Premium wafer roll making machine manufacturer and supplier with Foodsmachine? Use a crimping device to curl the dough sheet into an egg roll without using water for bonding; Cutting the egg rolls evenly according to the length set by the customers; Then cooling, packaging the wafer stick. Full set of wafer stick automatic production line including:Wafer stick machine and Packing conveyor. Find additional details on wafer roll making machine. Golden Bake was founded by an biscuit line engineer and a biscuit master in 1999.With a vision to be the most completely automatic biscuit production line system supplier in this field,our team have been extending to 280 employees. Pursuing innovative technology is our goal; meeting customized requirement is our mission; guaranteeing excellent after-sale service is our purpose.
How soda crackers are made in industry? Manufacturing soda crackers basically divided into four parts:mixing, forming, baking and cooling. Mixing:using vertical mixer to finish ingredients mixing Fermentation:allow the dough to ferment at the specified temperature and humidity. Forming:unlike process of classic hard biscuits, soda crackers need a laminator to laminate dough into 4-6 layers of a preset thickness.Laminated layers go through gauge rolls and then are cut into raw crackers by rotary cutter. Baking:raw crackers are baked in a 4-zone tunnel oven.
Biscuits are the most popular baked goods that almost everyone consumes. Based on the dough properties, cookies are divided into: short or soft dough cookies hard dough crackers. Biscuits are made primarily from wheat flour, sugar, fat, and leavening agents, as well as other smaller ingredients. These ingredients are mixed together using one of the few approaches available for mixing in batter mixers. For soft dough: After being broken gently by roller feeding machine, the soft dough enter the roller mold directly for shaping, the round-type belt secures the qualified of flan to reach one hundred percent. Read more info on biscuit production line.
The sponge and dough are usually mixed on vertical spindle mixers.The yeast should be dispersed in water before feeding to the mixing bowl. The dough is mixed to the temperature of 30-35C, which is the optimum temperature for the action of the yeast.The sponge is fermented for specific time at the specific temperature(according to the biscuit). During this time the PH value of the dough will increase. After the fermentation of the sponge, the dough trough is taken bake to the mixing room.Times of the fermentation according to the type of biscuit.
Adopting with pump conveying system for transport liquid in sealed pipe. Due to the weight measurement method, error less than 1kg. Avoid the error caused by the difference of material density and temperature in different batch, we don’t using flow measurement. Flour dosing system consistent of bag dump station, flour screener, flour silo, magnetic separation machine and weight hopper. Sugar powder dosing system consistent of on-line milling system(the amount of grinding depends on use).Avoiding caking and blocking in tube,we don’t storage sugar powder. We only use artifical pour sugar or storage sugar granule. Shortening and palm oil dosing system equipped with whole process insulation function.According to the different melting point of shortening and palm oil, our system can keep the material in liquid state suitable for pipeline transportation under the lowest power consumption insulation temperature.
