Category: Food Processing Machinery | Read Time: 8 Minutes
The global biscuit market is resilient and expanding. With current projections valuing the market at over $120 billion and growing steadily, the opportunity for manufacturers is clear. However, in an industry where margins are dictated by volume and efficiency, the profitability of your factory doesn’t just depend on your recipe—it depends on your machinery configuration.
For new factory owners and procurement officers, a common pitfall is underestimating the drastic technical differences between processing “Soda Crackers” (Hard Dough) and “Shortbread Cookies” (Soft Dough).
Buying a generic “biscuit line” is a recipe for inefficiency. If you attempt to run soft, high-fat dough through a hard biscuit laminator, you face oil separation and clogging. Conversely, forcing elastic hard dough into a rotary moulder results in biscuits that shrink, warp, and lack that characteristic “snap.”
This guide compares the two primary configurations of industrial biscuit production lines. We will analyze the machinery components, space requirements, and operational costs to help you make an informed purchasing decision that maximizes your ROI.
Before looking at the steel, you must look at the dough. The configuration of your production line is ultimately dictated by the Fat-to-Sugar-to-Water ratio.
The Bottom Line: Because the dough behaves differently, the forming machinery must act differently.
The Hard Biscuit Line is characterized by its length and complexity. The goal of this line is to reduce a thick mass of dough into a thin, multi-layered sheet without stressing the gluten so much that the biscuit deforms in the oven.

The Soft Biscuit Line focuses on compactness and speed. Since there is no gluten network to manage, the machinery is far simpler.
The soft biscuit line skips the lamination and gauge roll sections entirely. Instead, the dough is dumped directly into the hopper of a Rotary Moulder.

For the factory owner, technical specs translate directly to the balance sheet. Here is how the two lines compare commercially.
Can’t decide? Many manufacturers opt for a Combination Line. This “All-in-One” solution installs a Rotary Moulder inline with the Laminator and Cutter. By lifting or lowering conveyors, you can bypass the hard section to run soft biscuits, and vice versa.
While the forming sections differ, the backend of the line shares similarities, with key nuances.
Q: Can I produce both hard and soft biscuits on the same production line? A: Yes, but you cannot do it with a standard line. You need a “Combination Line” (or Hybrid Line). This line includes both the Laminator/Cutter unit and a Rotary Moulder unit. While versatile, it increases the line length and initial investment cost.
Q: What is the minimum capacity for an industrial biscuit production line? A: While entry-level artisan lines exist, profitable industrial lines typically start at 100kg/hr. However, for a viable ROI in a competitive market, most factories install lines running between 500kg/hr to 1500kg/hr.
Q: Which line requires more labor to operate? A: The Hard Biscuit Line typically requires more skilled operators. Managing the lamination layers, synchronizing the gauge roll speeds, and monitoring the scrap return requires active supervision. Soft lines are generally more automated and easier to run.
Q: Can I make “Centre-Filled” cookies on these lines? A: Standard soft lines produce solid cookies. To make centre-filled (jam or chocolate filled) cookies, you need an additional machine called an Encrusting Machine or a specialized dual-hopper Rotary Moulder.
Choosing between a Hard and Soft Biscuit Production Line is not just a preference—it is a strategic business decision rooted in your target market.
Still unsure which configuration fits your business model? Don’t guess with your capital. Contact our engineering team today. We can simulate your production capacity and layout a custom floor plan that fits your facility and your budget.
