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.
DROPPED COOKIES LINE
4. STEEL BAND OVEN
Foodgrade plastic belt FDA approved. Modular structure for easy assembling. Roller rubber covered for drive belt. Equipped with towing gear box with variable speed.