How are cookies made? Cookie machinery tells you!

In order to meet the requirements of continuous large-scale production, the softness and hardness of the biscuit dough in the dough mixer of the biscuit machinery must meet the standard requirements to ensure that the quality of the batch of biscuits can meet the quality standards. Therefore, the capacity of the dough mixer has been increased. Currently, a large-capacity dough mixer can knead 850 kg of wheat flour at a time. A thermal sensor is installed on the mixing paddle of the dough mixer. When the dough reaches the preset temperature during mixing, the power switch of the dough mixer can be automatically cut off, and the kneaded dough can be automatically poured out. Some also need to install a timing controller. According to the requirements of the process design, the dough mixer can automatically control the speed as preset, with a high speed of 151 revolutions per minute, a medium speed of 48 revolutions per minute, and a low speed of 29 revolutions per minute. A metal automatic detector is generally installed inside the dough tank of the dough mixer. When metal impurities are found mixed in the raw materials, the feeding will be immediately stopped automatically, and the machine will send out an alarm signal and stop.

Abroad, the forming machine generally develops towards a multi-purpose forming machine. Generally, a new type of biscuit machinery is composed of combinations of uses such as roller printing, rotary cutting, laminating, extrusion, and wire cutting. The control of the thickness of the dough sheet uses an electronic alarm device, enabling the operator to correct deviations in a timely manner, reduce defective products, and ensure the smooth progress of production.

Abroad, the specifications of biscuits generally adopt volume measurement, strictly controlling the spread of biscuits to ensure the consistency of the thickness and weight specifications of biscuits. The packaging materials use polyethylene, aluminum foil, paper composite packaging, and blister packaging. Weighing, bagging, and sealing are all automated in one process. The cooked products are not contaminated by human hands, and the production is both hygienic and efficient.

The ovens for baking biscuits abroad generally have a furnace body length of 120 m, and the longest is 180 m. Therefore, the baked biscuits have excellent quality. The greatest advantage of this electric oven is that a thermal element is installed in each of the front and rear areas of the oven to achieve the purpose of controlling the temperature inside the furnace chamber. The temperature difference is automatically controlled and adjusted through an electronic device, thus ensuring the uniform color of the entire batch of baked biscuits.