Download PDF by D. Manley (Auth.): Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 6:

By D. Manley (Auth.)

This series of manuals addresses key matters resembling caliber, security and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. each one guide offers a self-sufficient advisor to a key subject, jam-packed with functional suggestion on problem-solving and troubleshooting drawn from over 30 years within the industry
Packaging o Wrapping Operations o garage o Troubleshooting Tips
This guide describes what's inquisitive about the packaging of biscuits- the strategies used to guard and supply biscuits on the market

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Extra resources for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 6: Biscuit Packaging and Storage

Example text

Provision can also be made for occasional stops of the wrapping machine or for automatic diversion of product to other machines should the need arise. Automatic handling of biscuits and the relatively close tolerances required by wrapping machines in respect of biscuit size to achieve satisfactory pack seals has demanded maximum attention from process control techniques. I n fact, it can be said that the success of process control functions in a biscuit factory can be judged primarily by the performance of the wrapping machine and the average weights of the packs it produces.

The difference between the two weights is referred to as the excess weight, overweight or give away. Automatic ‘every-packet’ check weighers can be used to reject lightweights and to compute the average weights of all those not rejected. The average weight system states that over a given period the average net weight of the packs must be as stated or above. Records must be kept to show how the weights varied throughout the run, but only samples need be checked, not every packet. There is a lower weight limit below which no pack may be sold and this is roughly 5% below the stated average weight.

This usually involves placing a column of biscuits into a chain conveyor which may be moving continuously or intermittently. The biscuits are not counted, they are ‘metered’ by thickness or volume. Packing operators can become quite adept at manoeuvring the correct column length. However, packers who are not so good may fill the flight too loosely or too tightly causing a detrimental effect on the structure of the final pack. A feature of this method of loading the wrapping machine is that columns from individual lanes of biscuits form packs.

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