Protein Bar Extruder production line introduced patience biscuits should be baked at a lower temperature and for a longer time. After the prepared biscuit blank is put into the oven, under the effect of high temperature, the water contained in the biscuit will evaporate, the starch will be gelatinized by heating, and the leavening agent will decompose to increase the size of the biscuit. The protein is denatured by heat and solidifies.

After 　　, a porous and crisp biscuit product is formed. The baking temperature and time vary with the type of biscuit and the size of the block. Generally, the baking temperature is kept at about 230-270℃, and should not exceed 290℃. If the temperature of the baking oven is higher, the baking time can be shortened appropriately. The furnace temperature is too high or too low, will affect the quality of the product, too high and simple scorching, too low will make the product unripe, white color.

　　Characteristics of the crisp biscuit production line The biscuit production line has a novel planning, compact structure and high degree of automation. From feeding to calendering, molding, waste recovery, drying, oil injection, and cooling, it is fully automated at one time. After modifying the mold and crafting formula, various high-end biscuits popular in the market can be produced, such as butter biscuits, sandwich biscuits, soda biscuits, animal biscuits, vegetable biscuits, etc.

Encrusting Machine Manufacturer Power: 0.75KW3, Dimensions: Component 3T biscuit sprayer, made of stainless steel, surface frosted and polished; mesh belt is made of stainless steel mesh belt, motor power is 2.2kw2, there are two spray methods, nozzle and dish, nozzle Imported nozzles are selected, two sets of upper and lower (one set is spare, one set is used), the throwing disc is made of stainless steel punching restriction, and the fuel spray is thrown out of the honeycomb pores on the side of the disc.