What’s Biscuit Production Line ?

2026-01-21

A biscuit production line is an automated food machinery system used for biscuit processing. It primarily consists of a mixer, dough sheet, forming machine, tunnel-type gas or electric oven, oil sprayer, turning conveyor, cooling conveyor, biscuit aligning machine, biscuit sandwiching machine, packaging table, packaging machine, and other equipment. Utilizing modular control and back-mounted motor drive technology, this line achieves fully automated operation from feeding, triple-stage dough sheeting, forming, baking, oil spraying, cooling, to packaging. It produces a variety of biscuit types requiring different processes, including hard dough biscuits, short dough biscuits, soda crackers, and sandwich biscuits. Core equipment includes a double-layer multi-stage dough sheeting device, a precision mold forming system, and modular heating ovens.

The tunnel oven has a temperature control range of 100-220°C, employs stainless steel conveyor belts, and uses a gas/electric hybrid heating technology. The cooling line is equipped with a 304 stainless steel mesh belt and a variable frequency speed control system. The entire line is constructed with food-grade stainless steel and includes auxiliary equipment such as a sugar sprinkler and waste dough recycle. Some machines support custom mold patterns and 8 to 16-layer dough lamination processes. A typical line, such as the PY-1200 model, can achieve a production capacity of 36 tons per day. For instance, the Shanghai PY Biscuit Production Line project has established a 4,000-square-meter sterile production workshop, deployed two biscuit production lines, and utilized an intelligent "multi-line parallel" system to triple production efficiency, forming a closed-loop operational model integrating "production base + retail stores."

The main raw material for biscuits is wheat flour, supplemented by ingredients such as sugars, fats, eggs, and dairy products. Depending on the recipe and production process, sweet biscuits can be categorized into two main types: hard biscuits and biscuits.

Hard Biscuits are characterized by molds that typically create impressed (concave) designs on the surface, which often feature pinholes. The finished product has a smooth, level surface and a layered cross-section structure. They offer a crisp and chewy texture, with firmness and crispness being their distinctive features. The proportion of sugar and fat in hard dough biscuits is lower than in short dough biscuits. Generally, sugar usage is below 30% and fat below 20% of the flour weight. Soft Biscuits characterized by molds that typically create raised (convex) designs, resulting in distinct patterns and a fine, dense structure. Fat content is relatively high, generally ranging from 14% to 30% of the flour weight. For some special sweet and short (crumbly) products, fat content can be as high as around 50%.

Soft Biscuits: These are baked goods made primarily from wheat flour, sugar, and fats, with the addition of leavening agents and other auxiliary ingredients. They are produced using a cold-process mixing method, followed by rolling, rotary molding or stamping, and baking. They typically feature raised designs, a porous cross-sectional structure, and a tender, crumbly texture. Examples include butter cookies, scallion crackers, sesame biscuits, and egg shortbread.

Hard Biscuits: These are baked goods made primarily from wheat flour, sugar, and fats, with the addition of leavening agents and other auxiliary ingredients. They are produced using a hot-process mixing method, followed by rolling, rotary cutting or stamping, and baking. They typically feature impressed designs, a smooth and level surface with pinholes, a layered cross-section, and a crisp, firm texture. Examples include milk biscuits, vanilla wafers, egg biscuits, Marie biscuits, and Boston crackers.