Biscuit Production Line Manufacturers

Biscuit production line configurations

Biscuit production lines are configured to match the specific biscuit type. Hard sweet biscuits and crackers use laminated dough: the mixed dough is sheeted through gauge rolls, folded and re-sheeted multiple times (lamination), then cut by a rotary cutter to the required shape. Soft sweet biscuits and cookies use a short (high-fat, low-water) dough that is formed by a rotary moulder (the dough is pressed into engraved cavities on a rotating drum and deposited onto the oven band) or by wire-cutting (the dough is extruded through a shaped die and sliced to length). Deposited cookies (drop cookies) use a depositor that drops portions of soft batter or dough onto the oven band. All types then pass through a continuous tunnel oven, a cooling conveyor, and a packaging line. Sandwich lines add a cream-spreading and stacking machine between the oven and packaging. Enrobing lines coat the baked biscuit in chocolate.

Buyer guidance for biscuit production lines

Before requesting a quotation, specify: (1) biscuit type (hard sweet, short dough/rotary moulded, cracker, cookie, sandwich, chocolate coated, or wafer); (2) required output in kg/hour or packs/minute; (3) oven band width (600mm, 800mm, 1,000mm, 1,200mm, or wider — this determines throughput and plant footprint); (4) oven length and zones (confirm with supplier based on bake time and product type); (5) whether a sandwiching or enrobing line is required; (6) packaging format (flow-wrap, VFFS, tray-in-carton, box packing, manual); (7) available floor length (biscuit lines are typically 30–100+ metres long including cooling); (8) available utilities (gas or electric for oven, electrical supply, compressed air, water for cooling); (9) product changeover flexibility — how many biscuit types will share the line and what changeover time is acceptable.

Frequently asked questions