Applying technology in the biscuit production line not only ensures consistent quality but also helps businesses improve productivity, save labor costs and easily expand scale. Therefore, investing in a modern biscuit production line is becoming an inevitable trend for food production facilities in a period of fierce competition and increasingly high market demands. Let's find out more with Intech Group in the following article:

Main ingredients in the biscuit production line

In the biscuit production line, the selection of raw materials plays a key role in determining the quality, flavor and texture of the finished product. Below are the basic ingredients and how to use them in the production process:

Wheat flour

This is the main ingredient in all types of biscuits. Depending on the type of cake, the manufacturer will choose the type of flour with the appropriate protein content:

Biscuits (hard, low-fat cakes): Use flour containing about 9–10% protein, with moderate gluten elasticity to create a crispy, firm texture.
Cookies, soft cakes (dough dough): Use flour with a lower protein content (about 8%), creating a soft and fluffy texture.

At factories, flour is often imported in silos, then transferred through a vibrating screen to remove impurities before being mixed with the dough.

Leaving agents

These substances help the dough rise and create fluffiness for the cake during baking. Common agents in the biscuit production line include:

• Sodium bicarbonate (baking soda): Produces CO₂ gas when exposed to heat or acid.
• Ammonium bicarbonate: Widely used in thin and crispy cakes because it does not leave residue.
• Yeast: Less commonly used but can be used in some special recipes.

Sugar

Sugar not only creates sweetness but also affects the color and texture of the cake:

• White sugar (sucrose) is often used in most recipes.
• Some soft biscuits use additional sugar syrup (glucose syrup or corn syrup) to increase moisture and extend shelf life.

Fat

Fat helps improve the texture of the cake, increases softness and crispness, and also brings an attractive flavor. Some common fats in the biscuit production line include:

• Butter: Provides a natural aroma, often used in high-end cakes.

• Shortening: Made from vegetable oil, has the ability to create fluffiness, crispiness for the cake and is easier to preserve than butter.

• Fat is often combined with emulsifying additives before mixing into the dough to ensure even distribution, limiting separation.

Features of the automatic biscuit production line

This is a modernly designed specialized equipment system to ensure high efficiency, stable quality and food hygiene and safety are always strictly inspected throughout the production process. Outstanding features include:

Compact design, high automation

The line is designed with a compact structure, easy to install and operate in many different types of factories. The system operates fully automatically, helping to save labor and minimize errors in production.

Advanced technology application

The production process is developed based on modern, safe technology to ensure high accuracy and stable operation for a long time.

Food safe materials

All equipment in the biscuit production line uses stainless steel (304 stainless steel), meeting food hygiene and safety standards and easy to clean after use.

High-quality electrical and pneumatic components

Parts such as electrical and pneumatic control systems are imported from reputable brands such as Siemens, Schneider, ABB, Airtac... to ensure durability, safety and minimize incidents during operation.

Flexible customization of many types of products

The line is equipped with hundreds of different molds and production formulas, allowing businesses to create many types of biscuits with different shapes and sizes such as cream biscuits, calcium-supplemented biscuits, vegetable biscuits, etc. on the same line without major changes in structure.

Equipment in the biscuit production line

In the confectionery production line in general and the biscuit production line in particular, each device takes on a separate role and is closely linked to create biscuits that meet standards in flavor, shape and quality. Below are the important equipment commonly used in modern production lines:

Dough mixer

This is the equipment used in the first stage, the dough mixer helps to knead the ingredients into a uniform mixture. With a modern design, the mixing speed is flexibly adjusted to help the dough become soft and smooth, meeting quality standards. The machine usually comes with 3 types of mixing forks (hook forks, duck feet forks, cage forks) suitable for each type of formula, supporting the creation of many different types of cookies.

Cookie shaping machine

The automatic shaping machine is the key equipment to help shape cookies quickly and accurately, suitable for large-scale production facilities. Thanks to that, businesses can maintain uniformity in each cookie, saving time and labor costs.

Cookie Oven

The oven is the place that determines the quality of the finished product. The temperature is evenly distributed in the oven, helping the cookies to be golden brown, crispy and have an eye-catching color. The device allows setting the temperature to suit each type of cookie, ensuring accuracy and stability throughout the baking process.

Sugar spreader and coating material

To increase the attractiveness and flavor of the product, the automatic sugar spreader will evenly coat ingredients such as sugar, sesame, raisins, almonds, dried roses, etc. on the surface of the cookie. This device helps increase the aesthetics and sensory value of the final product.

Oil sprayer

After the cookie is baked, the oil sprayer will automatically coat a thin layer of vegetable oil on the surface. This layer of oil makes the cookie more fragrant, crispy longer and has a more beautiful color. This is an indispensable device in modern cookie production lines.

Cake cooling conveyor

The cookie is still hot after baking and oil spraying. The finished cakes will be spread evenly on a cooling conveyor belt to help bring the cakes to a stable temperature before packaging, ensuring that the flavor and crispness are preserved without changing the structure of the cake.

Packaging Machine

After the cookies are cooled, they will move along the conveyor system to be placed on trays or transferred directly to the automatic packaging system. This system operates continuously with roller conveyors to help transport products to the assembly area quickly and conveniently.

With the synchronous combination of equipment, the cookie production line not only helps to optimize productivity but also ensures consistent and professional quality for each product, thereby helping businesses develop sustainably in the confectionery industry.

In the context of strong development of automation technology, the cookie production line is increasingly improved, providing optimal solutions for food businesses. Thanks to its stable operation, high productivity and strict quality control, this line has become an important tool to help businesses expand production scale, save costs and increase product value, gradually improving the position of the Vietnamese confectionery industry in the international market.