Here The dough is passed through lamintors to produce sheets these multilayer sheets are then fused into single sheet of desired thickness .This sheet is then passed onto cutter of various shape and sizes of cups/dies.
Examples : creamcrackers , puff crackers, marie gold , ritz, tucs salt n sugar cracker fifty- fifty krackjack monaco
Moulding type: The dough is in short crumbs form and is directly fed into rotatory moulder with dies of various shape and size.
Here soft short dough is passed through holes in extrudeders and these doughs are then wire cut in pieces which are directly dropped into oven band .We can co -extrude two three types of dough from the die where the central dough could be jelly or jam .These ropes can be cut after or before baking .
Here the soft pourable short dough is passed out from extruder and directly laid on baking bands . The depositor may rotate to make swirls and twists on to the products.
Wafers: Here pourable batter is placed in baking plates which are then baked into wafer oven these are baked into thin sheets these sheets are then filled by different creams varieties .These sheets are then cut into small fingers of different wt configurations .