Tell us about your production challenge

Biscuits are confectionery products that contain mostly flour, which you mix and bake with other ingredients as sweet or savory snacks. Biscuit production involves four primary processes: mixing, forming, baking, and cooling. For you to perform these processes, you need basic biscuit processing equipment, including mixers, molders/cutters, and ovens.

Which biscuits equipment do you need?

Mpac tray former TRF-200

Carton Tray Forming Machine for Biscuits

Trays used as packaging for products for biscuits, cookies, chocolates and other s...

Cartoning Machine For Snacks and Sweets

When producing different snacks and sweets, each product will match a different car...

Chocolate enrober for medium production capacities

Premium enrober for capacities from 100 to 500 Kg/h.

Versatile X-ray inspection system

Versatile X-ray inspection system for product weight, quantity and shape to detect the pr...

Metal detection system

The inspection system automatically determines the best frequencies to maximize sensitivity for both f...

Strand forming machine

Form ingredient mixes into strands and slabs for further processing into bars, and other final product...

Strand forming machine for 2 masses

Form two-ingredient mixes into the shapes and layer combinations required for your fina...

Strand forming machine for 3 masses

Form three ingredient mixes into the shapes and layer combinations required for your fi...

Strand forming machine for creamy mixtures

Turn your ingredients mixture into strands and slabs for further processing int...

Chocolate coating machine

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many year...

Hygienic chocolate coating machine

Coat your product with chocolate or caramel. This is a next-generation chocolate coating...

Hygienic chocolate cooling tunnel

Quickly cool your product after cooking in preparation for further processing. This is a ...

High capacity decorator

Enhance the appearance of your product by applying final finishing touches and designs. This is a ser...

Case packer for stackable products

Are you packing square or stackable products into corrugated cases? An automated case pa...

Extruder for bakery masses

Are you looking to produce the widest range of extruded/deposited products possible, but don't wa...

Depositor for bakery products with vertical head movement

Are you looking to produce the widest range of extruded/deposi...

Rotating stencil depositor

Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...

Energy efficient chocolate enrober

Do you need to reduce your energy costs and environmental impact, but need to maintain t...

Continuous chocolate enrober

Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditiona...

Chocolate enrober with minimum changeover time

Is the efficiency of your high-volume, 24/7 multi-product line being impact...
An entry-level chocolate enrober

Small chocolate enrober

Do you have a small-scale production environment but need the highest quality of enrobing? Higher qua...

Planetary mixer for confectionery and bakery production

For the best quality confectionar...

Temperature-treatment mixer for bakery & gastronomy

The production of creams, sauces,...

Small sugar mill for entry level production

Sugar powder is a key ingredient in a wide range of bakery, confectionery, and...

Microdosing system for bakery industry

Storage and dosing of powdered minor ingredients such as flavourings, colours and si...

Manual bag discharger for bakery industry

Many minor and intermediate ingredients for bakery products are delivered in bag...

Automatic rework system for biscuit and bread scrap

Scraps are an inevitable byproduct of biscuit and bread production. W...

ATEX confirmed outdoor silo for flour

Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery i...

Conveyor belt metal detector for food products

Inspecting and rejecting finished food products for metal contamination is ...

High speed decorator for filled biscuits

Filling or decorating biscuits was always a difficult task. Sometimes biscuits are...

High speed carton closing machine

Choosing a carton closing machine becomes a significant consideration when the closing of...

High capacity spiral cooler for food

Cooling baked goods and food products can be problematic for sliced baked goods. A cru...

Horizontal cartoner for food products

Depending on the primary product packages, food products like confectionery (biscuits...

Stories about Biscuits

Contact us

Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
Contact us

Blooming biscuits with the right ‘flour’

Wheat flour comprises most of the biscuits’ dough and provides its base structure. Its proteins, specifically glutenin and gliadin, and their denaturation during mixing and baking, contribute to the final biscuit texture. As an alternative, gluten-free substitutes include chickpea flour, which boasts a high protein and fiber content.

Another choice can be corn flour, which contains more protein, fiber, starch, vitamins, and minerals than cornstarch. However, using these may also negatively affect your biscuits, such as making the biscuits seem heavier (from chickpea flour) or adding a more yellow hue (from corn flour), while also requiring you to meticulously adjust your recipes.

Proper mixing is a must to better develop the soft doughs. When choosing your biscuit production line, three types of industrial mixers suit dough development. Horizontal mixers, for large batches that you mix in short periods of time; spiral mixers, like horizontal mixers but use less electrical power; or planetary mixers, for home kitchens. Before deciding on a biscuit mixer machine, it is recommended to have an idea of your production capacity. This helps determine which machinery will be most suitable for your production.

Cracking bad (biscuits)

Hard and cracked biscuits are products of overworked dough and/or low oven temperature during baking. Excessive mixing destroys the protein bonds formed during dough formation, while a low oven temperature prevents the caramelization and overall proper baking of the biscuits.

Aside from using the proper processing parameters and biscuit making equipment, simple techniques can prevent the undesirable cracking of biscuits. One method is to keep the ingredients cold, especially the fats, while making the oven hot to ensure quick rising before the top hardens. Another technique to avoid biscuit cracking is mixing in short bursts to enable proper dough development.

Ruling gluten out of your biscuits

Gluten is an allergen commonly present in wheat flour. As an inherent ingredient, you cannot process it out nor remove it through any mechanical means during processing. Regulations dictate that to get a gluten-free product, it must contain less than 20 parts per million of gluten, the lowest limit used in laboratory testing.

For compliance, it is best to substitute gluten-containing ingredients, specifically wheat flour, in biscuits. Aside from chickpea and corn flour, other substitutes include coconut, almond, and rice flour. However, as these don’t contain gluten necessary for dough development, you need to adjust the biscuit formulation carefully to maintain the desired flavor and texture. You may tweak the formulation by playing with the ingredient content as increasing your sugars for better biscuit structure or adding more butter for additional flavor.

Processing steps involved in biscuits making

Let's talk about your project!

Tell us about your production challenge and connect directly with leading manufacturers worldwide
All your data is kept confidential