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Hard biscuit or soft biscuit, what’s your indulgence? Even though they have different flavors and textures, they are always biscuits. In addition to the different recipes, what are the differences in the production process? Last week we talked about the difference in dough, so this week we talk about forming and moulding processes.
Sheeting, gauging and cutting for hard dough
For most of the hard doughs, the processes of sheeting, gauging and cutting are the most common methods. This is usually done by forming units.
The use of the sheeter is to compact and measure the mass of dough. While sheeting, it will compact the dough and remove the air inside the dough. The key to this process is to make sure that there are no obvious holes and that the edges of dough sheet are smooth.
Then, the dough sheet is conveyed to multiple sets of gauge roll pairs next to the sheeter. The thickness of dough sheet will be further reduced roll by roll. It should be noted that the distance between the rollers cannot be a too close deal to the inevitable stresses built after gauging.
Between the last gauge roll pair and cutting machine, there is a relaxing conveyor to control the shape of the baked biscuits to be perfect. Finally, the dough sheet is fed to the cutting machine, then pressed into the moulds on the rotary moulder. The dough sheet is cut into raw biscuits and scrap net by the rotary moulder. Cutting not only forms the shape and size but prints on the surface and docker holes. There will be a scrap recycle conveyor above the conveyor after the rotary moulder to recycle the scraps back to the shelter.
Rotary moulding for soft dough
Although it is possible to sheet, gauge and cut soft dough as the hard dough does. However, the fact that the formation and support of a sheet are not necessary, eliminates measurement and control difficulties. Moreover, there will be no scrap that needs to be recycled. The rotary moulder can finish the forming of soft dough along. While running, the dough used for forming is fed into the hopper first. Then the dough is forced into the moulds on the moulder roll. The extra dough will be scraped off by a scrap knife.
These are the brief introductions to the forming of raw biscuits. If you are interested in upgrading your production line, please feel free to contact us! We will provide professional service for the production line and machines. Please follow our Facebook GOLDEN BAKE | Facebook , we will update more articles about bakery food.