Views: 222 Author: Sara Publish Time: 2025-03-20 Origin: Site
Content Menu
● Biscuit Production Line: From Raw Materials to Finished Products
>> 1. Ingredient Preparation and Weighing
>> 3. Dough Sheeting and Laminating
>> 5. Baking and Quality Control
● Cookie Production Line: Specialized Processes
>> 3. Baking with Humidity Control
● How to Make Chapati Dough in a Mixer: Step-by-Step Guide
>> Ingredients (Yields 12 chapatis):
>> Equipment:
>>> Step 1: Mixing
>>> Step 2: Kneading
>>> Step 3: Resting
● Advanced Features of Our Biscuit Machinery
>> 1. What is the production capacity of your biscuit lines?
>> 2. Can your mixers handle gluten-free dough?
>> 3. How long does chapati dough last in a mixer?
>> 4. Do you provide installation support?
>> 5. What materials are used in your machinery?
As a premier biscuit production line machinery manufacturer based in China, our factory delivers cutting-edge solutions for global cookie and biscuit manufacturers. This article explores the intricacies of modern biscuit and cookie production, provides a step-by-step guide on how to make chapati dough in a mixer, and highlights the advanced technology behind our industrial equipment.
Biscuit manufacturing involves a series of precision-driven processes to ensure uniformity, taste, and shelf stability. Below, we break down each stage of production using our state-of-the-art biscuit and cookie production line machinery.
Accurate ingredient measurement is the foundation of consistent product quality. Our systems include automated weighing systems that precisely measure flour, sugar, fats, leavening agents, and flavorings. Advanced software ensures recipe accuracy, minimizing human error.
The industrial dough mixer is the heart of biscuit production. Our mixers use dual-speed motors and spiral blades to achieve:
- Uniform hydration for even texture
- Controlled gluten development for crisp or soft textures
- Temperature regulation to prevent overheating
For high-capacity facilities, we offer continuous dough mixers that process up to 1,000 kg/hour.
After mixing, the dough passes through a multi-stage sheeter with adjustable rollers. This step ensures consistent thickness and prepares the dough for shaping. For layered biscuits (e.g., crackers), our laminators fold the dough up to 48 layers to create a flaky texture.
Our rotary cutting machines use food-grade stainless steel molds to produce shapes ranging from simple circles to intricate designs. Alternatively, wire-cut systems extrude dough for rustic-style cookies.
The tunnel oven employs zonal temperature control (typically 160°C–240°C) and adjustable conveyor speeds to achieve perfect browning. Integrated sensors monitor moisture levels and color consistency, automatically adjusting settings for optimal results.
A multi-tier cooling conveyor reduces biscuit temperature to 30°C–35°C before packaging. Our flow-wrap machines use nitrogen flushing to extend shelf life, while robotic arms handle bulk packaging for retail distribution.
Cookie manufacturing shares similarities with biscuit production but includes unique steps for texture and flavor enhancement.
To prevent spreading during baking, cookie dough is chilled to 4°C–7°C in blast chillers. This step is critical for:
- Maintaining shape integrity
- Enhancing butter flavor in shortbread
- Enabling precise portioning
For drop cookies (e.g., chocolate chip), pneumatic depositors portion dough onto baking trays. For molded cookies, rotary moulders press dough into 3D shapes with intricate patterns.
Our hybrid ovens combine convection and steam baking to create soft-centered cookies with crispy edges. Real-time humidity sensors adjust steam injection to ±2% accuracy.
While chapati is traditionally hand-kneaded, using a mixer streamlines the process for commercial kitchens or large households.
- 500g whole wheat flour (atta)
- 300ml warm water (50°C)
- 5g salt (optional)
- 15ml oil or ghee
- Spiral dough mixer (recommended for gluten development)
- Dough scraper
- Resting container
1. Add flour and salt to the mixer bowl.
2. Attach the dough hook and start at low speed (Speed 1).
3. Gradually pour water while mixing until a shaggy dough forms (2–3 minutes).
1. Increase to medium speed (Speed 2) and knead for 8–10 minutes.
2. Check consistency: Perfect dough should be smooth and slightly elastic.
3. Add oil during the last 2 minutes to prevent sticking.
1. Transfer dough to a greased container.
2. Cover with damp cloth and rest for 30 minutes at 25°C–28°C.
Our cookie production line integrates Industry 4.0 technologies:
- Real-time tracking of production metrics (output, energy use, downtime)
- Predictive maintenance alerts for mixers and ovens
- Heat recovery systems reduce oven energy consumption by 40%
- Variable frequency drives (VFDs) optimize motor power usage
- Interchangeable molds for seasonal product lines
- Modular designs for easy capacity expansion
Modern biscuit and cookie production demands precision, efficiency, and scalability—all achievable through advanced biscuit production line machinery. Whether manufacturing delicate shortbread or mass-producing chapatis, our equipment ensures consistent quality while reducing labor costs. By integrating smart technologies and ergonomic designs, we empower global food businesses to stay competitive in dynamic markets.
Our standard lines produce 200–5,000 kg/hour, with custom solutions available for larger requirements.
Yes, our mixers have adjustable speed settings to accommodate fragile gluten-free formulations.
Optimal mixing time is 10–12 minutes. Over-mixing may cause toughness due to excessive gluten development.
We offer global installation services, including staff training and recipe optimization.
All food-contact surfaces use 304 stainless steel, compliant with FDA and EU standards.
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