When you have a biscuit, you enjoy its taste, its crunchy texture; eventully you identify its inclusions (sultana, chocolate chips). You can also appreciate its shape; in other words you have fun with your cookies (and it is not necessary to be younger than a teenager to do it!)
But are you aware of all the study, design, project and thinking which stands behind this little piece of food?
Are you aware of the big machines necessary to make this little piece of pleasure for the palate ? Meters and meters of wider and wider long ovens, mixers, sandwiching devices, conveyor belts. And last but not least, the heart of the whole process: the biscuit roller.
We can identify two kinds of biscuit rollers:
Rotary moulding rollers to be used for soft doughs. In this case you don’t have much variation in dough properties. It is quite easy to engrave the design, and you can also get two different kind of doughs separated in the hopper.
Rotary cutters including both single and double rollers used for cutting a laminated dough sheet. Here Errebi Technology engineers pay a lot of attention to the cutting sizes which must compensate the elasticity of the dough sheet, and its tension and shrinkage.
Both kind of rollers are made with non-toxic materials complying with food regulations and in particular they have a bronze body which can be or not teflonized and / or plastic material. And when the material is not enough for assisting a good performance of the release and long life of the roller , #Errebi Technology consider special treatments such as sand blasting, or again, special construction of rollers with controlled temperature.
Both rollers have a particular geometry on which you recognize staggered or straight rows, pitch of engravings, distance to distance specially designed to exploit the surface of the roller as much as possible but in respect of the distance to avoid sticking of the products to each other.
Both rollers have construction options: with interchangeable rings, or cups, or solid construction, all customized solutions based on single needs.
And if the roller is the heart of the process, the cavity is the heart of the roller. It is not merely a recessed area to be filled with dough. Here again Errebi Technology do a lot of design projects behind: radius, release angle, compensation in depth are just a few examples of all the parameters our engineers must take into consideration when designing a new mould. The whole to prevent and avoid “tails” on the biscuits, in other words that distorsion mainly caused by high speed of abrasive doughs and causing uncontrolled weights, low quality and thus higher costs in the process; but also to compensate in case of special oblong designs and/or very soft doughs with different depth in the cavity and avoid the so called “Pisa tower” effect and all the problems related with stacking and packaging. From this study it will depend a perfect release, a balanced requested weight and sizes of the final cookie.
Once again the long experience of #Errebi Technology carefully listen to the different requests and propose customized solutions for a wide and different kind of market. Stay tuned with Errebi Technology!