Biscuit and cookie baking removes most water from a relatively dry dough while developing spread, structure and colour. Hard sweet and Marie-type biscuits bake thin and crisp, while rotary-moulded cookies with more fat and sugar need gentler profiles to avoid dark edges and checking after cooling.
To dry biscuits & cookies, GEM recommends the Tunnel & Belt Oven. The usual target is 1–4% moisture. Industrial Cooler is used when the feed or site calls for it. Every project starts with a pilot trial on your own sample.
A tunnel oven applies zoned top and bottom heat to set structure, drive off moisture and develop colour evenly. A cooling conveyor follows so biscuits stabilise before stacking and packing, reducing checking.
| Typical target moisture | 1–4% |
| Recommended dryer | Tunnel & Belt Oven |
| Alternatives | Industrial Cooler |
| Application area | Bakery, Biscuits & Rice Crackers |
| Industries | Food & Beverage |
Consistent bake profiles reduce breakage, colour variation and checking, which lowers rework. Low, uniform final moisture keeps biscuits crisp to the end of shelf life.
Plants searching for a biscuit baking oven or comparing a cookie tunnel oven usually need three answers: which dryer fits, what it costs to run, and how fast it pays back. For Biscuits & Cookies, we start from your throughput, current moisture and the target (1–4%), trial a sample on the Tunnel & Belt Oven, and return a sized recommendation with a budget quotation for your food operation.
We trial your material in our pilot facility before any equipment decision, then size the dryer from real data.
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