Máquina de biscoito de chocolate | Bake de ouro

Once the batch of dough is perfectly mixed, it moves to the Forming and Portioning stage. Here, the molding process usually uses wire-cut cookie machines or rotary moulders(depending on the formulation and shape requirements of the target product). These machines are precisely calibrated to cut or mold uniform portions of dough from the batch onto baking sheets or a continuous oven band. This automation ensures that each cookie within the batch will be consistent in size, weight, and shape, which is critical for predictable baking and a uniform final product.

The formed cookies, still identifiable as part of their original batch, then proceed to the Baking phase. They travel through large industrial ovens, which could be tunnel ovens providing continuous baking, or rack ovens where multiple trays from the same batch are baked simultaneously. Temperature and baking time are strictly controlled parameters, tailored to the specific cookie characteristics. The entire batch is subjected to the same baking conditions to ensure even color, spread, and texture.

Following baking, the hot cookies from the batch are transferred, typically via conveyor belts, to a Cooling Zone. This step is crucial as it allows the cookies to gradually cool down, solidify their structure, and prevent breakage during subsequent handling and packaging. The cooling parameters are also controlled to ensure the entire batch reaches an optimal temperature for packaging. Throughout this entire journey, from mixing to cooling, quality control checks are often performed on samples from each batch to monitor attributes like appearance, texture, and weight, ensuring adherence to specifications before the cookies are finally sent for Packaging, where they are wrapped, boxed, and prepared for distribution, often with batch codes for traceability.