Biscuit making machinery  etc food machinery in the production process, will encounter various problems, requiring prompt attention.

  Biscuit production line problems easy to occur:

  1, Biscuit sticky bottom

  Causes may be: (1) cake from the too loose, the internal integration of the poor, this should reduce the swelling agent; (2) cookies in the oven after cooling time is too long. Cookie billet hardens, it should be noted at this time and central temperature oven area should not be too big, not too long after the cooling time.

  2, Biscuit concave bottom

  Causes may be: (1) biscuits expansion enough at this time to increase the leavening agent especially soda consumption (2) cookie pinhole too little, should be in the Cookie Mold had more needle; (3) the dough is so flexible, this time may be appropriate to increase the dough improver or the amount of added tone meal time, and add the appropriate amount of starch (flour 5% 10%) to dilute the gluten content.

  3, Biscuit shrinkage deformation

  Causes may be: (1) in a calender and delivery process with a stretched too tightly, then, should adjust the face, in the second and third on the roll to a certain sag, canvas belt transporting in a should be kept with a relaxed state; (2) the dough elasticity is too large, may be appropriate add dough improver or the amount of increase powder time, and add the appropriate amount of starch (flour 5% 10%) to dilute the gluten content.(3) was always in the same direction caused by rolling, a tension unevenness, such a case shall be with the roll fold when changing direction of 90 DEG.

  4, Biscuits blistering

  Reasons may include: (1) the oven front zone temperature is too high, especially the surface fire temperature is too high, the control temperature of the oven can not be started very high, the surface fire temperature should be increased; (2) the dough is so flexible, baking gluten in gas passage to be sprayed out hard, make the surface blistering, this should reduce the dough is elastic, and more needle mold; (3) a leavening agent agglomeration is not open. It should be noted at this time on caking leavening agent crush after use; (4) roll with a sprinkle flour too much, should try to avoid the powder or powder.

  5, Biscuits not chromatically 

  The cause may be formulated in sugar too little, so it is necessary to increase the conversion of sugar or Yi sugar.

  In addition,in the production of biscuits , there are many other issues, food manufacturers in addition to good biscuit production equipment, also need staff proficient in technology, timely solve problems in production.