Loyal Food Machinery
Industrial Biscuit Production Line Solutions
Advanced Laminating & Rotary Moulding Technology. Custom Tunnel Ovens engineered for Hard, Soft, and Soda Crackers with precise zone control.
100 – 2000 kg/h
Capacity Range
Hard & Soft
Biscuit Types
Gas & Electric
Tunnel Ovens
Market Analysis & Strategy
Mastering the Art of Biscuit Baking
Mastering the Art of Biscuit Baking
With Industrial Precision
The modern biscuit market demands variety. Manufacturers are often forced to choose between dedicated lines for Hard Dough (Crackers) or Soft Dough (Cookies). Loyal breaks this limitation.
Our “Hybrid-Ready” engineering allows you to integrate both Laminating and Rotary Moulding units on a single line. Combined with our Zone-Controlled Tunnel Ovens, you can achieve the perfect texture—whether it’s the crispy layers of a soda cracker or the melt-in-mouth crumb of a butter cookie.
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Versatile Forming: Switch between Hard and Soft biscuit production with modular forming units.
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Energy Efficiency: Advanced heat recovery system in gas ovens reduces fuel consumption by up to 20%.
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Precision Baking: PID control ensures uniform color and moisture content (±1%) across the entire belt width.
Hybrid Technology
One line. Limitless recipes. From Soda Crackers to Soft Cookies.
< 1%
Waste Rate
Precision dough sheet control minimizes edge scrap and recycling.
-20%
Energy Saving
Direct Gas Fired (DGF) ovens with optimized heat circulation.
15 min
Quick Changeover
Tool-free design for swapping rotary moulder rollers.
304
Stainless Steel
Food contact zones meet global hygiene standards (FDA/CE).
Specialized Biscuit Manufacturing Solutions
From distinct crispy layers to value-added cream fillings. Select the production line configuration that matches your product strategy.
High Fat / Cookie
Soft Biscuit Production Line
Optimized for high-fat doughs like Shortbread and Butter Cookies. Direct Rotary Moulding ensures high pattern definition without developing gluten structure.
- Core Unit: Rotary Moulder
- Feature: Precise Pattern Forming
- Oven: Convection / Cyclotherm
Layered / Cracker
Hard Biscuit Production Line
Designed for fermented doughs like Soda Crackers and Marie biscuits. Features a multi-roller laminator to create distinct, crispy layers and superior texture.
- Core Unit: Laminator & Sheeter
- Feature: Multi-layer Texture
- Oven: Direct Gas Fired (DGF)
Value Added
Sandwich Biscuit Production Line
Transform plain biscuits into premium products. Integrated high-speed Sandwiching Machine for single or double-color cream/jam filling.
- Filling: Cream, Jam, Chocolate
- Speed: Up to 1200 sandwiches/min
- Integration: Auto-Packing Connection
From Dough to Perfection
Explore the engineering behind our Hybrid Biscuit Lines. Whether producing crispy crackers or soft cookies, our integrated process ensures consistent quality.
Dough Mixing
Vertical Mixers for hard dough fermentation and Horizontal Mixers for soft dough blending. Automated flour feeding ensures recipe accuracy.
Dual-Speed ControlLaminating & Sheeting
For Crackers: The dough is folded into multi-layers by the Laminator, then gradually reduced by 3-4 Gauge Rolls to build the crispy, flaky texture.
Servo Driven RollsRotary Moulding
For Cookies: Soft dough bypasses the laminator and enters the Rotary Moulder. High-precision moulds create intricate patterns and shapes instantly.
Quick-Change RollersTunnel Oven Baking
The heart of the line. Choose Direct Gas Fired (DGF) for rapid heating or Convection for gentle baking. Multi-zone PID control ensures uniform color.
Core TechnologyOil Spraying
Immediately after baking, hot biscuits pass through a high-speed oil mist. This enhances the color, aroma, and mouthfeel of savory crackers.
360° Spray NozzlesCooling & Stacking
Biscuits are cooled naturally on extended conveyors. The Star Wheel Stacker or Penny Stacker then organizes them into neat rows for packaging.
Space Saving LayoutSandwiching & Packing
Optional integration with high-speed cream sandwiching machines (2+1 or 3+2 lanes). Seamless connection to pillow packaging flow wrappers.
Value AddedTechnical Specifications
From entry-level lines to high-capacity industrial plants. Select the working width that matches your output requirements.
Series A: Standard Width (600mm – 1000mm)
| Model | Working Width (mm) |
Capacity Range (kg/hr) |
Oven Length (Approx. meters) |
Total Power (kW) |
Line Layout |
|---|---|---|---|---|---|
| LY-600 | 600 mm | 100 – 150 kg/h | 25m – 30m | ~45 kW | Straight / L / U |
| LY-800 | 800 mm | 300 – 400 kg/h | 30m – 50m | ~70 kW | Straight / L / U |
| LY-1000 | 1000 mm | 500 – 650 kg/h | 40m – 60m | ~100 kW | Straight / L / U |
Series B: Industrial High-Capacity (1200mm – 1500mm)
| Model | Working Width (mm) |
Capacity Range (kg/hr) |
Oven Length (Approx. meters) |
Total Power (kW) |
Fuel Options |
|---|---|---|---|---|---|
| LY-1200 | 1200 mm | 800 – 1200 kg/h | 60m – 80m | ~150 kW | Gas / Hybrid |
| LY-1500 | 1500 mm | 1500 – 2000 kg/h | 80m – 100m | ~200 kW | Gas / Hybrid |
Why Loyal?
Precision Baking Engineering
From precise dough lamination to the final heat curve in the tunnel oven, our proprietary technologies ensure consistent color, texture, and moisture content.
Hybrid Oven System
Combines Direct Gas Fired (DGF) zones for initial oven spring with Convection zones for uniform coloring. Optimized for both crackers and cookies.
Zones
Independent PID
Energy
Heat Recovery
Servo-Driven Laminator
Essential for Soda Crackers. Our vertical laminator creates 4-12 dough layers. Servo motors ensure synchronized sheet reduction without stressing the gluten.
Layer Count
4 – 12 Layers
Thickness
Adjustable
Cascade Line Control
PLC system synchronizes the speed of the Cutter, Oven Belt, and Cooling Conveyor. Prevents dough stretching or accumulation during speed adjustments.
Sync Logic
Auto-Cascade
Memory
100+ Recipes
Smart Recipe Management
Biscuit manufacturing often involves frequent product changeovers (e.g., changing from Hard to Soft dough). Our HMI allows operators to switch baking profiles, belt speeds, and forming settings with one touch.
Request a System Demo →
Versatility in Every Batch
One hybrid line, endless possibilities. From distinct fermented layers to intricate moulded patterns, satisfy every consumer preference.
Hard Dough
Cream / Soda Cracker
Forming: Laminated
Texture: Crispy
Layers: 6-12
Soft Dough
Danish Butter Cookie
Forming: Rotary Mould
Fat Content: High
Pattern: Intricate
Hard / Semi-Sweet
Marie / Rich Tea
Forming: Sheeting
Surface: Smooth
Baking: Uniform
Kids Market
Animal / Bear Biscuit
Forming: Rotary Mould
Detail: High Res
Type: Sweet
Value Added
Cream Sandwich
Fill: Cream/Jam
Ratio: 30% Filling
Type: 2-Layer
Functional
Digestive Biscuit
Dough: Whole Wheat
Texture: Crumbly
Forming: Sheeting
Your Partner in Precision Baking
From custom mould design to the final heat curve adjustment. We ensure your biscuit line delivers perfect color and texture from Day 1.
EU Safety Compliant
Quality Management
Combustion Safety
304 Stainless Steel
1. Dough Analysis
Hard or Soft dough? We analyze your recipe to determine the configuration: Laminator required? Or just Rotary Moulder?
2. Mould Design
Custom shape and logo design. Our in-house CNC workshop fabricates precision Rotary Moulds (Bronze/Plastic) for your brand.
3. Manufacturing
Strict quality control on critical components: Rollers, Burners, and Belts. We pre-assemble the oven sections to ensure fast installation.
4. Oven Tuning
The most critical step. Our engineers adjust the PID zones and damper settings on-site to achieve uniform baking color and moisture.
Global Experience
Loyal Machinery has installed industrial biscuit lines in over 30 countries. We understand how altitude and humidity affect baking, and we adjust our oven profiles accordingly.
300+
Ovens Installed
20yr
Baking Expertise
Frequently Asked Questions
Expert answers on biscuit line configuration, oven selection, and operational costs.
What is the main difference between Hard and Soft biscuit lines?
The core difference is the forming section.
Hard Biscuits (Crackers): Require a Laminator and Gauge Rolls to fold dough into layers for a crispy texture. The dough is fermented.
Soft Biscuits (Cookies): Use a Rotary Moulder to press crumbly, high-fat dough into moulds. No layering is required. Loyal’s “Hybrid Line” includes both sections for maximum flexibility.
How do I determine the length of the tunnel oven?
Oven length is calculated based on your required Output (kg/hr) and the Baking Time of your product.
For example, Soda Crackers bake in ~4-5 minutes, while thick Cookies may take 8-10 minutes. If you produce 500kg/h of cookies, you need a longer oven compared to producing 500kg/h of crackers. Our engineers will calculate the precise length (e.g., 30m, 50m, 80m) for you.
Which oven fuel is better: Gas or Electricity?
It depends on your local energy costs and product type.
Gas (Direct Gas Fired – DGF): Recommended for Soda Crackers as the direct flame creates a unique flavor and “oven spring” volume. Usually cheaper to run in most countries.
Electricity: Better for precise temperature control in Soft Cookies, but operational costs are often higher.
Can you customize the biscuit shape and logo?
Yes. We have an in-house CNC workshop to engrave Rotary Moulds (for cookies) and Rotary Cutters (for crackers). You can send us a drawing, logo, or a photo of a sample, and we will design the mould to match your brand identity.
My factory is not long enough. Can the line be L-shaped or U-shaped?
Yes. While a straight line is most efficient, we can install 90° or 180° Curved Conveyors after the cooling section or before the packing section to fit U-shape or L-shape factory layouts. The oven section, however, must remain straight.
Planning a new biscuit factory?
Get a free consultation on layout design and ROI calculation.
Talk to an Engineer →
Turnkey Bakery Solutions
Ready to Launch Your Biscuit Plant?
Don’t settle for standard equipment. Get a customized production line engineered for your specific dough type and factory footprint.