Dough Forming Section

The Forming Section is a core processing link in biscuit, cookie, and cake production lines, responsible for transforming preprocessed dough into standardized blanks with specific shapes, patterns, and structures, directly influencing product appearance and basic quality. This section covers multiple forming technologies to adapt to different product types (soft biscuits, hard biscuits, cookies, filled products, cakes) and dough characteristics (soft, tough, high-fat, high-viscosity). Core equipment includes rotary moulding, rotary cutting, multifunctional cookie machines, single-color cookie depositors and batter depositor machines. It adopts a modular design and food-grade materials, featuring functions such as recipe storage, quick mould replacement, and automated linkage with upstream and downstream equipment. Through key processes including dough kibbling, laminating, printing, extrusion, cutting, and scrap recovery, it achieves consistent product shapes, clear patterns, and stable forming efficiency, providing qualified blanks for subsequent baking and cooling processes.