
Continuous baking: Go with the flow!
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
Inviting with their diverse iterations, biscuits are, nevertheless, a delicate business to master. Following careful preparation, the fragile products are thoroughly inspected so that they may begin their journey to the consumer in great condition, and remain that way until snack time. The competition for attention matches their diversity, which is, at the same time, their unique selling point.
When handling crumbly cookies, biscuits and crackers, manufacturers can opt for one of two technologies or even combine them: pick-and-place technology or conveyor systems.
Better baking for biscuits and cookies means matching the intended baking curve of the product, stage by stage, consistently and efficiently. With its Emithermic oven, Reading Bakery Systems provides complete control over five baking parameters that create a more balanced bake.
An Alsatian manufacturer with over a hundred years of heritage relies on a modern flow-wrapping machine from Schubert to package its baked goods.
There are both automatic and manual solutions for cookie production.
Albert Handtmann Maschinenfabrik GmbH & Co. KG, Biberach/Riss, offers various processes.