Biscuit making machine provider in China? The benefits of the automatic biscuit manufacturing plant are that it increases production efficiency by saving labor. With the industrial food machinery/biscuit factory machinery, your production capacity and product quality will be greatly improved. As a leading biscuit machines/food machinery supplier, we provide a wide range of biscuit systems & complete solutions for snack and cookie factory. With full biscuit product line & professional services, we receive much praise from customers globally. Welcome to contact us for further information like shipping, price on biscuit machinery. See extra info at complete biscuit production line. Golden Bake was founded by a biscuit line engineer and a biscuit master in 1999. With a vision to be the most completely automatic biscuit production line system supplier in this field, our team has been extending to 280 employees. Now Golden Bake is the top biscuit machinery manufacturer in China.
The raw material auto-dosing system is placed at the upstream of biscuit production line . The system can ensure that the main material in your formula can be set at the point of time, at right dose, and added to the correct production process. For the feeding, we utilize the Complete self-suction feeding technology. It is equipped with Vertical dust-free integrated machine for sugar crushing, mixing, storage, metering and discharging, it is Designed especially for sugar crushing in baking industry. What’s more, with the efficient and durable negative pressure dust-free handling technology, our silo system has unique design of fast detachable filter device, which can clean quickly without dead corner.
With the development of the times, innovative smart turning conveyor from Golden bake ends problems by smart buckle?automatic tensioning device,cantilever frame and integrative guide and PU belt. First our turning conveyor need at most 20mins to replace the PU belt by 1 worker. Second our machine maintenance free. Third smart turning machine use hygienic and safety design. Fourth our turning conveyor has more than 12 months service life.
To get good quality dough the hard dough is usually mixed on vertical dough mixer. Two or three paddle machines are used with high mixing speed, 25rpm. The high but gentle mixing action incorporates the ingredients well without undue work input at the sponge stage. The yeast should be dispersed in water before feeding to the mixing tub. The dough is mixed to a temperature of 30~35C, which is the optimum temperature for the action of the yeast. The sponge is fermented for 12hours at a temperature depends on the biscuit master. During this time the pH value will change from about 5.5 to 4.0 and the temperature of the dough will increase. After the fermentation of the dough, the dough tub is taken back to the mixing room. The additional ingredients for the dough are added, including the sodium bicarbonate. Gentle, slow speed mixing is required until homogeneous dough is made. Over-mixing will reduce the spring and give a hard, tough product. After mixing, the dough is returned to the fermentation room for up to 4 hours. With the addition of soda, a large change in the pH occurs and the dough will reach a pH of over 7.0.
Some special hard dough biscuit needs to be sheeted without lamination such as potato crisp cracker. This kind of biscuit needs to use three roller sheeter and gauge roll to reduce the dough sheet gradually. Then dough sheet will be cut in any shape as customer want by using a rotary cutter. This can effectively prevent the biscuit bubble during baking. Biscuit backing oven section is mainly used for baking the biscuit. All kinds of biscuit need to go through this process. There are three main changes which we will see as all biscuit are baked.They are the development of the biscuit structure and texture, the reduction in the moisture content and the development of colour. Read extra info on https://www.foodsmachine.net/.