sugar-to-fat ratio: sugar crystallizes during baking, enhancing crispness.
• Controlled gluten formation: Over-mixing can lead to excess gluten, resulting in a hard rather than crispy dough.

As a professional food manufacturer, our advanced mixers with programmable timers ensure precise mixing to prevent excessive gluten formation.

Dough Forming

Pressure is crucial in the forming machine, and the forming stage determines the density of the biscuit. Hard biscuits require:

• High-pressure extrusion: compacts the dough to eliminate air bubbles.
• Thin metering rollers: make the dough thickness uniform, thus achieving uniform baking.
• Sharp cutters: clean edges and prevent irregular expansion.

Our biscuit production line's modern forming machines with hydraulic systems provide the pressure required to produce dense and uniform products.

Baking Technology

The two most important factors in baking: temperature zones and time. Controlling the oven configuration directly affects the hardness:

• Multi-zone temperature control: initial high temperature (180-220°C) solidifies the structure, and then gradually cools to remove moisture.
• Extended baking time (6-10 minutes): ensures thorough drying without burning.
• Airflow management: Industrial tunnel ovens use forced convection to effectively remove steam.

Our tunnel ovens achieve intelligent temperature control and multiple temperature zones to ensure that the biscuits are evenly heated during baking.

Cooling System

After baking, the biscuits need to lock in the crisp taste in time, and rapid cooling can stabilize the taste well.

• Normal temperature cooling conveyor: gradually cool down to prevent cracking.
• Dehumidifier: maintain 30-40% humidity to avoid moisture reabsorption.
• Vibration-free transport: Maintain structural integrity after baking.

Quality Control

Consistency relies on rigorous testing:

• Moisture analyzer: Ensures moisture ≤5% after cooling.
• Texture analyzer: Measures hardness (e.g., ≥8 kN via three-point bend test).
• Vision inspection system: Detects thickness deviation ≥0.2 mm.

From formulation to packaging, hardness depends on industrial-grade machinery coordinated with strict process control. Factories must prioritize:

• High-precision mixers and molders
• Adaptive baking systems
• Real-time quality control instruments

For manufacturers seeking reliability, investing in an automated biscuit production line with integrated IoT ensures scalability and minimizes waste.

Ready to upgrade your biscuit production line? Our hard biscuit production lines are designed for hardness, efficiency, and ROI.

Contact us today to inquire about the various must-have settings for advanced biscuit production lines!