Accurate raw material ratio and mixing technology
The taste and texture of soft biscuits are mainly affected by the raw materials, so accurate raw material ratio and efficient mixing technology are the first key links in the production process. In modern soft biscuit production lines, raw material mixing usually uses a continuous mixer, which can adjust the speed, time and ingredient ratio through a precise control system to ensure that the raw materials are evenly mixed, thereby improving the quality and taste of the biscuits.
In addition, with the improvement of consumer health awareness, more and more production lines have begun to introduce special formulas such as low sugar, low fat or gluten-free to meet the market demand for diversified and healthy products. In order to ensure the stability and consistency of these special formulas, the ingredient control system in the production line needs to be particularly precise to avoid affecting the quality of the final product due to slight changes in the raw materials.
Optimization of molding process
In the molding process of soft biscuits, pressing molding is the most common method. Traditional molding methods may cause uneven thickness of biscuits, affecting the baking effect and taste. Modern production lines can accurately control the thickness and shape of each biscuit through advanced pressure control systems and mold design. The use of pressure forming can effectively improve production efficiency and reduce the generation of waste.
In addition, many production lines also use efficient high-speed forming technology, which can complete the production of a large number of products in a short time. This technology not only improves production efficiency, but also reduces energy consumption and raw material waste, which meets the requirements of modern production for environmental protection and cost control.
Innovation in baking process
The baking process of soft biscuits directly affects their soft taste. Traditional baking methods often have problems such as uneven temperature control and long baking time, which may lead to inconsistent taste of biscuits and even affect the quality of products. In order to solve this problem, modern production lines generally use hot air circulation baking technology. Through optimized hot air flow and temperature control system, it can ensure that each biscuit is evenly heated during the baking process to avoid excessive temperature difference.
In addition, some production lines are also equipped with intelligent temperature control systems, which can adjust the baking temperature and time according to different batches of raw materials, thereby further improving the consistency and stability of the product. These innovations not only improve the taste of biscuits, but also reduce energy consumption to a certain extent.
Efficient packaging and quality control
In the packaging link of the soft biscuit production line, automated packaging equipment can achieve efficient and accurate packaging. These devices can automatically detect the quantity, specifications and appearance of biscuits, and select appropriate packaging materials according to the characteristics of the product. Modern packaging equipment is also equipped with automatic inspection functions, which can quickly eliminate damaged or unqualified products to ensure that every bag of biscuits meets quality standards.
To further ensure product quality, many production lines are also equipped with quality inspection systems. These systems can monitor every link in production in real time, from raw material testing to finished product quality sampling, and can provide effective data support to help manufacturers discover and solve potential quality problems in a timely manner.
