Biscuit making machine provider right now? Biscuit production line used for automatic making biscuits. Whole line including raw material handling, dough mixing, biscuit forming, biscuit baking, biscuit cooling, biscuit sandwich, and biscuit packing, etc. Available for one kind of biscuit made by using one production line, or a variety biscuit made by using one multifunctional production line. Normally can divide into 2 kinds(according to soft dough biscuit or hard dough biscuit). Specifically divided into 13 kinds(according to finished product). Read more details on biscuit machinery manufacturers. Golden Bake was founded by a biscuit line engineer and a biscuit master in 1999. With a vision to be the most completely automatic biscuit production line system supplier in this field, our team has been extending to 280 employees. Now Golden Bake is the top biscuit machinery manufacturer in China.
The raw material auto-dosing system is placed at the upstream of biscuit production line . The system can ensure that the main material in your formula can be set at the point of time, at right dose, and added to the correct production process. For the feeding, we utilize the Complete self-suction feeding technology. It is equipped with Vertical dust-free integrated machine for sugar crushing, mixing, storage, metering and discharging, it is Designed especially for sugar crushing in baking industry. What’s more, with the efficient and durable negative pressure dust-free handling technology, our silo system has unique design of fast detachable filter device, which can clean quickly without dead corner.
At Golden bake,we prepared a tailored solutions for yout o automate the production and packaging of biscuits – our solutions include products for chocolate coating, paper-cup or tin loading for cookies, packing and cartoning solutions for biscuits, and tray loading tools too.Our solutions are designed to ensure that the products are prepared, wrapped and packed as efficiently and effectively as possible.And it will be the most suitable for your factory.
The sponge and dough are usually mixed on vertical spindle mixers.The yeast should be dispersed in water before feeding to the mixing bowl. The dough is mixed to the temperature of 30-35?, which is the optimum temperature for the action of the yeast.The sponge is fermented for specific time at the specific temperature(according to the biscuit). During this time the PH value of the dough will increase. After the fermentation of the sponge, the dough trough is taken bake to the mixing room.Times of the fermentation according to the type of biscuit.
General hard dough biscuit with layer texture need use the laminator. Usually laminated with four to six layers at around 4.0mm thickness. The dough is then gauged with a maximum reduction at each gauge roll. Excessive reductions of the dough thickness will prevent good lift or spring of the cracker. A relaxation conveyor is used to relax the tension in the dough sheet before cutting, as soda biscuit are subject to considerable shrinkage after cutting and during baking. Then dough sheet will be cut in any shape as customer want by using a rotary dough cutter. Find more information at https://www.foodsmachine.net/.