DROPPED COOKIE LINE
The term “dropped biscuit” is not a commodity-related term, but an industrial/manufacturing one and identifies a broad category of products based on soft dough, rich in fats and relatively brittle, that have a more or less uid consistency before being baked. The line consists of in the preparation of a dough mixture with the use of one or more planetary mixer with extractable bowls of adequate size compared to the requested capacity.
A lifting then transfers the dough into the hopper which can be equipped of different accessories for the production of: round deposited cookies (smooth or grooved) deposited cookies twist (horseshoe; smooth or grooved) biscuits cast long (round and twist; smooth or ridged). The oven, cyclothermic in the first part and convection in the second, then take steps to ensure a perfectly uniform cooking. The particular configurations with IBL allow maximum versatility and at the same time the most specific of that product customizations, with a production layout which can vary from 600 mm.
DEPOSITOR: THE EXPERIENCE
IN THE DOSING PASTRY
Designed for industrial use and to offer the maximum versatility, the IBL depositor is the ideal machine for depositing or extruding in continuous or with wire cut, swirl, diaphragm on dedicated belt or on oven steel band steel band a wide range of doughs, from fluids to viscous ones, also with nuts, chocolate, candies and so on.
EXAMPLE OF
DROPPED COOKIES LINE
MIXING SYSTEM
DOUGH FEEDING UNIT
DEPOSITOR
TUNNEL OVEN
COOLING CONVEYOR
STACKER
COLLECTING CONVEYOR
1. MIXING SYSTEM
2. DOUGH FEEDING UNIT
3. DEPOSITOR
4. STEEL BAND OVEN
5. COOLING CONVEYOR
Foodgrade plastic belt FDA approved. Modular structure for easy assembling. Roller rubber covered for drive belt. Equipped with towing gear box with variable speed.
6. PENNY STACKER
7. COLLECTING CONVEYOR
