Automated solutions for cookie making in industrial production

Cookies may seem simple to make, but when you move to industrial production, the picture changes completely. The quantities increase, the time is shortened, and customers expect the same quality in every bite.In a home kitchen, you can spend time cutting by hand or laying out molds one by one, but in bakeries and factories, there is no time for that. This is where a cookie-making device comes into the picture, allowing you to take a simple recipe and turn it into a stable, uniform, and beautiful product in every production run.

What automated solutions exist?

There are machines designed for rolling out soft doughs, allowing you to make cookies in a variety of shapes and patterns, while others focus on precisely cutting harder doughs.There are systems that divide dough into uniform balls by weight, and also machines that can fill cookies with cream or chocolate at the touch of a button. Some solutions are compact and suitable for small bakeries, while others are systems capable of producing thousands of units per hour.

work smarter

Once you introduce automation into the process, the work becomes much more efficient. The device knows how to produce the same shape, size, and weight every time. The result: perfect uniformity, precise baking, and valuable time savings.Furthermore, automation frees up workers to engage in other stages of the process, such as decoration, packaging, or new product development. In other words, it is a solution that increases the level of accuracy and also allows for smarter team management, with an efficient division of labor.

Adaptation to different needs

Not every business needs the same solution. There are small machines suitable for neighborhood bakeries, and there are larger systems capable of producing thousands of cookies per hour. Some devices allow for simple replacement of molds to create a variety of shapes, while others come with advanced programming for complete control over size and shape. This way, every business can find the exact solution that suits their production rate.

Saving raw materials

When cutting and shaping cookies by hand, it’s easy to waste raw materials, such as leftover dough, uneven sizes, or inaccurate cuts. In contrast, a cookie cutter is designed to make the most of every ounce of dough. It may seem like a small detail, but over time, it saves a lot of money and resources.

More pleasant and safer work

Beyond accuracy and savings, it is also important to talk about worker safety. Intensive manual work on large quantities of dough can lead to fatigue or even injuries. Automatic devices are built with an emphasis on ease of operation, intuitive buttons, and parts that disassemble for easy cleaning.This allows the team to work more safely, with less physical strain. Basic training on how to operate the device also makes the job easier, so even new employees can quickly integrate into the production process.

Innovation that brings creativity

Automated solutions do not limit creativity, quite the opposite. Advanced machines allow you to create a wide variety of shapes, add different fillings, and even combine layers. This allows you to innovate your menu, surprise your customers, and stand out from the competition.In a reality where people are looking not only for taste but also for a visual experience, the ability to offer creative cookies is a significant advantage. In fact, the machines become a tool for the chef or pastry chef, allowing him to quickly implement new ideas, without affecting the pace of work.

A cookie making machine is a smart solution that allows you to save time, maintain profitability and offer customers a quality product. With us you will find advanced automatic solutions for bakeries and confectioneries. So if you want to introduce innovation and efficiency into your production process, contact us today or leave details in the form, and we will be happy to help you choose the right device that will take your business a step forward.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.

Share if you liked it!

Did we make you want to hear more?

Talk to us – we will be happy to advise, help and provide additional information for any item or product we provide.