BISCUIT & COOKIE PRODUCTION


PRODUCTION LINE INNOVATIONS YOU CAN’T


Suzanne Callander reports on the different cookie and biscuit production technologies and solutions that can help bakery manufacturers ensure their production lines continue to meet productivity efficiency and sustainability targets.


T


he cookie and biscuit industry is in a constant state of evolution – driven by both consumer demand and a growing need for


more sustainable production. For many bakeries choosing the right production solution today often comes down to finding a balance between product characteristics, energy efficiency, and long-term flexibility. From artisanal-style products to high-


volume lines producing thousands of pieces per hour, bakeries now have more options than ever when it comes to


production equipment and technology available to them. In recent years, one of the most


significant innovations in the biscuit industry has been the introduction of automated production lines which have led to faster and more efficient production when compared with more traditional mostly manual operations. Automated production lines are now able to handle all stages of the biscuit making process – from mixing and shaping the dough to baking and packaging the final product. These


increasing levels of automation have significantly boosted production capacity and efficiency, allowing manufacturers to meet the growing global demand for biscuits and cookies. Key benefits of automated production


lines include their ability to produce a wide variety of biscuit shapes and sizes with minimal manual intervention. This level of flexibility allows bakeries to adapt quickly to changing market demands. Additionally, the precision and repeatability offered by automated lines helps ensure consistent


14 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025


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