Liquid Handling System in a Biscuit Manufacturing Plant is designed to store, heat, transfer, meter, and dose liquid ingredients such as palm oil, sugar syrup, water, lecithin, and chemical dosing solutions into the dough mixer or cream preparation system with high accuracy and hygiene. These systems are typically fully automated with PLC-based control and stainless- steel material of construction to maintain food-grade standards and consistent recipe dosing.
Liquid ingredients include:- Palm oil
- Liquid sugar syrup
- Lecithin
- Minor chemical additives
Palm Oil Handling System: Palm oil is received from tanker and unloaded using a shuttle block pump into an insulated storage silo equipped with heater and cladding for bulk storage.
It is then transferred to an insulated intermediate oil tank where temperature is maintained to prevent solidification and ensure proper viscosity.
Finally, palm oil is sent to a batching vessel, where load cell-based dosing ensures precise quantity control.
Engineering features include rockwool insulation, aluminium/SS cladding, electric or steam heating coils, and temperature controllers.
Liquid Sugar Syrup System:Liquid sugar syrup is prepared in an invert syrup preparation tank with agitator and heating jacket for uniform concentration and controlled viscosity.
The syrup passes through a strainer for impurity removal and is pumped to a cooling tank to achieve required process temperature.
From there, it is continuously supplied to the batching vessel or process line for stable and consistent feeding.
Lecithin Dosing System:Lecithin is stored in a specially designed heated tank with agitator and heat tracing to maintain flow properties.
After passing through a fine strainer, a precision metering pump ensures accurate and repeatable dosing into the batching vessel, supporting consistent emulsification and product stability.
Chemical Dosing System: Lecithin is stored in a specially designed heated tank with agitator and heat tracing to maintain flow properties.
After passing through a fine strainer, a precision metering pump ensures accurate and repeatable dosing into the batching vessel, supporting consistent emulsification and product stability.
Creamer Tank: All measured ingredients are discharged into a creamer tank equipped with an agitator to maintain homogeneity and prevent phase separation.
The final prepared mixture is then transferred to the dough mixer for further processing, ensuring consistent product quality and uninterrupted production.
- PLC automation
- SCADA monitoring
- Recipe management system
- Load Cell based batch traceability
