Biscuit machinery factory today? Different from mechanized production of wafer sticks. Automatic production line is adopted for mechanized production of egg rolls, which can be directly connected from mixing steps to packaging steps. Mixing with egg, flour and water into paste. The mixed paste is injected into the baking roller by the filling equipment and baked into a ribbon dough sheet; Find extra info on https://www.foodsmachine.net/automatic-egg-roll-machine-wafer-stick-making-machine-biscuit-production-line.html. Horizontal mixer is suitable for both hard dough (hard biscuit production) and soft dough (soft biscuit production).Using Horizontal mixer need matched Stainless Steel Dough Trolley and Hydraulic Tilting Machine for dough storage and transfer. As long as their is need, Golden Bake Biscuit Production Line will help our customers at our earliest time. Contact us for free suggestion!
Soda Cracker, also known as Saltine Cracker, is one kind of famous biscuits around the world.Soda cracker has a distinctively dry and crisp texture.Soda Crackers are usually made from white flour, yeast, and baking soda, with coarse salt on the surface. Soda crackers first appeared in “The Young Housekeeper” by Alcott in 1838. Then soda crackers became popular after F. L. Sommer & Company of St. Joseph, Missouri invented wafer thin cracker fermented by baking soda in 1876.In 20th century, soda crackers were sold in Puerto Rico and referred to them as “Export Soda”.
For hard dough: After dough’s fermentation is finished, some products need a Laminator to overlaps of dough sheets which as a consequence give the flaky appearance and texture to the final products(Especially soda or cream crackers).Then,with Gauge Rolls positioned on after the other in series of three or four.The Gauge Rolls reduce the thickness of the continuous dough sheet.Before cutting the dough by a Rotary Cutter,a relaxation conveyor is used to relax the tension in the dough sheet, as the soda cracker doughs are subject to considerable shrinkage after cutting and during baking. A small amount of edge scrap is cut off and this is diverted by side scrap wheels to the scrap return system. Discover more information on https://www.foodsmachine.net/.
Horizontal mixing process must not develop the gluten in the flour, as this will result in a hard biscuit. Mixing is therefore done in two stages. In the first stage, all the ingredients are mixed except the flour and soda. The mixing continues until a consistent, homogenous cream is produced. It is important to keep the temperature of the dough low and chilled water is required for the mixer jacket.For the second stage,the flour and soda are added and mixed for 1minture at slow speed and 1-2minutes at high speed. The final dough temperature should be 18-22C
With the continuous development of science and technology, fully automatic, high efficiency, low energy consumption, and low lobar equipment are really suitable for manufacturers. Our biscuit production line can achieve all the above conditions, but also to achieve customized design according to the customer’s factory environment. Larger biscuit makers with substantial production facilities, experience, and investment in development may lead the way to future improvements in product quality and production efficiencies. Smaller local teams may manufacture and install the ovens.