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Golden Bake -Industrial Automatic Biscuit Making Machinery Manufacturer

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What Factors Cause “Checking” in Biscuits

In the field of biscuit production, “checking” is a phenomenon that which biscuits or crackers have small cracks or hairlines in them and are sometimes almost invisible. Broken biscuits or crackers can be rejected by retailers and a reason for customer complaints that will damage brand reputation.

2022 05 20

The Dough Transfer System in the Biscuit Line

During the biscuit-producing processes, how to transfer the heavy dough is an important part of the biscuit line design. Before the dough is cut into raw biscuits by the forming systems, the dough needs to be fed overcoming the distance and spacing between the mixers and the forming systems. Mixers can be horizontal or vertical mixers with movable dough barrels.

2022 05 10

Bourbon Biscuit Fun Facts

As one kind of sandwich biscuit, the Bourbon biscuit consists of two rectangular dark chocolate-flavored biscuits and a chocolate cream filling. Bourbon Biscuit is also referred to as Bourbon cream, Bourbon or Chocolate Bourbon. It's no surprise it reminds you of the popular whiskey by the same name. Many people may tend to believe this is the source of the name Bourbon. However, the answer is no if you think so.

2022 04 26

We sincerely invite you to visit our online exhibition hall of Canton Fair

Affected by the COVID-19 pandemic, this Canton Fair will be held on the "cloud" again from April 15th to 24th, and the exhibition will last for 10 days. The exhibition content includes three parts: online display platform, supply and purchase docking service, and cross-border e-commerce special area.

2022 04 14

Biscuit Baking in Oven

Most biscuits and cookies you find in the supermarkets are baked in tunnel ovens. It’s a continuous process that turns dough pieces into biscuits. In general, biscuits and cookies are baked through a long tunnel oven with several independently heated and controlled zones......

2022 04 08

Biscuit Design and Rotary Cutter

There are a variety of biscuits with different designs on the market. Have you ever wondered what determines biscuits’ design? While manufacturing biscuits, the shape and pattern of biscuits are determined by the cutting rolls, moulding rolls and dies. Moreover, cutting rolls and moulding rolls are designed to make the maximum number of raw biscuits as possible per square meter of oven band. As for the design of dies, the spread of raw biscuit doughs in the oven is taken into account.

2022 03 11

Marie Biscuit-Simple yet Delicious

Classic, traditional and crisp, a Marie biscuit is a type of biscuit similar to a rich tea biscuit. They are well known in many parts of the world with many different names due to reasons of languages or manufacturers’ brands (such as galletas María, Marietta, Mariebon).

2022 02 18

What are digestive biscuits

A digestive biscuit is a type of biscuit, as they are created to keep you full during a busy day. Digestive biscuits are made with coarse wheat flour, a light amount of sugar, malt extract, vegetable oil, wholemeal, salt, raising agents such as baking soda and sometimes milk as well. They taste like savory soft biscuits with a crispy texture. Such a simple taste yet full of appeal, digestive biscuits are one of the most popular biscuit types in the UK well over 100 years since they were develop

2022 02 11

Laminating for Better Hard Biscuits

Compared with soft biscuits, hard biscuits are generally crunchy, and in the biscuit production process, the taste of hard biscuits can become more layered on this basis. Usually, the dough is laminating on the biscuit production line to improve various properties of the dough sheet. During laminating, the dough is rolled, folded and turned through 90°at least once to build up a layered structure before gauging and cutting. Generally speaking, this will introduce more fat between the dough layer

2022 01 26

Forming and Moulding Processes in Biscuit Manufacturing

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.

2022 01 21

Dough Mixing in Biscuit Manufacturing

To make sure a biscuit production line runs efficiently, the close connection of every producing process is crucial. The mixing process, the forming process, the baking process, the cooling process and the packing process, are closely linked. Let’s talk about the mixing part today. How to provide a continuous supply of dough with the required quality seems to be the first key stage. Just think, if the supply of dough runs out somehow, although temporarily, or the quality of dough doesn’t reach t

2022 01 14

Brief Introduction of Biscuits’ Secondary Processes

When we are in the supermarket, the shelves are filled with an assortment of biscuits. Just think about what we are attracted to when we choose biscuits. Appearance, taste, texture, package...... these are all helpful to the sale of biscuits.

2022 01 07