Biscuits, cookies & crackers applications
Soft dough biscuits manufacturing technologies
Coperion’s soft dough biscuit technologies provide seamless, scalable solutions for producing moulded biscuits with precision and consistency. Our integrated systems are designed for high-output operations, delivering flexibility, hygiene, and long-term performance for global manufacturers.
Scalable solutions for soft dough biscuit production
Soft dough biscuits, including varieties such as 3D moulded biscuits, chocolate fingers, digestive biscuits, moulded shortbread, and soft oat biscuits, are produced globally using rotary moulding and wirecut machines, the industry-standard method for soft dough.
Coperion’s advanced equipment ensures precise control over biscuit size, shape, weight, thickness, and surface design, supporting both traditional and innovative recipes.
From simple, classic biscuits to decorated or enrobed treats, our integrated lines provide consistent quality and smooth scalability from lab trials to full production. For enhanced product appeal, biscuits can be partially or fully coated with chocolate, or incorporate inclusions like oats, nuts, and fruits.
The technology brands behind our soft dough biscuits solutions
How soft dough biscuit production works
Ingredient handling
Shick Esteve Bag dump stations provide a safe, dust-free way to manually add dry ingredients.
Liquid ingredients, such as glucose, are temporarily stored in our Shick Esteve Tank systems, or Tote systems, and then delivered through pumps.
Mixing & dough feed
Production begins in the mixer, where ingredients are blended into a uniform dough. Coperion integrates a range of mixers from leading partners, giving manufacturers flexibility to choose the best fit for their soft dough process:
- Baker Perkins High-speed mixer
Designed for rapid dispersion, the shaftless mixing blade ensures thorough incorporation of inclusions such as oats, nuts, or chocolate pieces without damage. Batch capacities range from 650–1,300 kg for soft dough applications. - Peerless KleanVue® open frame mixer
A triple-action horizontal mixer with an open-frame sanitary design. Ideal for doughs with inclusions, it offers excellent hygiene and accessibility for fast, reliable cleaning and frequent changeovers. - Shaffer Horizontal Sigma Arm mixers
Designed for dense or sticky doughs, these mixers deliver consistent and reliable performance. For inclusion-heavy recipes, optional horizontal Sigma Arm configurations provide gentle yet thorough mixing with precise ingredient distribution. Batch sizes range from 600–2,450 kg, depending on the model. - Peerless Pioneer medium-duty mixer with sigma arm agitator
A versatile solution capable of processing both soft and hard doughs. Fitted with a Sigma arm agitator, it combines robust dough handling with efficient mixing, making it well-suited for inclusion-rich or higher-viscosity doughs while ensuring consistent batch quality. - VMI Vertical mixers
Offering gentle dough development, VMI’s vertical solutions include Fork mixers that maintain dough extensibility and Spiral mixers that provide efficient kneading with precise control.
Once mixed, the dough is discharged into the dough feed system, ready to be formed.
Forming
During the forming process, soft dough is portioned and shaped using the Baker Perkins TruClean™ Wirecut Mini for small-batch production and product development, while the Baker Perkins TruClean™ Wirecut is used for industrial-scale production, delivering precise servo-driven cutting and consistent quality in high-volume soft dough biscuit manufacturing.
Baking & handling
Shaped biscuits enter the Baker Perkins TruBake™ convection oven, where jets of hot air from plenum chambers above and below the belt provide even baking.
- Air recirculation maintains humidity and consistent texture.
- High-pressure plenums ensure uniform heat distribution for an even bake.
- Baked biscuits emerge with the desired color, moisture, and crunch or softness.
with auto-rejection system
Option – sandwiching
For biscuit manufacturers looking to expand into sandwich products, our Peerless sandwiching technology offers a robust solution.
Available in multiple configurations, the system can produce from several hundred up to 4,800 sandwiches per minute. It accommodates a variety of biscuit shapes and sizes, and supports a wide range of fillings, including cream, peanut butter, cheese, and jelly.
Option – flour reclaim system for biscuits
The Shick Esteve Laramore flour reclaim system provides hygienic, efficient recovery of dusting flour on biscuit lines. It reduces labor, recovers up to 96% of flour, removes contaminants, and improves air quality, supporting consistent, safe, and sustainable biscuit production.
Option – Biscuit rework
The biscuit rework process uses a Kemutec KEK Cone Mill to recycle broken or rejected biscuits by milling them into uniform crumbs for reuse in production.
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