The automatic biscuit production line is composed of a biscuit forming machine, a tunnel-type hot-air circulation electric oven, a fuel injection machine, a turning machine, a cooling line, a biscuit sorting machine, a biscuit sandwiching machine, and a packaging table. The whole line adopts CPU module control, back-mounted motor drive, compact structure, high degree of automation, from feeding, three-stage pressing, forming, sugar screening, conveying, waste, and recycling. All the electromechanical integration of baking, fuel injection, cooling, etc. is completed automatically.

The main raw material of biscuits is wheat flour, and supplementary materials such as sugar, oil, eggs and dairy products are added. According to different recipes and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The characteristic of tough biscuits is that the impressions are mostly concave and have pinholes on the surface. The surface of the product is flat and smooth, the cross-sectional structure is hierarchical, and it has a crunchy feeling when chewing, chewy and crunchy as its unique characteristics. The combination of sugar and fat in tough biscuits is lower than that of short biscuits. Generally use less than 30% of sugar and less than 20% of oil. The characteristic of crisp biscuits is that the impressions are mostly embossed, the pattern is obvious, the structure is fine, and it is 14% to 30% of the flour. For some special products with loose sweetness, the amount of fat can be as high as about 50%.

Crisp biscuits: use wheat flour, sugar, and oil as the main raw materials, add loosening agents and other auxiliary materials, through the cold powder process to adjust the powder, roll, roll printing or punching, baking, the shape is mostly embossed, the cross-sectional structure Baked food with porous texture and loose taste. Such as butter biscuits, spring onion biscuits, sesame biscuits, meringue biscuits and so on.

Tough biscuits: Take wheat flour, sugar, and oil as the main raw materials, add bulking agents, improvers and other auxiliary materials, and the patterns made by hot powder process powder adjustment, roll pressing, roll cutting or punching and baking are mostly gravure, appearance Baked food with smooth, flat surface, pinholes, layered cross-section, and crispy taste. Such as milk biscuits, vanilla biscuits, egg biscuits, mary biscuits, Boston biscuits and so on.

Fermented (soda) cakes: use wheat flour, sugar, and oil as the main raw materials, yeast as a loosening agent, add various auxiliary materials, and are crispy and unique to fermented products after fermentation, flour adjustment, rolling, lamination, and baking Scented baked goods. Fermented cakes are also called chocolate racks, and are divided into salty fermented cakes and sweet fermented cakes according to their recipe.

Crackers: Thin and crisp bakery foods made from wheat flour, sugar, and oil as the main raw materials, adding condiments and other auxiliary materials, through powder adjustment, molding, and baking.

Cookies: Wheat flour, sugar, and dairy products are used as the main raw materials, and the thinner and other auxiliary materials are added, and the dough is formed by one of the methods of squeezing, squeezing, steel wire cutting, etc., and baked. Crisp baked goods with three-dimensional patterns or regular ripples on the surface and high fat content.

Sandwich biscuits: sandwich bakery with various filling materials added between two biscuits with sugar, grease or jam as the main raw material.

Wafer biscuits: a crispy baked food made from wheat flour (glutinous rice flour) and starch as the main raw materials, adding emulsifiers, bulking agents and other auxiliary materials, and making flour, pouring, and baking. Also called waffle.

Egg round biscuits: the main raw materials of wheat flour, sugar, eggs, adding loosening agents, flavors and other auxiliary materials, by whipping, mixing, pouring, baking and making crispy baked goods, commonly known as egg-based biscuits.

Egg rolls: use wheat flour, sugar, eggs as the main raw materials, add loosening agents, flavors and other auxiliary materials, and roll them by whipping, slurrying (fermented or non-fermented), pouring or hanging slurry, and baking. .

Sticky flower biscuits: use wheat flour, sugar, oil as the main raw materials, add dairy products, egg products, bulking agents, spices and other auxiliary materials to make loose after mixing, molding, baking, cooling, surface decoration sticky sugar flowers, and drying Baked goods.

Blistered biscuits: the main raw materials of wheat flour, sugar, eggs, adding leavening agents, powder adjustment, multiple rolling, molding, boiling water blanching, cold water soaking, baking, made of loose baked goods with strong fragrance