Biscuit production line factory 2022? Biscuit production line used for automatic making biscuits. Whole line including raw material handling, dough mixing, biscuit forming, biscuit baking, biscuit cooling, biscuit sandwich, and biscuit packing, etc. Available for one kind of biscuit made by using one production line, or a variety biscuit made by using one multifunctional production line. Normally can divide into 2 kinds(according to soft dough biscuit or hard dough biscuit). Specifically divided into 13 kinds(according to finished product). Discover even more info at biscuit production line manufacturers. Apart from the integrated system hardware service, the services Golden Bake offers include all stages: from plant design, biscuit machinery construction, manufacture, and assembly up to the smooth commissioning phase at your site. Don’t be afraid to start a new project…
Our automatic silo system suitable for small and medium-sized food biscuit production factory. Adopting with efficient,durable negative pressure conveying and dust free techniques handling way aims to ensure workshop dust free, clean and hygienic, reduce labor intensity and labor, and promote work efficiency but low investment. Can be used directly in the original biscuit production line without changing the original equipment.Or star a new item. This machine can dosing loose-packed powder,such as flour and sugar powder. Also can dosing liquid and semi-liquid,such as palm oil, shortening and water.
With the development of the times, innovative smart turning conveyor from Golden bake ends problems by smart buckle?automatic tensioning device,cantilever frame and integrative guide and PU belt. First our turning conveyor need at most 20mins to replace the PU belt by 1 worker. Second our machine maintenance free. Third smart turning machine use hygienic and safety design. Fourth our turning conveyor has more than 12 months service life.
The sponge and dough are usually mixed on vertical spindle mixers.The yeast should be dispersed in water before feeding to the mixing bowl. The dough is mixed to the temperature of 30-35?, which is the optimum temperature for the action of the yeast.The sponge is fermented for specific time at the specific temperature(according to the biscuit). During this time the PH value of the dough will increase. After the fermentation of the sponge, the dough trough is taken bake to the mixing room.Times of the fermentation according to the type of biscuit.
General hard dough biscuit with layer texture need use the laminator. Usually laminated with four to six layers at around 4.0mm thickness. The dough is then gauged with a maximum reduction at each gauge roll. Excessive reductions of the dough thickness will prevent good lift or spring of the cracker. A relaxation conveyor is used to relax the tension in the dough sheet before cutting, as soda biscuit are subject to considerable shrinkage after cutting and during baking. Then dough sheet will be cut in any shape as customer want by using a rotary dough cutter. Read additional info on https://www.foodsmachine.net/.