Biscuit Making Machine
Competitive price Biscuit Making Machine,Soft and hard biscuit,customized capacity 50-700kg/h.OEM service.
Fully automatic Biscuit Making Machine is a professional biscuit production equipment, which is mainly composed of dough mixer, biscuit forming machine, baking oven, oil spraying machine, and packing machine. With different models, competitive price, and quality guaranteed, this type biscuit production line can produce hard biscuits, soft biscuits, soda biscuits, sandwich biscuits, etc.
Raw material:wheat flour, milk powder,soda,food oil,sugar,favor,water
Final products:Hard biscuits,Soft biscuits,cream biscuits, sandwich biscuits, soda biscuits, animal shaped biscuits, vegetable biscuits;Variety shapes are available such as Round,Oval,square stick etc.
Machine material:Stainless steel 304 or as customer’s request
Electricity component brand:Siemens,ABB motor available;Delta,LG inverter available
Product Parameter:
Model Parameter | Installed Capacity | Power consumption | Output | Dimension |
VM225 Biscuit Production Line | 30KW | 24KW | 40-50kg/h | 17000×1000×2000mm |
VM280 Biscuit Production Line | 60KW | 48KW | 80-100kg/h | 20000×1000×2000mm |
VM400 Biscuit Production Line | 190KW | 135KW | 150-200kg/h | 45000×2000×2500mm |
VM600 Biscuit Production Line | 260KW | 186KW | 300-400kg/h | 50000×2000×2500mm |
VM800 Biscuit Production Line | 370KW | 261KW | 500-700kg/h | 90000×2500×2800mm |
Video
Biscuit processing flow AND Equipment included:
Processing flow:Mixing system; Forming system; Baking system; Oil spraying system; Cooling system;Sandwiching system, Packing system
Equipment involved:Dough Mixer; Biscuit Forming machine; Baking oven; Oil sprayer;Cooling machine;Sandwiching machine(option one);Automatic packing machine.
Processing Equipment of Biscuit Making Machine:
Horizontal dough mixer:
Function: mixing wheat flour and water into dough.
The horizontal mixer is a base mixer for industrial mixing, which can be used on the soft and hard dough, especially for soft or cookie dough.
Biscuit Forming machine:
Function: This machine can make different shapes of soft or hard biscuit ,just need to change the mould.
The Soft Biscuit is commonly known as shortbread biscuit obtained, that is, from the tender dough (fragile, not hard); they are obtained using a rotary machine, therefore shortbread biscuits are also technically known as rotary biscuits.
Soft biscuits will have fewer processing machines than Cracker/Hard biscuit form mixer can directly to the forming no need extra dough process unit.
Baking oven Or Tunnel oven:
Function:Baking is carried out in a tunnel oven with a wide range of regulation for ensuring optimal baking of various types of biscuits.
There are three types of tunnel oven electric, gas and diesel oil. It depends on the natural resources of different countries. Some countries is abundant in gas.
Oil sprayer:
Function: praying oil on the surface of biscuit.
After baking, if the customer wants to add a better smell and shining dark color to the biscuit then the Oil sprayer system is a must before the biscuit cools and packed.
sprayer is dish type to reach the mist type to save the waste of the oil.
Cooling Conveyor:
Function: reduce the temperature of biscuit after baking.
Biscuit sandwiching machine(option one):
The automatic biscuit sandwich machine can be filling with chocolate, cream, jam or cheese.
It’s used for sandwiching for different flavour.It also can transfer to the packing machine automatically.
Automatic biscuit packing Machine:
The automatic biscuit packing machine have special advantage to pack packing different kinds of biscuit such as soft biscuit,hard biscuit,sandwich biscuit,cookies,soda cracker.It is stable,high speed,accurate,with high packing performance.The finished production is look upmarket,attractive.
There are various of biscuit, which is your preference?
Soft biscuits:
Soft biscuits are made of low-gluten wheat flour as the main raw material. A type of biscuits with a crispy texture and a lot of fat and sugar. This kind of biscuit is in the dough preparation process. Less gluten is formed. The dough lacks extensibility and elasticity. Has good plasticity and stickiness. The product is crispy and fragile.