Hardware-technological scheme for the production of butter biscuits

The equipment and technological scheme for the preparation of raw materials for the production of butter cookies is given in the graphic part of the course work (Sheet 1).

Water from the city water network passes through an additional filter (1) and is pumped by a pump (2) into a water collector (3).

The flour in bags is sent to the warehouse, from where it enters the periodic sifter (4), the sifted flour accumulates in the collector (5), from where it is fed to the dough mixer (13) for kneading the dough.

Soda, ammonium and citric acid from the warehouse are unpacked on production tables (6), sifted through a sieve (7), and production solutions are prepared in a container (8), which are filtered through a sieve (9) and served for dough kneading.

White crystalline sugar and vanilla sugar from the warehouse are unpacked on production tables (6), sifted through a sieve (7), crushed in a crusher (10) into powder, which is also sifted through a sieve (7), from where it is fed to the dough bowl (13).

Butter and honey from the warehouse are unpacked on production tables (6), melted on gas stoves (11) and filtered through a sieve (9).

Liquid protein, yolk, melange and condensed milk from the warehouse are unpacked on production tables (6) and filtered through a sieve (9). The strained protein and yolk are fed into the mixer (12), where they are mixed with powdered sugar into a lush mass. Mélange and condensed milk are added to the testomis (13).

The equipment and technological scheme for the production of butter cookies is given in the graphic part of the course work (Sheet 2).

Biscuit to chocolate biscuit production line

In the whisking machine (12), liquid protein, part of powdered sugar are whipped, and at the end, a solution of citric acid is added. At the same time, in the second whisking machine (12), the liquid yolk is whipped with part of the powdered sugar.

Pour the beaten egg yolks into a dough bowl (13) and mix with flour, add ½ of the beaten egg white, mix thoroughly. Then add the rest of the whipped protein and vanilla powder. The kneaded dough from the roll-off bowl (14) is fed to the forming machine (15), where the cookie dough blanks are placed on the trays from the trolley (18), sprinkled with powdered sugar from the collector (17) and sent for baking.

"Vanilla" cookie production line

Prepared butter, powdered sugar, soda solution, condensed milk, ammonium solution, honey and vanilla essence are placed in the dough bowl (13), mixed. Melange and water are added, mixed and flour is added. The kneaded dough from the roll-off bowl (14) is fed to the forming machine (15), where the cookie dough blanks are placed on metal trays from the trolley (18) and sent to be baked in the rotary oven (19).

"Limonne" cookie production line

Prepared butter, powdered sugar, soda solution, condensed milk, ammonium solution, honey and lemon essence are placed in a mixing bowl (13), mixed. Melange and water are added, mixed and flour is added. The kneaded dough from the roll-off bowl (14) is fed to the forming machine (15), where the cookie dough blanks are placed on metal trays from the cart (18) and sent to be baked in the rotary oven (19).

Ready cookies are cooled by standing in carts (17) for 20 minutes to a temperature of 50-70 °C. Trays with cookies are taken out on the table (20) and fed for packing in blisters on a conveyor (16), and then by a conveyor for packing in polyethylene film in a wrapping machine (21) and boxes that are glued and stacked.

The specification for the equipment and technological scheme for the production of butter cookies is given in the graphic part of the course work (Sheet 3).