NEW Laser Industrial Production Line


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Barrie, Canada

orCall 705.721.5055




In any type of shortbread (soft) biscuit the following process steps are found: the preparation of the dough, the feeding to the forming machine, the actual forming of the product before baking, its decoration (where necessary), baking and cooling before packing. Laser provides an integrated solution of the whole process from start to finish with the experience of more than 500 lines installed worldwide in the last 20 years. This allows to obtain an optimal result, constant over time and efficient in all stations.

The dough is the first phase of the process and one of the most critical: great importance is given to the homogeneity of the dough and its characteristics. How the ingredients are dosed, blended and incorporated, producing the correct amount of gluten during mixing and developing the correct temperature is essential to have a constant and machinable product in the subsequent phases. Laser can count on different types of mixers produced internally through years of experience gained in contact with its customers all over the world.

Once the dough is created it must be transferred to the production line. It could be a direct process, with resting period of a few minutes, or require

a fermentation of several hours. The mixing room could be near the process area, or on a separate floor. in any case Laser has various technical solutions to automate this phase. Often the dough is also checked to avoid the presence of contaminating materials that could damage the following stations.

The rotary molding machine compresses the biscuit dough generally with a low quantity of fat and medium sugar thanks to a motorized grooved roller, suitably designed, inside the rotary mold so as to fill the alveolus with the shape of the finished product. The excess of dough is scraped with the knife and then the pressure roller pushes the cotton belt into the mold allowing the pieces of dough formed to stick to the canvas and to be extracted from the mold. A wide range of products is created with this machine and a wider range of customizations can also be made with the machine in order to adapt it to the different products and the space available. The rotary machine is nowadays the most flexible and used machine for the production of biscuits as as it is simple and quick in production changes and essentially foolproof with any dough.

The biscuit extruder compresses the dough of the extruded biscuit by means of two motorized grooved rollers of generous dimensions in order to be conveyed to a dosing system which can be through filler block or through motorized lobe pumps. The doughs are generally containing moderate amounts of fat and sugar. Extruded products are extremely popular in America, where the main product is the Choco Chip Cookie, and in northern European European countries where various “shortbread” or “butter Cookies” can be appreciated. The extruder can also be configured with an additional hopper to produce stuffed products such as grisbi or fig bars and also be equipped with product portioning systems such as wire, knife, diaphragm or guillotine cutting and other accessories.

The roller drop machine is supplied in both single and double color versions and allows to dose liquid or semi-liquid products. Being mounted on a motorized base it can follow the progress of the underlying conveyor and thus create different product shapes according to the nozzle profiles

and movements required. The products are generally very rich in fats and sugars and are mainly industrial pastry products. Thedrop machine can be customized with an additional hopper to produce stuffed products such as grisbi or fig bars and also be equipped with product portioning systems such as wire, knife, diaphragm or guillotine and other accessories.

Each production line can be customized with various accessories to make the final product unique in its kind or make the same line more flexible and capable of responding to market demands. Several forming machines can be installed on the same line to work alternately or even in synchrony and expand the range of products. Distribution systems for granules, wetting and glazing can be easily integrated into the line layout to ensure that each product is unique in the market.

Contact Superior Bakery Systems today to get a quote on how we can help you with your next baking system.