BISCUIT & COOKIE PRODUCTION
help bakeries reduce their environmental footprint and operating costs. Golden Bake cites, for example, the use of infrared radiation technology in biscuit ovens which has led to significant energy savings through reduced baking times and improved heat transfer efficiency. According to US-based Bakery
Technology Equipment (BTE) the role of energy-efficiency has become key in a world where sustainability is now so much more than just a buzzword. It argued that, as manufacturers strive for greener operations, energy-efficient solutions are not only environmentally responsible but also economically beneficial and integrating more energy efficient equipment onto the production line can have a significant impact. It can, for example, reduce operational costs – according to the US Department of Energy, industrial equipment that utilises less energy can help save up to 20% on utility bills. Many regions are also implementing
more stringent environmental regulations and the adoption of energy-efficient baking
equipment can help ensure organisations remain compliant. Also, reducing energy consumption of the production process will have a big impact when it comes to lowering an organisations carbon footprint, and aiding in global efforts against climate change.
It is vital that steel belts keep their shape and stay flat as it passes through the heat of the oven (image courtesy IPCO).
THE ROLE OF ENERGY- EFFICIENCY HAS BECOME KEY IN A WORLD WHERE
product quality, resulting in a more uniform and appealing final product. Overall, the introduction of automated production lines has transformed the biscuit making industry, making it more efficient, flexible, and scalable than ever before.
Energy efficiency The baking process is a critical stage in biscuit production, and traditionally it has also been an energy intensive process. So, the development of more energy-efficient technologies has been a priority here, to
SUSTAINABILITY IS NOW SO MUCH MORE THAN JUST A BUZZWORD
Tunnel vision Traditionally, for smaller-scale biscuit and cookie production, bakeries have relied on deck ovens or rack ovens. These ovens are versatile and are still a good fit today for artisan producers or bakeries where product flexibility is more important than volume. However, as production demands increase, tunnel ovens have become the favoured solution for mid-size to industrial- scale cookie and biscuit production, according to Henrik Tillander, Industrial Sales Manager at Sveba Dahlen. Now available in gas or electric heating configurations, tunnel ovens are designed for continuous baking. Their conveyor-based design ensures consistent throughput and uniform results. For cookie and biscuit producers, this can result in greater efficiency, reduced labour, and the ability to scale up without compromising quality. “What makes tunnel ovens particularly suitable for use on cookie and biscuit production lines is their combination of flexibility, energy efficiency and reliability,” says Henrik. “Sveba Dahlen tunnel ovens are available in normal temperature (up to 320°C) or high temperature (up to 500°C) versions to meet specific application needs.” This flexibility allows bakers to handle a wide range of products – from delicate
AUGUST/SEPTEMBER 2025 • KENNEDY’S BAKERY PRODUCTION • 15
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