The production process for manufacturing biscuits is a perfect combination of precise steps and quality control measures. In this blog, we will take you through the key stages involved.
Flour, sugar, butter, eggs and baking powder are common ingredients. Good quality flour provides the base structure. Butter needs to be softened to the right consistency for proper mixing. Sugar adds sweetness, eggs bind the ingredients together, and baking powder helps the biscuits to rise.
Once the ingredients are ready, they are mixed in a large mixer. The mixing process is precisely timed to obtain a uniform dough.
Different biscuits correspond to different dough textures. The mixer speed time and other adjustments need to be made according to the process recipe.
The mixer kneads the ingredients thoroughly and ensures that the fat is evenly distributed in the flour, which is essential for the crispy texture of many biscuits.
In the production process for manufacturing biscuits, there are different forming machines, such as roller stamping, roller cutting, extrusion forming machines, etc., depending on the type of biscuits.
The roller stamping forming machine mainly relies on the stamping roller engraved with the biscuit pattern and the bottom roller that cooperates with it to complete the forming of the biscuits.
Roller cutters are used to press out the dough into shape when rolling, and then the smooth roller cuts off the excess dough at the back.
Extruders are used to extrude the dough from a die head of a specific shape through a screw or plunger to form the shape of the biscuit.
The shaped biscuits are placed on a baking tray and then sent to a large industrial oven for baking. Tunnel ovens are commonly used equipment in this process. During baking, the temperature and time must be strictly controlled. Usually, the baking temperature is between 180 and 220 degrees Celsius, and the time varies between 10 and 20 minutes, which mainly depends on the size and thickness of the biscuits.
When the biscuits are just out of the oven, the temperature is high and the internal moisture distribution is uneven, so they need to be cooled quickly to prevent them from getting wet.
The production process for manufacturing biscuits commonly uses natural cooling, air cooling and water cooling.
Natural cooling is to place the biscuits on a cooling rack so that there is enough air circulation space around the biscuits to allow them to dissipate heat naturally.
Air cooling is to use the cold air generated by the fan to accelerate the cooling of the biscuits, and the cooling speed is faster than natural cooling.
Water cooling is less commonly used, and it indirectly reduces the temperature of the biscuits through cooling water pipes or cooling plates.
In the entire production line, pillow packaging is the most common form of bag packaging.
The biscuits enter the packaging machine through a conveyor belt, and the packaging material (usually plastic film) forms a pillow-shaped package around the biscuits.
This packaging is fast, suitable for biscuits of various shapes, and can be easily mass-produced.
In general, The production process for manufacturing biscuits is a series of carefully arranged links that require attention to detail and professional skills. If you want to learn more about the specific biscuit machinery process principles, you can browse other pages for detailed information.
