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How to Use an Automatic Biscuit Making Machine
It is convenient to use the automatic biscuit making machine to make different styles of biscuits, you can change the mold of the molding machine. As a professional manufacturer of biscuit equipment, we are committed to providing users with easy operation biscuit machines.
Biscuit Production Flow Chart
The process flow of biscuit line: Prepare flour and auxiliary materials—>mix ingredients, make smooth dough—>press sheets, the dough into uniform thickness—>biscuit cutting (hard biscuits forming)—>biscuit baking—>oil spraying —> conveying and cooling —> finished product packaging.
1. Mix Flour and other Ingredients into Dough
The dough is prepared according to the processing technology of different biscuits, and the ratio of flour and water is mastered. Pour in the flour first, add water in proportion, and add water while starting the machine. The ratio of flour to water is generally 100:40-50. If the flour is hard, add water gradually. If the dough rotates with the mixer, sprinkle some along the side of the bucket Dried noodles, or reverse the agitator, can be removed.
2. Biscuit Forming
The dough rests for a while and then pressed. It can be produced by various molding methods such as roll printing, roll cutting, extrusion, and strip extrusion. In terms of molding method selection, it is not only to meet the needs of different varieties, but also to adopt a molding method that does not produce scraps as much as possible to prevent the scraps from returning to the fresh dough, causing the temperature of the dough to rise.
3. Biscuit Baking
Small-scale factories mostly use fixed ovens. Large factories generally use tunnel ovens, generally 40 to 60 meters long. According to the requirements of the baking process, the oven is divided into several temperature zones. The front part is about 180°C~200°C, and the middle part is about 220°C~250°C. The back part is about 120°C~150°C, and the biscuit base runs to different parts to undergo different changes, namely: expansion, shaping, dehydration and coloring. The operating speed of the oven should be adjusted according to the thickness of the biscuits.
4. Cookie Cooling
When just out of the oven, the surface temperature of the product can reach about 180°C, so it is especially necessary to prevent bending deformation. At the end of baking, the biscuit has a moisture content of 8%. During the cooling process, as the temperature gradually drops, the moisture continues to volatilize, and when it is close to room temperature, the moisture reaches the minimum value. After a period of stability, it gradually absorbs moisture in the air. When the room temperature is 25°C and the relative humidity is 85%, the cooling time from the oven to the lowest moisture is about 6 minutes, and the moisture is relatively stable for 6-10 minutes. Therefore, it is best to pack biscuits in the stable stage.
The company aims to produce biscuit machine that are easy to use. If you want to process hard and soft biscuits on a large scale, please contact us. Get the most advanced biscuit processing technology and biscuit line processing solutions that meet your needs.