Rotary moulder machine provider today? Our rotary moulder is of great adaptation for wide range of dough, like making large biscuit, very hard dough and very soft sticky dough. It is consist of 3 driving force which including feeding roller, mould and canvas belt which is all adjustable. The dough feeding roller material is Seamless steel tube. Feeding roller edger material is PP. As for the Scraper material, it is 304 stainless steel. See even more info at biscuit molding machine. Pursuing innovative technology is our goal; meeting customized requirements is our mission; guaranteeing excellent after-sale service is our purpose. Providing customers with a whole automatic biscuit machinery line from material dosing to packing. With our own manufacturer STM factory and HP factory in the national A-class industrial zone, R&D center office in the downtown of Zhuhai city, we unite the highest quality standards and innovation in the Golden Bake.
Our automatic silo system suitable for small and medium-sized food biscuit production factory. Adopting with efficient,durable negative pressure conveying and dust free techniques handling way aims to ensure workshop dust free, clean and hygienic, reduce labor intensity and labor, and promote work efficiency but low investment. Can be used directly in the original biscuit production line without changing the original equipment.Or star a new item. This machine can dosing loose-packed powder,such as flour and sugar powder. Also can dosing liquid and semi-liquid,such as palm oil, shortening and water.
There are two systems for placing biscuits:The penny stacker and The rotary stacker .They apply to a variety of biscuit production lines, such as Wave shape potato biscuit,Potato crisp cracker,Oreo biscuit, Marie biscuit, Ritz biscuit, Soda biscuit, Cookies, Egg tart biscuit, Sandwich biscuit and so on. The difference of them is:The rotary stacker can turn over the biscuit to another side when the biscuits slide down from the conveyor,but the penny stacker can not,so you may choose the rotary stacker if the biscuit need to be sandwiched, such as Oreo biscuit,Sandwich biscuit and so on.
The sponge and dough are usually mixed on vertical spindle mixers.The yeast should be dispersed in water before feeding to the mixing bowl. The dough is mixed to the temperature of 30-35?, which is the optimum temperature for the action of the yeast.The sponge is fermented for specific time at the specific temperature(according to the biscuit). During this time the PH value of the dough will increase. After the fermentation of the sponge, the dough trough is taken bake to the mixing room.Times of the fermentation according to the type of biscuit.
Hybrid ovens consists of direct gas-fired heating(DGF), followed by convection heating toward the end of the baking process, contribute to produce a wide range of biscuit types. Different types of heat and moisture control can in fact have different effects on the final product. Adjustable hot wind convection baking oven (DFC & IFC) use of hot wind circulation to heart the oven,can improve the biscuit’s bloating and make sure the surface of biscuit uniform color,is the unearthly baking oven for baking salt and sweet fermented biscuit. Read extra info at https://www.foodsmachine.net/.