The principle of the biscuit production line
The biscuit production line is composed of a biscuit molding machine, a tunnel type hot air circulation electric oven, a fuel injection machine, a turning machine, a cooling line, a biscuit finishing machine, a biscuit sandwich machine, a packaging table and the like.
The whole line adopts CPU module control, back-mounted motor drive, compact structure and high degree of automation, from feeding, three-face pressing, forming, sieving, conveying, scraping and recycling. All electromechanical integration such as baking, fuel injection and cooling are automatically completed.
The main raw material of the biscuits is wheat flour, and then added sugar, fat, egg, dairy and other accessories. According to different recipes and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The characteristics of the tough biscuits are that the impressions are mostly concave flowers and the surface has pinholes. The surface of the product is smooth and smooth, the cross-sectional structure is layered, and there is a crispy feeling when chewing, chewy, and crispy are its unique characteristics.
The toughness biscuits are low in sugar and fat. Generally, 30% of the amount of sugar is used, and the amount of oil used is 20% or less. The characteristics of the crisp biscuits are that the impressions are mostly embossed, the pattern is obvious, and the structure is fine, which is 14%~30% of the amount of flour. Some special products with sweet and loose taste can be used up to 50%.
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