The main difference between soft and hard biscuit production lines lies in their dough characteristics and forming methods. These differences determine which mixing and forming equipment is most suitable for each production process.
Soft biscuit lines typically use a rotary moulder to shape soft dough, while hard biscuit lines commonly use laminators, gauge rolls, and rotary cutters to sheet and cut the dough. Both types generally include raw material handling, mixing, baking, cooling, and packaging equipment, but the specific configuration varies with the product and recipe.
Golden Bake can recommend a suitable production-line configuration based on your biscuit type, dough characteristics, and target output, helping align the equipment with your manufacturing requirements.
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