A brief look at the characteristics of the tough biscuit production line in terms of process.

The tough biscuit production line is an efficient automated equipment specially designed for the production of tough biscuits, which widely used in the food processing industry. Its design is novel, compact structure, high degree of automation, from feeding to rolling, molding, waste recycling, drying, spraying, cooling can be completed automatically at one time. The main equipment of the production line includes a mixing machine, a molding machine, a control cabinet, an oven, a spray machine, a cooling machine, etc. Among them, the mixing machine is used to mix the raw materials evenly; the molding machine shapes the dough into biscuit blanks of shapes through the mold; the oven adopts the heating mode of mixed furnace (direct combustion and hot air circulation mixed heating), automatic constant temperature, constant pressure, reduce production energy consumption and is equipped with emergency stop switch, automatic alarm and other safety protection devices; the spraying machine can evenly spray oil for biscuits; the cooling machine can quickly cool the bisc, which is convenient for packaging.
The technological characteristics of the tough biscuit production line:
1. Dough treatment
High extensibility requirements: Tough bisc need dough with good extensibility, so as to form a uniform thickness and texture during molding.
Low temperature mixing: Low temperature mixing (usually ≤20 ) is used to prevent fat from melting and keep the dough tough (such as butter biscuits need to be controlled temperature mixing).
Multiple rolling and folding: The dough is rolled and folded through the roll press and folder to form a multi-layer structure, which enhances the crispness and layering of the biscuit.
2. Molding methodStamping molding: Using the stamping machine to stamp the dough sheet into a specific shape (such as round, square), with clear edges and uniform density.
Cut molding: The dough sheet is cut into continuous or intermittent strips, pieces (such as egg rolls, finger biscuits) through the roll cutter.
Mold molding: irregular biscuits (such as animal modeling, alphabet cookies), custom molds are used for pressing.
3. Baking process
High temperature short time baking: The baking is usually 220~280℃, time 5~15 minutes, quickly shaping and locking moisture, forming a surface golden yellow, internal loose and porous.
Hot air circulation design: The oven is equipped with a forced hot air circulation system, ensuring uniform temperature, avoiding local burning or scorching.
4. Cooling packaging
Forced cooling: After baking, the biscuits are quickly cooled through a cooling tunnel (air cooling or natural cooling) to prevent the residual heat from causing the biscuits soften.
Automated packaging: Pillow packaging machines or bagging machines are used for individual packaging or multi-pack packaging, which can extend the shelf life by combining nitrogen preservation.