Wafer and Cookie Baking Line, 304 Stainless Steel

Overview

One line, several baked products

Where our other biscuit lines are built around dough biscuits, this one is aimed at buyers who also want wafer biscuits and cakes on the same equipment family. It handles wafer biscuits and cookies, and cakes are listed in its food range, so a factory can broaden its catalogue without a separate plant for each product.

Build and hygiene

Food-contact parts are 304 stainless steel, which cleans easily and resists the sugars, fats and moisture found in baked goods. The line is described as energy saving; the exact consumption depends on the oven type and the recipe, so no figure is quoted until the product and capacity are set.

Capacity, power and length

Capacity, power and line length depend on which products you run and how many stations are used, and are written into the quotation.

Who it suits

It fits start-up and mid-size bakeries that want to move from batch baking to continuous automatic production, and snack brands with a western-style range that mixes wafers and cookies.

Choosing a configuration

• Which products will run: wafers, cookies, cakes or all three
• Daily or hourly target output
• Heating: gas or electricity
• Fillings, creaming or coating needed after baking
• Packing method for the finished product

Our engineers prepare a layout and a configuration sheet, and the line ships in containers with drawings and operating instructions.

Wafer line compared with a biscuit line

A wafer line works on a different principle from a hard or soft biscuit line. Instead of a dough that is rolled and cut, wafer starts as a liquid batter that is poured between hot plates and baked in thin sheets. The sheets are then cooled, spread with cream, stacked and cut. That is why this line includes cream handling and cooling control, and why moisture in the room matters more than in a normal biscuit hall.

The same line can be arranged for cookies and cakes by changing the front end and oven. If your main product is wafer biscuit, choose this. If your main product is dough-based biscuit or cracker, the hard and soft or touch-screen biscuit lines are a better fit.

All product-contact parts are 304 stainless steel, which is easy to clean. Wafer sheet size, number of cream layers, daily volume and the mix of wafer, cookie and cake set the scope.