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HOME > TECHNOLOGIES > Hard sweet biscuits and crackers
Around the world one can find endless varieties of biscuits, cookies and crackers, which differ in terms of taste and shape, decoration and other unique features that individual bakers add to their products to differentiate them and set them apart in their own market.
Having dealt with so many different types of dough in every part of the world since the early 60s, Imaforni has developed vast and unparalleled experience.
Biscuit-making processes can be summed up in four main categories.
Hard sweet biscuits are manufactured on forming lines which consist of a sheeter and a set of gauge rolls. The line ends with the rotary cutter – of the one- or two-roll type – the scrap pick up and the return conveyor. Devices such as a sugar/salt sprinkler, egg wash, glazer or ink printer can be fitted onto the sheeting line to increase the variety of products. Our experience shows that a more regular final biscuit and fewer production problems are obtained by processing the dough sheet very gently. The recipe used for the dough and the way it is handled throughout the gauging process are key factors in avoiding stress to the sheet.
Baking usually takes place in a hybrid oven consisting of direct gas-fired or radiating heating in the first two-thirds of the oven, followed by convection heating. The conveyor through the oven is made of steel band or wiremesh.
Crackers are manufactured using the same equipment as described above, with the addition of a cut & sheet laminator between the sheeter and the first gauge roll. Cream-cracker production differs as it generally requires a fat-and-flour sprinkling system between the layers of dough during the lamination stage. As these products require a huge amount of heat when baking, the ideal oven is of the direct gas-fired type followed by direct convection heating. The conveyors used in these ovens are made of light- or heavy-duty wiremesh.
Rotary moulded: here the recipe has more fat but less water - dough pieces are formed by extraction from a special mould. This is the most commonly used type of biscuit shell for sandwiched biscuits, due to the strength of its structure. A broader range of products can be made with this technology simply by adding further auxiliary equipment.
Baking usually takes place in a hybrid oven with direct gas-fired or radiating heating in the first section, followed by convection heating. The conveyors used in these ovens are made of steel band or wiremesh.
After baking, all the types of biscuits described above usually follow the same path: lengthy, natural but hygienic cooling is necessary for all of them in order to avoid checking effects. Product stacking is a critical stage where expertise is essential in order to obtain a high level of efficiency in production.
Imaforni excels in each of these processes in terms of the reliability of its lines and its technical innovation.
Our Research and Development centre is at your disposal for testing your processes, recipes or products.
» For any further clarification concerning our products contact us
Having dealt with so many different types of dough in every part of the world since the early 60s, Imaforni has developed vast and unparalleled experience.
Biscuit-making processes can be summed up in four main categories.
Hard sweet biscuits are manufactured on forming lines which consist of a sheeter and a set of gauge rolls. The line ends with the rotary cutter – of the one- or two-roll type – the scrap pick up and the return conveyor. Devices such as a sugar/salt sprinkler, egg wash, glazer or ink printer can be fitted onto the sheeting line to increase the variety of products. Our experience shows that a more regular final biscuit and fewer production problems are obtained by processing the dough sheet very gently. The recipe used for the dough and the way it is handled throughout the gauging process are key factors in avoiding stress to the sheet.
Baking usually takes place in a hybrid oven consisting of direct gas-fired or radiating heating in the first two-thirds of the oven, followed by convection heating. The conveyor through the oven is made of steel band or wiremesh.
Crackers are manufactured using the same equipment as described above, with the addition of a cut & sheet laminator between the sheeter and the first gauge roll. Cream-cracker production differs as it generally requires a fat-and-flour sprinkling system between the layers of dough during the lamination stage. As these products require a huge amount of heat when baking, the ideal oven is of the direct gas-fired type followed by direct convection heating. The conveyors used in these ovens are made of light- or heavy-duty wiremesh.
Rotary moulded: here the recipe has more fat but less water - dough pieces are formed by extraction from a special mould. This is the most commonly used type of biscuit shell for sandwiched biscuits, due to the strength of its structure. A broader range of products can be made with this technology simply by adding further auxiliary equipment.
Baking usually takes place in a hybrid oven with direct gas-fired or radiating heating in the first section, followed by convection heating. The conveyors used in these ovens are made of steel band or wiremesh.
After baking, all the types of biscuits described above usually follow the same path: lengthy, natural but hygienic cooling is necessary for all of them in order to avoid checking effects. Product stacking is a critical stage where expertise is essential in order to obtain a high level of efficiency in production.
Imaforni excels in each of these processes in terms of the reliability of its lines and its technical innovation.
Our Research and Development centre is at your disposal for testing your processes, recipes or products.
» For any further clarification concerning our products contact us
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