How Are Biscuits Formed in Large Production Lines

Here's how biscuits are formed in such settings:

1. Dough Preparation

Raw ingredients such as flour, sugar, fats, and leavening agents are mixed in industrial mixers to form a consistent dough. If the biscuit requires multiple colors or flavors, separate doughs may be prepared.

2. Dough Depositing & Forming
             

As seen in the image, a dough depositor is used for forming biscuits. The machine precisely extrudes dough onto a moving conveyor belt, shaping biscuits using specially designed nozzles. This is commonly used for soft dough biscuits and those with intricate designs.

For harder dough varieties, different forming techniques are used, including:
• Rotary cutting (for harder dough rolled out and cut into shapes).

3. Baking

Once shaped, biscuits travel through a continuous tunnel oven with controlled temperature settings (ranging from 180°C to 250°C). This ensures even baking, proper texture, and a golden-brown color.

4. Cooling & Hardening

After baking, biscuits move through cooling conveyors. This gradual cooling prevents breakage and prepares them for packaging.