Biscuit, Cookie, And Cracker Manufacturing, Man... -

: Often used for cookies, where fat and sugar are mixed first to incorporate air, followed by liquids and flour.

: Products typically spend 1.5 to 2 times their baking time on cooling conveyors. Biscuit, Cookie, and Cracker Manufacturing, Man...

: Softer, "drop" doughs are extruded through nozzles and cut by a reciprocating wire (e.g., chocolate chip cookies). : Often used for cookies, where fat and

: Near-infrared (NIR) sensors monitor real-time moisture to ensure shelf stability. : Near-infrared (NIR) sensors monitor real-time moisture to

Baking is a three-stage thermodynamic process that occurs as the product moves through a tunnel oven. Physical Change Heat transfer begins

: High-fat doughs are pressed into recessed rollers to create intricate embossed designs (e.g., shortbread).

The process does not end at the oven exit. Proper cooling is vital to prevent "checking" (spontaneous cracking caused by internal stress).