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Biscuit
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Plant
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Cracker,
Soft Biscuit , Semi-hard Biscuit, Hard Biscuit, Cookie
and other special biscuit production line are all avaliable.
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- For all
types of biscuit dough,
soft, hard biscuits and cracker dough
- The surfaces
in contact with the dough are of stainless
steel and a section of the bowl is double-'skinned'
in the form of a cooling water jacket.
- Soft dough
is blended and textured for consistent results from rotary moulder
or wire cut machine.
- Gluten
structure of hard dough is effectively stretched and developed
by high speed and power
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Horizontal
Mixer
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 Mixer
Bakery
Equipment
Meat
Pie Machine
Chinese
Food Line
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- For single
floor installations, a tub lift and tilt is used. The lift height
is made to suit the application.
- Right photo
shows this unit positioned for direct tipping into the hopper of a
Dough Feeder, the conveyor delivering to dough laminator.
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Dough
Hoist
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With
KBI Cut Sheet Laminator, you can make your cream crackers dough,
puff biscuit dough, pizza dough with flaky structure.
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No
stress is involved at the edges since no folding occurs.
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Filling
duster is sprinkle between every dough sheet, so the mixture of
fat and dough can be more consistent.
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KBI
Cut Sheet Laminator can pile up 12 pieces of dough sheet,
even for soft dough.
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Cut
Sheet Laminator
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This
unit applies ambient or heated air over the full width of the
dough sheet on a cutting machine.
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The
unit consists of a motorized fan. Air from the fan is directed
onto the top of the dough sheet. So the dough sheet can be easily
cut by cutting machine instead of sticking on the cutting mould.
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Air
Blaster
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The
dough coming from the last stage of lamination is deposited
onto a conveyor which allows the dough to reset, i.e.by means
of a lower speed some corrugation are formed in the dough
for its relaxation and consequently all previous phenomenon
of stretching and shortenings, are eliminated, before the
stamping phase is started.
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Dough
Relaxer
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KBI
(Kang's Baking Industrial) Co.
3
Lane 267 Ho Ping Road, Tantze,
Taichung, 427 Taiwan
Copyright
1995-2000 - All Rights Reserved
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