Biscuit Production Line Flow
Cutter roller with engraved Flour Silos Raw Material Receiving Water, flour, suger,
shapes. Moulder drum with vegitable oil, baking
cavities
Storage 20-25C, Mixing
soda
Moisture <=14%
Mixes raw material into Dough Mixer Raw Material Mixing Recipe selection (flour,
dough with elasticity. sugar, fat ratio) Mixing
15-25 min Mixing time, Mixing time (min/sec)Motor load
Adjust water temp, time
Dough temp. 35-42C (kW)
Inovatioove holds HACCP Dough Feeder (Hopper) Dough Mixing (PRP) Protein Rich Product
(Hazard Analysis Critical
Control Point) certifcaation
Feed rate 200-500 kg/hr Mixing
for food safety and quality depends sheeter capacity
PU PolyUrethane conveyor Dough Seeter Sheet Forming Roller gap (mm)
belt or PVC. (Non stick, Roller speed (RPM)
food grade, for sticky
Roller gap 3-6 mm, Forming Conveyor speed (m/min)
dough) belt speed 5-15 m/min Dough thickness
Reduce thickness of Gauge Rollers Sheet cutting CCP- Critical control
dough sheets before Sheet thickness 2-4mm Point
Forming
cutting or shaping
Rotary cutter for hard Rotary cutter/ Moulders conveying Rademaker is Dutch brand
biscuits, uses a cutting disc used in Pakistan in
while rotary moulders for
Cutting pressure 15-40rpm Forming Inovative Biscuits (Dough
soft dough mixer, sheeter, roller, oven
Inteligent zone baking Tunneling Baking Oven Baking (CCP-2) SS Wire mesh belt, strong,
temperature. Energy heat resistant, Baking time
180-200,200-220,160-180 Baking / conveyor speed
saving. High baking
(6-9 min Baking time) - Humidity control
efficiency.
- Burner status
SS flexible speed Cooling Conveyor Oil Spraying SS Mesh Belt,Pump speed
control (%),Spray nozzle pressure
10-15 min cooling time Cooling (bar),Oil level indicator
to < 35 C
The cooled biscuit are Stacking Machine Cooling SS Wire mesh belt,
stood up and arranged cools from top and
tightly in rows for easy Packing
bottom, easy to clean
packing
Others: Check weighers, Vertical Packing Machine Stacking PU flat belt
Metal detectors- Detect and
removes, Cream Mixers Packing
Metal Detector sensitivity I would ensure all team members are trained in hygiene practices, monitor the cleaning schedules of equipment, and strictly
Fe 1.5mm follow procedures like proper storage temperatures. I’d also conduct regular inspections and promptly report any non-
compliance to management to maintain a safe and hygienic production environment. Techniques like regular sampling, visual
inspections, and use of checklists help ensure consistent product quality. I would apply these by scheduling routine checks
throughout the production process, documenting findings, and taking immediate corrective actions if deviations from standards
are found.
I would enforce safety rules, make sure everyone wears protective equipment, keep the work area clean, and encourage the team to report hazards
immediately. I would stop the line to prevent damage, notify the maintenance team immediately, and communicate with my team to manage workflow until
the machine is fixed. I would regularly check products against quality standards, train the team to spot defects early, and ensure corrective actions are taken
immediately to maintain high product quality.I would regularly track production data such as output rates and downtime, identify bottlenecks, and
communicate with the team to find practical solutions. I believe in encouraging feedback from workers since they often have good ideas on improving
workflow. Continuous improvement is key to maintaining efficiency.I would keep open communication, recognize team members’ efforts regularly, and
encourage breaks to prevent burnout. Creating a positive work environment with teamwork and mutual support helps maintain morale even during
challenging times.
