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

What biscuits equipment do you need?

Continuous chocolate enrober

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

Horizontal cartoner for food products

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

Extruder for bakery masses

Are you looking to produce the widest range of extruded/deposited products possible, but don̵...

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...

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...

High speed decorator for filled biscuits

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

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...

Strand forming machine

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

Chocolate enrober for medium production capacities

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

Case packer for stackable products

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

Versatile X-ray inspection system

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

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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!
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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 dough. When choosing your biscuit making equipment, 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.

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.

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