How do Factories Produce Crackers and Biscuits

5 Steps for Making Crackers in a Factory

1. Ingredient Selection and Mixing: Generally, the main ingredients of crackers include flour, water, oil, salt and other seasonings. In the factory, large mixers mix the ingredients until smooth.
2. Dough Forming and Cutting: After the ingredients are well mixed, the dough is formed. The dough is then cut into chunks and put into a noodle press and rolled several times to form thin sheets.
3. Crackers Forming: The dough sheet is conveyed to the biscuit forming part, and through the pressing and cutting of the mold, the pattern of the mold will be formed into a biscuit pattern. Cracker biscuits are consistent size.
4. Baking: The formed crackers embryos enter the oven through the conveyor belt for baking. Professional baking ovens with controlled temperature, humidity and air circulation. This ensures that the crackers bake evenly and achieve the desired crispness and color.
5. Cooling and Packaging: The temperature of the crackers biscuits after baking is relatively high, and the temperature of the biscuits is cooled by a certain length of conveyor belt. The biscuits can then be packaged into bags or boxes.

Advantages of Using Cracker Machine

• Increased Production Efficiency: This machine is designed to handle large volumes of production, allowing factories to meet high demand. The machinery optimizes processing times, minimizes downtime, and enhances overall production efficiency.
• Consistent Quality Control: Maintaining consistent quality is crucial in cracker production. Professional equipment ensures precise ingredient mixing, uniform shaping, and accurate baking, resulting in crackers with consistent taste, texture, and appearance.
• Cost-Effectiveness: Investing in cracker making machine can lead to long-term cost savings. The machinery is built to be durable, reliable, and easy to maintain, reducing the need for frequent repairs or replacements.
• Enhanced Food Safety: Modern cracker biscuit equipment adheres to strict food safety standards, minimizing the risk of contamination. Automated systems reduce human contact with the product, ensuring a hygienic production process from start to finish.