Complete Lines for Crackers, Soda Biscuits and Hard Sweet Biscuits
Sunbeam Hard Dough Lines are designed for the production of crackers, soda biscuits, hard sweet biscuits, marine biscuits and other low-fat, elastic dough products.
Hard dough requires a different process from soft dough. It must be sheeted, laminated, reduced to the right thickness and cut accurately before baking.
Sunbeam brings these stages together into one controlled production line.
Products You Can Produce
From hard-sweet tea biscuits to layered savoury crackers, the line is configured around the product you plan to make.
Marie biscuitsRound, lightly embossed hard-sweet biscuits with fine docking and a crisp edge. 
Petit-beurre style biscuitsRectangular hard-sweet biscuits with scalloped edges and a precise docked pattern. 
Rich tea fingersLong, thin hard-sweet biscuits with a restrained border and even bake. 
Cream crackersSquare, layered crackers with visible lift, docking and toasted blisters. 
Savoury snack crackersRound, salt-finished crackers with a scalloped rim and lightly blistered surface.
How the Hard Dough Line Works
The dough is sheeted and laminated to create the required structure. It then passes through gauge rollers, where thickness is gradually reduced before rotary cutting.
Unused dough is collected and returned to the process through the scrap return system.
Line Machinery
Horizontal Dough Mixer
The dough mixer prepares dough with controlled mixing and temperature management.
This is important for doughs with higher fat content, where excess heat can affect consistency and product quality.
Dough Sheeting System
The sheeting system forms the dough into a continuous sheet for further processing.
This creates the base for controlled laminating, thickness reduction and biscuit cutting.
Dough Layering
Creates consistent, uniform dough layers for controlled biscuit thickness.
Designed for smooth layering and reliable production throughout the line.
Laminator
The laminator creates multiple layers of dough.
This process is especially important for crackers, where layered dough helps create the required flaky texture and structure.
Gauge Rollers
Gauge rollers gradually reduce the dough sheet to the required thickness.
Progressive reduction helps maintain dough structure and ensures consistent biscuit thickness across the line.
Rotary Cutting Unit
The rotary cutting system prints and cuts the biscuit shape from the dough sheet.
It can create clean edges, docker holes, patterns and product branding where required.
Scrap Return System
Dough left after cutting is collected and returned to the process.
This helps reduce waste and supports efficient use of raw material.
Tunnel Oven and Cooling System
After cutting, the biscuits move through the baking and cooling stages before being sent for packing.
The system is configured around the product’s baking profile and required output.
Why Choose a Sunbeam Hard Dough Line
Technical Capability
Sunbeam Hard Dough Lines can be configured according to the product, capacity and process requirement.
| Parameter | Specification |
|---|---|
| Belt Speed | Up to 120 metres per minute |
| Sheet Thickness Range | 0.2 mm to 15 mm |
| Laminating Capability | Up to 8 overlapping layers |
| Layout Options | Straight-line or L-shaped configuration |
| Scrap Return | Pneumatic or conveyor-based automated system |
| Control System | PLC with digital speed control |
Build a Line Around Your Product
Tell us the cracker or hard-biscuit product you want to produce, your target capacity and your available plant layout.
Our engineering team will help configure the appropriate Hard Dough Line.
Discuss Your Hard Dough Line Requirement