Differences between various types of biscuit production lines

On a biscuit production line, the process always looks the same: dough mixing, forming, baking, oil spraying, cooling, stacking, and packaging. However, the step that truly determines whether a line can produce the specific type of biscuit you want is the one that follows mixing-forming. Factors such as dough consistency (firm or soft), whether the dough requires sheeting and lamination, and whether a rotary cutter or a rotary moulder is used-these decisions dictate the length, power requirements, and overall cost of the production line. Let's examine the distinct differences between various types of biscuit production lines from several perspectives.

Assess the Requirements

When evaluating a biscuit production line, focus on three key aspects: the type of biscuit (hard, short-dough/crisp, or soft); the forming method (rotary cutting, rotary molding, stamping, or sheeting); and the required length of the production line.

Kuihon's current product offerings are primarily categorized based on these criteria-covering production lines for hard biscuits, short-dough biscuits, soft biscuits, sandwich biscuits, and compressed biscuits-with additional equipment available, such as tray-forming machines and dough mixers.

Hard biscuits

The dough for hard (semi-sweet/tough) biscuits has a relatively low moisture content and requires a high degree of gluten development; consequently, the initial section of the production line is longer than that of other types. Following the horizontal dough mixer, the dough passes through an automatic tipping feeder and a three-roll sheeter, then enters a laminator where it is repeatedly folded and rolled to create distinct layers. It is subsequently brought to a uniform thickness by gauge rollers before being shaped by a rotary cutter. Since the rotary cutting process generates scrap material (trimmings) from the dough sheet, the line is equipped with a scrap recovery and recycling system, which returns the trimmings to the beginning of the process to be re-rolled.

Shortbread-style biscuits

Dough for short-dough biscuits and cookies contains a high ratio of fat and sugar and has low gluten content, making it unsuitable for repeated sheeting. Consequently, the production line is significantly shorter: after mixing, the dough goes directly into a rotary moulder for shaping. This is followed by the application of salt or sugar, baking in a tunnel oven, oil spraying, conveying (including turns), cooling, stacking, and packaging-the entire line requires only about a dozen units. It lacks a three-roll sheeter, a laminator, and a scrap-reclamation system; this is not a cost-cutting measure, but rather because the specific production process simply does not require them.

Soft Biscuit and Tray-Forming Processes

Dough for items like *taosu* (traditional Chinese shortbread) or soft biscuits is even softer and stickier; using a rotary cutter would cause the shapes to collapse. Soft biscuit machines employ a rotary moulding process, where a moulding roller presses the dough into cavities before releasing it. Alternatively, tray-forming machines deposit the dough directly onto baking trays to set its shape-a method well-suited for products with complex shapes or those produced in smaller batches.

Filled Biscuit Production Lines

For products like cream-filled or "teddy bear" (sandwich-style) biscuits, the initial processing stages are essentially the same as those for standard hard or soft biscuit lines. The key difference lies in the post-forming stage, where an additional unit-designed for depositing cream or other fillings-is integrated before the product moves on to cooling and packaging. When selecting equipment, there is no need to allocate a separate budget for the filling unit; instead, first determine the capacity and belt width of the base production line, then verify that the filling unit's throughput can keep pace. If the filling machine is too slow, it will cause a bottleneck, leading to a product backup regardless of how fast the upstream processes are.

Compressed Biscuit Production Lines

The production of compressed biscuits does not follow the "direct dough forming" method. Instead, the process involves baking biscuits first, then crushing and blending them, pressing the mixture into blocks, and finally packaging them. Consequently, the forming equipment is replaced by a tablet-pressing machine, which utilizes a hydraulic system combined with a rotary turret structure. Aside from the initial feeding of ingredients, the pressing process can be fully automated; multiple units can even be linked via conveyor systems to form an integrated, autonomous production line.

Viewed in a single table:
The differences between the five categories of wire essentially boil down to their forming methods and production capacity ranges:

It is advisable to approach the selection process in reverse: first define the product, then determine the forming method, and only then address production capacity and facility requirements. The product dictates the forming method, while the required capacity determines the production line width and oven length. Ultimately, the length of the factory space often serves as the final constraint-for instance, not every production hall can accommodate a 120-meter-long line for short-dough biscuits. In such cases, one must either opt for a smaller-scale machine model or switch to a dual-line parallel configuration.

Shanghai Kuihong Machinery is a food machinery enterprise that integrates R&D, production, and sales. Its product portfolio extends well beyond biscuit-making equipment; the company also manufactures complete automated production lines for chocolates, candies, cakes, Swiss rolls, mooncakes, pastries, and bread.

The first key capability is the extensive range offered within a single platform. The biscuit production lines span from the KH-250 model-featuring a 250mm working width and a capacity of 50–100 kg/h-all the way up to the BGX1400, which boasts a 1360 kg/h capacity and a 120-meter-long line. With various models available at every step in between, customers are not restricted to a single, rigid specification. The second capability is flexibility: the production lines come equipped with both rotary cutting and rotary molding heads, supported by hundreds of interchangeable molds and a comprehensive library of product recipes. Changing the mold allows for a quick switch in product type, making it common for a single facility to produce a variety of items, such as soda crackers, sandwich biscuits, and vegetable-based biscuits.

Regarding delivery and service, the terms are quite specific: a 12-month warranty is provided, along with factory layout design and staff training. The manufacturer offers 24-hour online support and accepts OEM/ODM orders, with a minimum order quantity of just one unit. Delivery is scheduled for 20–30 days after receipt of the down payment. Furthermore, the company holds CE and ISO 9001 certifications and maintains an "AAA" corporate credit rating, marking it as a trustworthy manufacturer.