Industrial Automatic Biscuit Machine
Rotary-moulds hard and soft biscuits, cookies, and crackers — 100–500 kg/h typical with five-minute mold changes and stainless construction.
Feature
- Rotary moulding — continuous forming, gentle on soft doughs.
- Typical output 100–500 kg/h across three widths.
- Mould roller swap in 5–10 minutes.
- Five standard dough recipes included.
- Pairs with gas or electric baking tunnels.
- Flow wrap, VFFS, sandwiching on the line end.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The ABM series rotary moulder forms hard and soft biscuits, cookies, and crackers — 100–500 kg/h typical, with five-minute mold changes and SUS304 food-contact construction.
Rotary Moulding
The dough hopper feeds a rotating mould roller engraved with your biscuit shapes. As the roller turns, a scraper knife trims the dough flush with the mould surface and an extraction roller lifts the formed pieces onto the baking conveyor — one continuous forming step, gentle enough for soft doughs that a stamper would smudge.
Three Capacities
| Model | Output | Pieces/min | Mould width | Oven pairing |
|---|---|---|---|---|
| ABM-101 | 100–200 kg/h | 50–100 | ~400 mm | Compact electric tunnel |
| ABM-001 | 200–350 kg/h | 100–150 | ~600 mm | Gas or electric tunnel |
| ABM-201 | 350–500 kg/h | 150–200 | ~800 mm | Multi-zone gas tunnel |
Typical values — piece rate depends on mould count and oven length.
Molds and Recipes
Mould rollers engrave your shapes and patterns; a swap takes 5–10 minutes. Five standard dough recipes are included (hard biscuit, soft biscuit, cookie, cracker, cream-sandwich base) and custom recipes are engineered to your flour and product.
Oven and Packaging
The moulder feeds a zoned baking tunnel — gas for economy, electric for clean rooms — then cooling conveyors and a flow wrapper or VFFS packaging machine. Cream sandwiching and stacking units stack on the packaging end.
Where It Fits
Feed dough from the FLM flour mixer; see the wider flour-food family on the pasta processing hub.
FAQ
Hard and soft biscuits, cookies, and crackers — plus cream-sandwich bases. Very aerated doughs use a laminating line instead.
5–10 minutes — the mould roller swaps as one assembly.
Both are offered: gas for running cost, electric where exhaust or cleanliness rules apply. The tunnel is quoted with the moulder.
Typically 50–200 pieces/min depending on mould count and oven length.
Yes — flow wrapper or VFFS, plus cream sandwiching and stacking units on the line end.
Five standard recipes are included; custom recipes are developed on your flour during commissioning.
Three-phase power; gas connection if you choose the gas tunnel; ventilation for the baking zone.
Mould rollers are reorderable any time — send the pattern drawing to Esper Foodtech Engineering.
TAKE THE FIRST STEP.
WE WILL DO THE REST.
