a) Mixing:
The kneading machine mixes all ingredients together and turns them into a dough. This dough usually has to stand still for a small period of time, so that it can be stabilized and shaped as desired.
b) Shaping:
The dough goes through big cylinders and is shaped into pastry sheets. Then, special moulds cut it into the desirable shapes and sizes.
c) Baking:
The raw biscuits are placed into ovens about 60-100 meters long and are baked in a temperature higher than 200οC. Baking time varies from 5 to 20 minutes, depending on the kind of biscuit. Then, biscuits are left to cool before they are coated and decorated.
d) Filling:
The filling is prepared in special blenders and then placed by a special machine between two biscuits to take the form of a sandwich.
e) Coating:
The chocolate covering is prepared in hot containers (up to 45οC). The biscuit is placed on the liquid chocolate to take the proper appearance, flavor and taste. Then, it is placed in a cool space for a long period of time until the chocolate becomes solid and attached to the biscuit.
For plain biscuits, a milk by-products’ coating is added to give color and brightness.
f) Packing:
The packing machine has the ability to always take the same number of biscuits per package and put them into an airproof package, thus keeping out external factors such as humidity, smells etc. Then packages are placed into cartons and are ready to be distributed to the clients.
