Cracker Biscuit Production Line

Hard biscuits or crackers are fairly crunchy, just hard on the first bite and then crumbly on the palate, leaving the typical vanilla flavor in the mouth. Within the family of dry biscuits, we find the typical French “Marie” and the “Petit Beurre,” the English “Oswego,” “gem biscuits,” and “cabin,” but also the families of “cream crackers,” the “soda crackers, “snack crackers“ and ”water crackers. “ The main ingredient of this family of products is flour and its types since the dry product is mainly
composed of flour and water, with a modest amount of sugar and fat.

Because of the strength of the fermented dough, there will be bubbles constantly during the baking process, so many flexible biscuits will have regular holes rolled out by the rotary cutting mold, and when you break the biscuits, you will feel layers of hollowness in the middle to create the crisp test.

In any laminated biscuit, there are the following process phases: the preparation of the dough, its fermentation or stasis (in the case of some crackers or semi-hard biscuits), the formation of the dough, its sheeting (in the case of some recipes), the reduction of the thickness of the final sheet and subsequent cutting, baking and cooling before packaging.

Junyu provides an integrated solution for the whole process from the beginning to the end with the experience of more than 500 lines installed worldwide in the last 20 years. This allows for an optimal result, constant over time, and efficient in all steps.