There is also tracking and manual tensioning available in the unit. Drive drums are included and projections are made on the drum surfaces for purposes of minimizing slip, or covered with friction grip rubber tape. To minimize the droppings of oil from the cloth during the production of high fat biscuits, all tie angles in the unit are replaced with idle rollers. The idle rollers are typically mounted on deep groove ball bearings with a grinding finish and are hard chrome plated to promote hygienic production conditions.
Idle rollers are spaced apart on conveying direction and return direction accordingly. Supported side channels are typically fabricated from thick sheet. The cooling conveyor is constructed out of a modular design and connected together for the formation of the desired length. This unit typically has a speed that is slightly faster than the oven band, thereby allowing for a degree of separation between the biscuit and cookie rows. The entire unit in which the product undergoes cooling is referred to as the oven stripper and is powered by the oven drive. This way, the bad or burnt biscuits can fall down onto a cross conveyor and get collected for scrap. It is possible to retract the nose piece of the conveyor immediately behind the oven stripping knife of fingers.
The first cooling conveyor is typically quite short and may be constructed out of cloth fabric or wire mesh. It is therefore important to allow for minimal cooling and transportation before packaging of the product occurs.įreshly baked biscuits and cookies are pushed by successive rows of product onto the first cooling conveyor and they end up falling onto a cross conveyor. The longer the cooling conveyor is, the more the number of transfer points, and the more jumbled up biscuit positioning gets. A messed-up position would reduce the efficiency of the handling mechanisms. With the increased mechanization of cookie and biscuit production, it has become increasingly important to maintain the uniform orientation of the product on the oven band to the handling machines before wrapping occurs. Long cooling conveyors will typically involve transfer and turnover between the exit of the oven and the final destination of the product. Proper handling of baked biscuits and cookies is important so as to ensure that the product is not exposed to damage due to dropping or jumbling together. Thereafter, they may be cooled on wire conveyors which have fans blowing air from below or within forced convection tunnels with or without refrigerating the product. In certain instances, biscuits may be immediately stacked following removal from the oven band. The rule of thumb with regards to cooling times on open conveyors ranges from 50 – 200% of the baking time. It is therefore inevitable that the biscuits and cookies will end up cooling during this transportation phase. Through the introduction of diversion and curved conveyors, the biscuits may be taken to the appropriate location. In most cases, different types of cookies and biscuits that are produced freshly baked from the oven will be packed using different packaging machines. Transportation from the oven exit to the point of packaging is typically of a significant distance which involves the use of multiple and long conveyors. This allows them to be collated into practical sized groups for sale, as well as protecting them from dirt, damage and moisture uptake from the atmosphere. Cooling is therefore important in ensuring a significant loss of moisture in the product.Īfter baking, most cookies and biscuits will go directly for packaging. These two new product developments, in collaborations with Baileys, a much loved consumer treat, are some of the most indulgent biscuits we’ve created and we’re excited for consumers to enjoy them this Autumn.Baking experts feel that if biscuits and cookies are packed too hot, they will end up sweating in the pack. The new Bahlsen biscuits were explained further by Trade Marketing Manager Julien Lacrampe who said, "Consumer appetite for special treats has seen ongoing popularity over the years, with consumers keen to have indulgent biscuits that are ‘worth the calories’, which is particularly reflected in the growth of Choco Leibniz. The biscuits each come in 125 gram packs that will retail for £1.79 each and be available for purchase from Nisa as well as a number of additional independent retailers. The biscuits come in the new Bahlsen Choco Leibniz Bailey’s biscuits and the Bahlsen Bailey’s Squares, which are both infused with real Bailey's Original Irish Cream Liqueur. These new Bahlsen biscuits have been launched by the brand in the UK to offer consumers a way to enjoy a premium dessert and liqueur in one.
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