Biscuit Manufacturing

DIFFERENT TYPES OF BISCUIT

1. Laminating, sheeting and cutting type

Here The dough is passed through laminators to produce sheets these multilayer sheets are
then fused into single sheet of desired thickness .This sheet is then passed onto cutter of
various shape and sizes of cups/dies. Examples:
creamcrackers ,
puff crackers,
marie gold ,
ritz,
tucs
salt n sugar cracker
fifty- fifty
krackjack
monaco
2. Moulding type
The dough is in short crumbs form and is directly fed into rotatory moulder with dies of various
shape and size.
Example
Nice
GoodDay
Glucose
Malt n milk type glucose
Chocochips biscuit
bourbon
3. Extrusion type, rout press, & wire cut
Here soft short dough is passed through  holes in extrudeders and these dough are then wire
cut in pieces which are directly dropped into oven band .We can co -extrude two three types
of dough from the die where the central dough could be jelly or jam .These ropes  can be cut
after or before baking .
Examples
Butter cookies
Chocolate cookies
Fig rolls
Date rolls
4. Depositing type
Here the soft pourable short dough is passed out from extruder and directly laid on baking
bands . The depositor may rotate to make swirls and twists on to the products.
Examples
Cream Treats
5. Wafers
Here pourable batter is placed in baking plates which are then baked into wafer oven these
are baked into thin sheets these sheets are then filled by different creams varieties .These
sheets are then cut into small fingers of different wt configurations.
 Examples
Kitkat Wafers
Wafer chocolates.
Sandwich cream type
Bourbon
milk bikis
pure magic
Chocolate moulding
MAJOR INGREDIENTS IN BISCUIT
1. Flour

 moisture content
 ash
 protein
 viscosity

2. FAT

 faa
 rancidity
 peroxide value
 Melting point

3. LECITHIN
4.SUGAR

 moisture
 size (micron)
 invert  syrup

5. SALT

 iodine value

6. LEAVENING AGENT S

 SODIUM BICARBONATE -BAKING POWDER

 AMMONIUM BICARBONATE
 YEAST
 EGGS
 GLYCEROL  MONIST IRATE ( GMS )
7. FLAVOURS

 DRY MILK POWDER

 CONDENSED MILK
 WHEY POWDER
 BUTTER
 CHEESE
 YEAST
 COCOA
 CHOCOLATES
 COFFEE
 VANILLA ESSENCE
 SPICES
 SYNTHETIC FLAVOURS

8. COLORS
ARTIFICIAL AND NATURAL COLORS

9. FRUITS

 FIGS
 DATES
 PRUNES
 CHERRIES
 NUTS
 COCONUTS
 PEA NUTS

10. PECTIN

Other Ingredients
ALMOND PASTE
ANTI OXIDANTS   
BARLEY  FLAKES
CORN FLAKES
BREAD  SOFTENERS   
BULKING AGENTS  
CALCIUM PROPIONATE
CARAMEL   
CHEESE  
CITRUS  OIL
 COATINGS
CORN FLOUR
DAIRY  BLENDS
DOUGH WHITENERS   
DOUGH /GLUTEN  IMPROVER'S
EMULSIFIERS
FRUIT FIBRES
FRUIT JUICES
FRUIT PUREES
FRUIT SWEETENERS
HONEY
JAMS AND JELLIES
PEA FLOUR
SOYA FLOUR
PHOSPHATES
PROTEINS ADDITIVES
VITAMINS ADDITIVES   
RICE FLOUR
SEEDS
SPICES
STABILIZERS
STARCHES AND STARCH PRODUCTS
SWEETENERS
TOPPINGS
KERNELS
WHEAT GERMS
WHEY POWDER AND WHEY PRODUCTS  
WHIP TOPPINGS
YOGURT POWDER

Biscuit making process

BISCUIT PROCESS FLOW

Mixing
Forming
Baking
Cooling
Packaging
Mixing: This is a process where all ingredients are put together in right proportion for dough
formation. These ingredients are then fed into Mixers where mixing is done and dough is prepared for
molding .Major ingredients are flour, fat, sugar and others as per the product One would like to have.

Mixing can be done in one stage, two stage or three stages.

One stage or all in one   is type of mixing where all ingredients and water are added once .Mixing is
allowed till satisfactory dough is prepared .Normally this type of mixing is used for hard Dough.

Two - Stage mixing:

Creaming: All ingredients are added with water and mixed 4-5 minutes except for flour.
2nd stage: Flour with chemicals are then mix with the creaming product to form a consistent dough.

Three stage mixing:

Stage One: fat, sugar with other ingredient like milk, chocolate, malt, honey etc are mixed and cream is
prepared with portion of water.
Stage two: Salt, chemical and flavors with colors are mixed with water.
Stage three: Flour with water is then added to the prepared cream and mixed till satisfactory dough is
prepared.
Mixing process has following characteristics which have be monitored for better result.
Method:
Mixing time: Normally any mixing could be achieved within 15-25 minutes .Much depends on mixing
speed of mixer, flour characteristics or temperatures required for dough.
Dough Temperatures: Very important factor the temperature ranges between 35 deg c - 42 deg c as per
biscuit variety.
Dough consistency: This is done manually by checking dough and stretching the dough it should not
break neither should it be so elastic. These methods are mastered by bakers by trial and error method.
For cracker variety dough are had additional ingredient yeast and dough are kept for 10- 24 hrs.

Forming: In  forming sections  the dough is passed through several rolls  to form sheets ,
these sheets are then converted into One uniform sheet of desired  thickness it is normally 6-
5mm Moulders and cutters are used to cut sheet or convert dough into desired shape and size.

Stages in forming:

laminators :

Gauge roll stands . Dough sheet conditioning: Dough sheet conditioning is done as per the
ambient conditions in the plant.
Steam spray - to moist the web surface
Blower: to dry the dough surface.
Flour dusting: to dry the wet surface of the dough.
Above process is mainly for cutting Variety.
Toppings: Toppings are done through mechanical, vibratory or sprays. Means where a hopper is
placed above the plant line after the cutter. The toppings could be milk, salt, sugar or cashew,
pista bits.

Rotary cutter: The single head rotary cutter prints fine design on a continuously fed dough sheet
and also cuts out the individual dough piece. It is used for pre baking forming for Marie, thin
arrowroot, krackjack, petit-beure, Monaco, and all types of salty biscuits.
RPM: Rotary cutter speed is set as per plant capacity and baking time, Variety.

Band coverage efficiency: It is ratio of total surface area of cutter -moulder / no biscuit cups

Moulding Roller/ Rotary Moulder: Rotary moulder is used for soft dough and soft variety of biscuits.
The dough to be moulded is fed into the hopper and a forcing roller forces the dough into the cavities of
the moulding roller made out of gun metal, uniformly engraved and coated with food grade Teflon.
Excess dough is cleared with a knife, which is held by a holder made from tool steel, to ensure uniform
filling. It is applied for short dough, The dough is prepared in lumps these are then fed to die roll through
either reciprocating conveyor to The hopper  or a rotary conveyor which allows these dough crumbs to spread
uniformly on The die roller surface . These die roller have dies engraved  into it . Dough pieces are then
released by feed roller which pushes The dough into The dies.

Baking: Wet dough pieces of desired weight and shape are then passed on to oven band through
swivel panner web .Ovens are of different types classified into following categories.

a.) type of heating   b.) Type of fuel    c.)Type of design   d.) Width of oven band e.) Number of zones.

Heat is transferred to biscuit on band through all the three ways of heat transfer i.e. conduction, convection,
radiation.
Following are the chemical and physical changes which occurs in oven ,When dough piece is passed on to
oven .
Physical changes:
1. Formation of crust   2. Melting of fat  3.gas expansion  in dough piece due to co2 expansion at higher
temperatures . 4. Water converted into steam .Escape of gases and  steam would result in collapse of biscuit
structure , Hence these are passed on to different zones with gradual increase or decrease of temperature .zones
are classified as
1. Heating zones
2. Baking zones
3.Coloring zones
Chemical changes
1. Gas formation 2. Starch gelatization 3. Protein changes   4. caramelisaion of sugar 5. Dexterisation  

Cooling: Cooling process is as important  than any other process , When biscuit comes out with
oven the temperatures of biscuit are around 70-95deg c, These biscuit can be cooled by letting it travel for
distance of 1.5 times of baking time . so if you have a oven of  200 ft then cooling conveyor length would be
approx  300 - 350 . In some places forced cooling is also done due to space constrain or for special features
.Cooling brings temperatures to room temperature for handling of biscuit for packing

Packaging: Biscuits are fed into packing machines in continuos stacks this is either manual or
with help of auto feeders with help of feeding chutes .Biscuits are fed into packing machines in
continuous stacks this is achieved through stacker which converts free flowing biscuits into uniform
stacks .These are done through guidelines which could be adjusted as per type of biscuits.
Major functions of packaging are
1. Protect from mechanical damage in transit and loading and unloading
2. Protect from loss of moisture and any foreign   odour contaminations
3.  Protect from Foreign body infestation.
4. Legal compliance for values and ingredients for consumers
5. Advertisement

Biscuit are wrapped with packing machines and wrappers are sealed as long and end. These are
sealed with helps of heaters .Coders are synchronized with machine speed to print details to the
packing material.
Packs could be of various size and shape. Popular are pillow pack and family packs with wt
ranging from 25 gms to 400gms. These packs are then put into cartons are then taped by passing
through carton taping machines. Now biscuits are ready for dispatch.
Various type of packing material is used in biscuit industry.
Primary packaging:  Laminate/Wrapper, Wax Paper and Bopp films .These are tailored made
for various packs where the cut-off-length and width are decided prior to packing material
production.
Basic properties for laminates n corrugated boxes are   Bursting strength, GSM and thickness of
films measured in microns .Values varies from one product to other. Selections have to be done
on above parameter.
Primary functions of packaging are protecting biscuit from foreign body infestation, increasing
shelf life, product and manufacturer info and transportation.
Technological  innovation has made possible to have various  shape , sizes and colours for biscuit packaging .
The  important  groups of packing material  are

 CARTON BOXES
 DISPLAY BOXES
 BOPP FILMS(flexible packaging)
printed clear film
 WRAPPER
pearlised metallised

 STICKERS
 BOPP TAPES
 TEAR TAPES
 SHRINK FILMS
 POLYPROPYLENE  SHEETS
 POUCHES
 PVC TRAYS
 WAX   PAPER

Different type of packaging style are used to pack biscuit .Most popular are following
   On the edge packing
On the edge packing  is that packing in which  the  face of the biscuit is perpendicular  to the  biscuit
carrying planes and biscuits  are  packed vertical   either  width wise or  length wise .

Flow rap or pile pack

Flow  rap  biscuit packing is that where the face of the biscuit is parallel to the biscuit carrying planes
and these  are horizontal lengthwise or widthwise .Major characteristic of these biscuits are that these
can have pile arrangement we can have 1-2-3-4 piles in one pack of biscuits hence  the name pile pack.
3. End   edge packing
Biscuits   are packed  at the end  with the edges of packaging material or X  packing .
4. Vertical pouch packing
Vertical pouch filling  uses weighing hoppers release same amount of biscuit from top  and packed in
vertical pouches .
5.Tray  pack  
Trays are fed into packing machine and they are filled either manually or automatically with cookies or
biscuit and these trays are packed in the packing machine.

To design biscuit packaging -Basic Steps

Few basic design consideration of biscuit packaging.

Select your target consumers.

Select your graphics /pics/theme before finalising the print .
Select your color patterns with concepts like matching colors / contrast / black white / plain / colorful.
Try to match with your target consumers
Finalize how to pack the product whether its flow wrap/pile type or on the edge packing
Select the type of wrapper you want whether it would be metalized ,pearlised or plain BOPP.
Select your slogan or the punch lines.

Check for the labels as per the laws.

Now check the dimensions of wrapper such as length and width as per product pack.
Check the cut off length of wrapper as per the pack size . This is important as far as cost is concerned
you have to careful not give to large a cut off length or very less margin for packing
.Special eye marks are put for sensors .
Winding directions - wrapper s have to manufactured as per the machine orientation as wells text
and picture layout . They can be put into different orientation like anti clockwise or clockwise .Text
parallel to the length or across the width .placement of eye mark with respect to printer arrangement
Ask wrapper/laminate manufacture to produce two or three samples before approving the final print .
See the demo through manual packing of the product to see how it looks .
Each step mentioned above are critical for getting a good print from wrapper manufacturer as printing
involves various steps like preparing rollers ,getting inks etc .Hence lot many correction can hamper the
quality of print .

       EQUIPMENT
USED FOR AUTOMATED BISCUIT
MANUFACTURING       
Mixers:
Laminators
Gauge Rolls or Pre Sheeters
Moulder / Cutter
Baking Oven
Cooling Conveyor
Packing Machines
Material Handling Equipments
Biscuit / Sugar Grinder
Milk/Oil Sprays
Salt / Cashew Sprinklers
INGREDIENTS USED
Flour , Fat , Sugar , Salt , Ammonium bicarbonate , Milk , Butter , Flavours , Emulsifiers , Invert syrups,
Dough Improvers and many additives

Dough Mixer:
Types of mixer:

 z type single arm mixers

 z type twin arm mixers
 dual speed mixers
 single speed mixers
 front loading mixers
 top loading mixers
 vertical type- two or three spindle
 Spiral
 Planetary
the mixing stage is of great importance in biscuit-making technology, as a good process starts from the
head of the line. In the mixing stage, all ingredients must be uniformly and evenly incorporated in a
consistent mass and transformed into a dough which can be processed by the next set of machines.
Various mixing machines are available, according to the type of dough to be handled.

They include:
Horizontal mixer: Mixing  arm is parallel  to floor, suitable for hard sweet and rotary moulded biscuit dough.
Vertical mixer: Mixing arm is perpendicular to floor, mainly used for cracker production, especially for the
sponge and dough process.
Planetary mixer: Multiple speed and high speed dough mixing, particularly suitable for soft dough, mainly
for wire cut or deposited products; it can also be used for rotary moulded dough.
Spiral mixer: Mixing arm is in spiral  shape, much used in the bread industry, it is also suitable for rotary
moulded dough.
Each of these mixing systems has its advantages and disadvantages, so the choice of the mixer type, size
and performance must be carefully evaluated by our specialists.

Laminators: Laminators are generally used for production of all kinds of hard biscuits. With laminator it
is possible to create a puffy pastry-like structure, which is of decisive importance for the quality level and
consequently for the sales success. Laminating of Dough band improves the weight/volume ratio considerably i.e.,
quantity increase at same weight. Dough after mixing in  tipped into laminators hoppers r  with some
mechanical /pneumatic tilting . There are two types of laminators.
Horizontal type laminators : If space is not the constraint  then horizontal type laminators are the best
selection as the maintenance and repairs are easily done. The lamination and the controls are visible . Changing
webs and rolls are very easy .Pneumatics and servo motors are used in now modern day laminators for
automated speed to be synchronized with  rest of the plant .11-14 sheet per batch
Vertical type laminators : Vertical type of laminators have been there for very long its useful if space is a
constraint..Dough is passed through three stage rollers  and after lamination of sheet it cut into sheets which
are then carried to   rollers through inclined webs .

Gauge Rolls or Pre Sheeters: Reduction in sheet is achieved through numerous gauge
roll s stand. Popular are three stand gauge rolls or four stand gauge roll. Reduction are achieved
in  stages  as not to create too much stress on the sheet , webs are provided in between for
relaxation even an additional web is provided prior to cutter to release stress from dough sheet.
Best results are achieved through four stand gauge rolls. These gauge roll are of different dia
depending upon the plant capacity could be as small as 6”, 8", 10”, 12'' and 14’’. Speed is set as
per plant and cutter rpm. Gauge roll speed has to be increased in every stand so as to maintain
the flow of sheets.

Types
 pre sheeter
 two stand rolls
 three stand rolls
 four stand rolls

Moulder

Types:
 engraved type
 die type

Cutter: Rotary cutter consists of cups which are a attached to the cutter shell. This shell is then
fixed to the shaft and drive mechanism. Two types of rollers are popular One is complete on
mould shell where cups are attached in the cavity designed for the cups with dowel pins.
A second concept is also very popular when shell has several rings fitted over it.
This helps in easy removal of damaged part and also very helpful in taking various trials.
Cuter is coupled with rubber roller of shore hardness approx -80-85. Rubber roller or the
pressure roller helps in releasing wet biscuit.

Type
 engraved type
  cup type

Moulders and  cutters  are  the base for any biscuit industry . Plant design is based on output
from  these moulders and cutters .Different kind of  shapes and sizes can be generated
through cups and dies . Basic material for moulder or cutters  is gunmetal with anti-sticking
plastic inserted on to the cups .
Plant output  is calculated= no of cups in row x no of columns x rpm

One piece roller: Moulder or cutter has one  solid  roller on which  dies or cups are
fitted.Moulder is  fixed to the line with help of  flanges at end .

Rings type roller : Rings are fitted on roller  instead of one complete roller .This helps in
changing  damaged section with  a new ring.Depending  on rollers length the  rings are put
into moulder .

Engraved roller : Instead of dies or cups  biscuit pattern is  engraved in moulder or cutter.The
disadvantage of this moulder is that we  have to change  complete set of moulder .

Reciprocating cutter : For smaller bakeries where  we have plates rather than oven band for
baking .These type of moulder is  useful for smaller bakeries.

Cutters : These are basically used for sheet varieties here the  cups are installed and have
edges which cuts the sheet into desired  shape and size .cups can be of metal or plastic .

It is advisable to put metal detector prior  to cutters and moulders for any damage to the
moulding unit . Change over from one type to other type of moulder can be done by chain
hoist OR Hydraulic cranes .Size could vary from length  0.8 , 1.0 , 1.2 , 1.5 meters  to dia  8" ,
10" , 12" .
Rubber rollers or pressure rollers: These are roller which are placed beneath the moulders of
cutters for providing base to cut or to release dough on web .Rubber rollers can be re
rubberised to  maintain the hardness as with time we would find  that it has become very hard  
.The  ideal hardness of rubber  rollers is between 70 -80 shores .
Forcing rollersor Feed  Rollers :These  rollers are provided for moulding varieties where it
forces dough into
moulders cups or dies .These are heavy and solid rollers.

Knife : Knives are provided  at these moulders  to scrap through  the dough so that we get
flat and uniform biscuits.
Cups /Dies - metallic or plastic.: Various  type of cup and dies are available  as per requisite
size and shape
Baking Oven
Types
 hsd/ldo fired type
 electric type
 direct heating  type
 indirect heating type
 hybrid type
 trp
 mark I ,II,III
 different kind of oven used in bakery industry  as per usage,  fuel availability  and
application
Electrical Heating: Generally these type ovens are used for wafer making. These ovens have
trays which travel inside the electrical oven .These trays are heated electrically. Carbon Brushes
are contact points which transfer electric energy to the wafers trays.

Indirect heating:  (CNG -LPG - LDO - HSD FIRED)

Indirect Radiating (Cyclotherm)

This type of oven transfers the heat to the dough piece mainly by radiation.
Its baking chamber consists of a set of tubes positioned above and below the conveyor, which transfer
the heat to the dough pieces. A burner heats the hot air which is forced through the tubes by a suitable
fan blower. The heat is transferred to the dough pieces mainly by radiation, and the fuel combustion
products never come into contact with the dough pieces being baked.
The ideal application of this method of heat transfer is when gentle baking is required, such as for the
production of hard sweet, rotary moulded, wire cut or deposited biscuits.The controls available to the
operator in each zone are those for the temperature of the baking chamber, top and bottom heat ratio
and the extraction of moisture from the chamber.
This type of heating is utilized in the hybrid oven configuration, before the convection heated section of
the oven. When equipped with a slat-type conveyor, this type of oven is mainly used for baking
products in metal trays, such as muffins, cakes or bread. On request, the oven can be fitted with a
turbulence system which provides a further contribution to uniform baking conditions in the baking
chamber. Inside the baking chamber, the conveyor whether wire mesh or metal band is supported by
rollers.

Direct Heating  : ( CNG - LPG  - GAS FIRED )

Direct Gas Fired Oven

This powerful oven is particularly suitable for baking those products which require short baking times
and high heat input especially at the beginning of their baking cycle. These include crackers (cream and
soda), snacks and also some fermented products.In this type of oven, a high number of burners with
flames are positioned directly in the baking chamber. The heat is transferred to the product mainly by
the effect of radiation and, since there is no metal structure separating the heat source from the product,
it can be considered as a high-efficiency oven in terms of heat transfer. The environment in the baking
chamber is more humid than that of other types of ovens, as the combustion of the fuel generates further
moisture. This humid environment prevents a skin from forming on the surface of the dough, so the
piece can fully expand in height, while also ensuring more efficient extraction of further humidity from
the centre of the dough piece. The number of burners installed in the baking chamber greatly depends
on the type of product to be baked and the output required: cracker rated ovens are those with the ighest
number of burners in the baking chamber, complete with a per-heating system of the conveyor belt.
Gaseous fuels, i.e. Natural gas or LPG, must be utilised for these types of burners. Top and bottom heat
for each zone can be independently set by the operator simply by adjusting a potentiometer. The
temperature and the extraction from each zone of the baking chamber can also be adjusted. The direct
gas-fired section is utilized in the hybrid oven configuration, usually before the direct convection
section of the oven, especially in the production of all types of cracker products (soda, cream, snacks)
or in case of swiss roll production. The conveyor wire-mesh or metal band is supported by rollers.

Direct Convection

In this type of oven the heat is transferred to the dough piece by means of hot air. The burner heats the
air up to 220-250 °C, and this hot air is then conveyed to the baking chamber and blown onto the top
and the bottom of the product. It is uniformly distributed throughout the width and the length of each
section of the baking chamber by means of specially designed plenums. Convection baking is typically
used in the last sections of a hybrid oven, after the previous Direct Gas-Fired sections. Convection
baking actually provides better and more precise control of the final moisture in the baked biscuit than
can be obtained with traditional ovens. Also the final color of the products can be easily fine tuned by
properly adjusting the setting of this type of ovens sections. Inside the baking chamber, the conveyor
whether wiremesh or metal band is always supported by rollers

Indirect Convection

In this type of oven the heat is transferred to the dough piece by means of hot air. This air is taken to
high temperature by a burner, using a heat exchanger in order to avoid any contamination of the air that
comes into contact with the product being baked. This hot air is then conveyed to the baking chamber
and blown onto the top and the bottom of the product. The temperature that can normally be reached in
the baking chamber is around 200°C. The air is uniformly distributed throughout the width and the
length of each section of the baking chamber by means of specially designed plenums. The hot air
which comes into contact with the dough piece is clean, in the sense that it does not contain any product
of combustion. This is because, before reaching the products, it passes through the exchanger in order
to be heated. The controls available to the operator in each zone are: the temperature of the baking
chamber, top and bottom heat ratio and the extraction of moisture from the chamber. This type of
heating is utilized in the hybrid oven configuration, after the indirect radiating heated section of the
oven. Inside the baking chamber, the conveyor whether wiremesh or metal band is always supported by
rollers.

Hybrid  Oven

Most popular  type of Ovens used in biscuit Industry are Hybrid Ovens where Direct Heating  and
Indirect Heating are  used.Heaters  are placed  on top and bottom of  oven band .

Hybrid Ovens

It is a common experience to notice that the type and amount of heat required by a dough piece being
baked varies throughout the baking process. Usually a great amount of heat is required when baking
starts, in order to obtain a lifting effect in the dough piece. Once its structure is established, then a
drying effect must take place, and the amount of heat required is more gentle. For these reasons the
typical configuration of a hybrid oven consists of radiating heat at the beginning (Direct Gas-Fired or
Cyclotherm), followed by convection heating toward the end of the baking process.Different types of
heat can in fact have different effects on the final product. Imaforni was one of the first in the
sector to experiment and promote the baking process using mixed-heat ovens in the early 1980s.
The range of oven sections that can be configured for the creation of a hybrid oven is as follows:
· direct gas fired with or without turbulence · indirect gas fired Cyclotherm with or without turbulence
· direct or indirect convection
The advantages that can be obtained by using hybrid-configured ovens rather than traditional single
heat transfer systems, could be summarised as follow:
· flexibility of the baking process different products which require different baking profiles can easily
and successfully be processed in the same oven
· much more precise control over the final moisture content of the products
· moisture uniformity within each piece is enhanced, thereby reducing the danger of checking effects on
products
· crispness and general texture of the products are improved
· more uniform colour of all the baked products across the width
· in most cases higher output levels are obtainable.
 The hybrid oven configuration has been successfully adopted by many major bakeries in different parts
of the world; indeed, they have been using this hybrid configuration for the baking process of their
major brands for more than two decades now. This important confirmation obtained directly from the
field has clearly revealed the advantages and the reliability of these technological solutions. In the
biscuit and cracker sectors these applications have cbeen created for working belt widths of up to 1700
mm, and for baking chambers up to 120 metres long.

Conveyor

 scrap return conveyor

 cross conveyor
 cooling conveyor
 packing table conveyor

Cooling Conveyor
The biscuit coming from stripping conveyor is directed on to the cooling conveyor to
transfer the heat in the biscuit to atmospheric air as it is passing on it. The recommended
total travel of the cooling conveyor is 1.5 times the oven length. As per your
specifications you need the travel of 150 ft. for effecting cooling.

Oil Sprayer
The Oil Spray Machine is used to spray fine most of edible oil on the top and bottom of hot
biscuits coming out of oven before being transferred to cooling conveyor.

Packing Machines
Types

 horizontal flow rap machines

 vertical pouch feeling machines
 cream sandwich machines

HORIZONTAL FLOW RAP  PACKING  MACHINES: HFW MACHINE  are used for slug packs,
unipacks , jumbo packs &tray over wraps. These machines can be used for cakes,

and cookies . Automation can be done by putting up auto feeders .

ROLL WRAPPING  MACHINES: Very robust machine used for  cookies and biscuit .Change over
times are less as it has got boxes which can be changed in very short time max speed - 120 -150 packets
per min

CREAM  SANDWICH  MACHINES: Cream sandwich machines are used for cream filling and have
two lines per machines .Max speed obtained is  280-300/ min
 VERTICAL POUCH FILLING MACHINES: These are used in pouch filling .It is used for
biscuits and cookies .Biscuit are conveyed to batch weighing hopper .Max speed is 150- 200 packets
/min

Biscuit Packing Machines

Four Chute Family Pack Machine

Four Chute Family Pack Machine is made for High speed Packing of Family packs. It consists of a
feeder unit having four chutes and running in synchronization with machine with help of Logic
Controller.

ARP-90 Double Chute Wrapping Machine

This machine is suitable for Round, Square, Rectangular and Oval shape biscuits. The biscuits are
fed into main two hoppers. The machine is specially designed with automatic pusher feeding
arrangement to take the required biscuits stack length and push the biscuits smoothly into main
feeding conveyor . During the final end sealing and cutting process , the nylon lug carries packets
for end sealing.

ARP-60 Cream Biscuit Wrapping Machine

This model is suitable for Rectangular, Square , Round, cream biscuits. Biscuits are manually fed
into the conveyor. After this process nylon lugs carry biscuits through the adjustable folding box
along with biscuits paper for center seal, by the pair of hot sealing rollers. The end sealing and
cutting is done by rotating hot jaw.

ARP-100 Hotel Pack Wrapping Machine

This model is suitable for Rectangular, Square , Round, cream biscuits. Biscuits are manually fed
into the conveyor. After this process nylon lugs carry biscuits through the adjustable folding box
along with biscuits paper for center seal, by the pair of hot sealing rollers. The end sealing and
cutting is done by rotating hot jaw.

ARP-30 Single Chute Family Pack Wrapping Machine

This model is specially designed for family pack (300/400 gms.). The machine is suitable for
Round, Square, Rectangular biscuits. The biscuits are fed into hopper. The automatic pusher
feeding arrangement takes the required biscuits as per stack length and push the biscuits smoothly
into main feeding conveyor. After this process steel rod carries the biscuits through the adjustable
folding box along with the biscuits paper for center seal by the pair hot sealing rollers. The end
sealing and cutting is done by rotating hot jaw.