Key operation steps and precautions of the tough biscuit production line
A tough biscuit production line is an efficient automated equipment specially designed for the production of tough biscuits which is widely used in the food processing industry. Its design is novel, its structure is compact, and its automation degree is high. From feeding to rolling, molding, scrap, drying, spraying oil, and cooling, it can be completed automatically at one time. The main equipment of the production line includes a mixing machine, a molding machine, control cabinet, an oven, a spraying machine, a cooling machine, etc. Among them, the mixing machine is used to mix the raw materials evenly; the molding machineolds the dough into biscuit blanks of various shapes through the mold; the oven adopts the heating mode of mixed furnace (direct combustion and circulating hot air mixed heating), automatic 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 bisc; the cooling machine can quickly cool the biscuits, which is convenient for packaging.
Key operation steps and precautions for tough biscuit production line:
1. Kading and dough treatment
Low temperature stirring:
Use a constant temperature mixing machine (temperature ≤ 20 ℃) to avoid the melting of grease causing the to be too soft.
Control the stirring time within 8~15 minutes until the dough is smooth and not sticky.
Quiet relaxation:
The needs to rest for 20~30 minutes, covered with a damp cloth or plastic wrap, to prevent the surface from drying out.
Rolling and folding
The dough is pressed into a uniform thin sheet (thickness 3~8mm) through a roller press, and folded 3~5 times repeatedly to form aayer structure.
Pay attention to the consistency of the rolling speed and thickness to avoid dough shrinkage or breakage.
2. Molding and stamping
amping machine operation:
Adjust the mold pressure to ensure clear stamping without deformation, and recycle the scrap in time.
Clean the mold regularly to prevent dough residue affecting subsequent molding.
Roller cutting machine operation:
Adjust the cutting knife spacing to ensure that the biscuits are uniform in size (error ≤ mm).
Check the conveyor belt speed to avoid biscuit sticking or overlapping.
3. Baking and cooling
Oven parameter setting:
perature: upper layer 220~250℃, lower layer 200~230℃ (hot air circulation mode).
Time: according to the thickness of the biscuit (5~15 minutes) until the surface is golden and the inside is fully cooked.
Check the baking status once every 5 minutes to avoid local burning or undercooking.
Cooling treatment:
Immediately transfer to the cooling tunnel after baking (air cooling or natural cooling) avoid the residual heat causing the biscuit to soften.
Cool to room temperature (≤ 30 ℃) before packaging to prevent moisture accumulation inside the packaging.
4. Packaging and quality inspection
Automatic packaging:
Adjust the parameters of the packaging machine (such as sealing temperature, cutting speed) to ensure good of the packaging.
Check the quality of the packaging film regularly to avoid leakage or damage.
Online quality inspection:
Remove defective products (such as metal impurities broken biscuits) through metal detectors, weight sorters.
Manual spot check appearance (shape, color, cracks) and taste (crispiness)