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Biscuits and more PRODUCTIONS
Biscuits are confectionery products and as such, by simple definition, cover the entire varied category of sweet foods. If we exclude icecream and all garnishing products (jams and creams,etc.), most confectionery products require a generic cooking process during their preparation.
Biscuits are cooked in the oven so that, like all baked products, they are described as oven products. We can conclude that the term biscuit identifies an oven product which is famously sweet, dry (moisture content below 5%), crumbly and traditionally small in size.
Biscuit classification, from the point of view of ingredients, form and flavour, has always been particularly difficult.
Neverthless, an appreciable classification of the biscuits is easier and simplified if considered from the point of view of the forming machines and associated consistency of the dough to be used.
CRACKERS AND HARD BISCUITS
Commonly known as hard biscuits, they can be made using various recipes of different degrees of richness
SHORT AND SOFT DOUGH BISCUITS
Commonly known as shortbread biscuits obtained, that is, from tender dough (fragile, not hard)
COOKIES EXTRUDED AND DEPOSITED
Co-extruded biscuits having different shapes, sizes and weight, filled with jam or single/double coloured creams, obtained through a continuos dough
It is produced with pump depositing machines using an almost liquid dough.Sponge cake industrial lines can produce layer cakes, rolls
A cupcake, also called a fairy cake in England and patty cake in Australia, is a sweet mini-cake baked in a baking tray
BREAD, BAKERY AND PASTRY
A wide range of bakery products: tin & tin toast bread, long loaf, baguette, round bread, short bread, buns, flat bread, pizza...
Complete lines dedicated to the production of snack food and bar products
The growing demand has led us to develop a dedicated line for our animal friends