Posted by Amelia Whitehart on January 10, 2022 in Manufacturing
Rotary moulding machine manufacturer today? Our moulder is various with different shapes for diverse biscuit. For letter biscuit moulder, finger biscuit moulder, hollow panda biscuit moulder. Anyway, our moulder can be customized according to the specific requirements of our customer. As for belt,we use the canvas belt not PU belt, because the canvas belt is beneficial for us to remove the biscuit embryo from the moulder. Its Scraper can be adjusted up and down with different angle; See more information on rotary moulding machine. Golden Bake was founded by a 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 has been extending to 280 employees. Now Golden Bake is the top biscuit machinery manufacturer in China.
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.
Due to the limitation of plant area, or the variety of goods produced.Turning machine has become an indispensable part of automatic production.But there are four problems with conventional turning conveyor. First is time of assembly. Conventional turning conveyor have complicated structure, need two workers use at least 5 hours to replace the PU belt. It need take too much time for assembly. And will waste high downtime cost. Second is maintenance cost. Conventional turning conveyor with many parts and complex structure incurs never-ending costs of replacement parts,labor and downtime. Third is hygiene & safety. The falling of worn and broken parts,lubricant infiltration etc, cold cause food pollution and safety issue. Fourth is service life. Unscientific type of drive makes PU belt stress state uneveness, which would directly shorten belt service life.
To get good quality dough the hard dough is usually mixed on vertical dough mixer. Two or three paddle machines are used with high mixing speed, 25rpm. The high but gentle mixing action incorporates the ingredients well without undue work input at the sponge stage. The yeast should be dispersed in water before feeding to the mixing tub. The dough is mixed to a temperature of 30~35C, which is the optimum temperature for the action of the yeast. The sponge is fermented for 12hours at a temperature depends on the biscuit master. During this time the pH value will change from about 5.5 to 4.0 and the temperature of the dough will increase. After the fermentation of the dough, the dough tub is taken back to the mixing room. The additional ingredients for the dough are added, including the sodium bicarbonate. Gentle, slow speed mixing is required until homogeneous dough is made. Over-mixing will reduce the spring and give a hard, tough product. After mixing, the dough is returned to the fermentation room for up to 4 hours. With the addition of soda, a large change in the pH occurs and the dough will reach a pH of over 7.0.
Some special hard dough biscuit needs to be sheeted without lamination such as potato crisp cracker. This kind of biscuit needs to use three roller sheeter and gauge roll to reduce the dough sheet gradually. Then dough sheet will be cut in any shape as customer want by using a rotary cutter. This can effectively prevent the biscuit bubble during baking. Biscuit backing oven section is mainly used for baking the biscuit. All kinds of biscuit need to go through this process. There are three main changes which we will see as all biscuit are baked.They are the development of the biscuit structure and texture, the reduction in the moisture content and the development of colour. Discover more info at https://www.foodsmachine.net/.