Biscuit Manufacturing Equipment
Find innovative production technology for making biscuits and connect directly with world-leading specialists.
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 technology do you need?
Carton Tray Forming Machine for Biscuits
Trays used as packaging for products for biscuits, cookies, chocolates and other sw…
Cartoning Machine For Snacks and Sweets
When producing different snacks and sweets, each product will match a different cart…
Horizontal cartoner for food products
Depending on the primary product packages, food products like confectionery (biscuits …
High capacity spiral cooler for food
Cooling baked goods and food products can be problematic for sliced baked goods. A crus…
High speed carton closing machine
Choosing a carton closing machine becomes a significant consideration when the closing of …
High speed decorator for filled biscuits
Filling or decorating biscuits was always a difficult task. Sometimes biscuits are …
Conveyor belt metal detector for food products
Inspecting and rejecting finished food products for metal contamination is a…
ATEX confirmed outdoor silo for flour
Bulk outdoor storage of flour, dry milk and other powder ingredients for the bakery in…
Automatic rework system for biscuit and bread scrap
Scraps are an inevitable byproduct of biscuit and bread production. Wh…
Manual bag discharger for bakery industry
Many minor and intermediate ingredients for bakery products are delivered in bags…
Microdosing system for bakery industry
Storage and dosing of powdered minor ingredients such as flavourings, colours and sim…
Small sugar mill for entry level production
Sugar powder is a key ingredient in a wide range of bakery, confectionery, and …
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and simi…
Planetary mixer for confectionery and bakery production
For the best quality confectionary and bakery products, controllab…
Case packer for stackable products
Are you packing square or stackable products into corrugated cases? An automated case pac…
High capacity decorator
Enhance the appearance of your product by applying final finishing touches and designs. This is a serv…
Hygienic chocolate cooling tunnel
Quickly cool your product after cooking in preparation for further processing. This is a l…
Hygienic chocolate coating machine
Coat your product with chocolate or caramel. This is a next-generation chocolate coating …
Chocolate coating machine
Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years…
Strand forming machine for creamy mixtures
Turn your ingredients mixture into strands and slabs for further processing into…
Strand forming machine for 3 masses
Form three ingredient mixes into the shapes and layer combinations required for your fin…
Strand forming machine for 2 masses
Form two-ingredient mixes into the shapes and layer combinations required for your final…
Strand forming machine
Form ingredient mixes into strands and slabs for further processing into bars, and other final product …
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Metal detection system
The inspection system automatically determines the best frequencies to maximize sensitivity for both fe…
Versatile X-ray inspection system
Versatile X-ray inspection system for product weight, quantity and shape to detect the pre…
Chocolate enrober for medium production capacities
Premium enrober for capacities from 100 to 500 Kg/h.
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Stories about Biscuits
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Contact usBlooming 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.
