Ball Wafer Production Line: Production Flow
Batter Mixing – Batter Feeding – Baking – Humidifying – Chocolate Spreading – Nutlet Sprinkling – Wafer Laminating, Trimming and Pressing – Wafer Book Cooling – Cutting – Separating

1. Batter mixing: 25kg flour and 40kg water are poured into a wafer batter mixer to form 65 litters of wafer batter in 3-5 minutes.

2. Batter feeding: Thanks to the rotor pump equipped on baking oven, wafer batter is able to fall down on baking plates uniformly and at a fixed amount.

3. Baking: The baking oven uses a PLC to automatically control baking temperature until the predetermined value is achieved, and stable baking temperature is an essential precondition when fabricating high quality chocolate hazelnut balls.

4. Humidifying: Bakes wafers are transported to the humidifying machine to adjust water content.

5. Chocolate spreading: Chocolate is sprayed on cooled ball wafers uniformly.

6. Nutlet sprinkling: After chocolate spreading, a nutlet sprinkling machine is utilized to put nutlets into wafer balls precisely.

7. Wafer laminating, trimming and pressing: Wafer sheets are laminated, trimmed and pressed together by wafer laminating machine, wafer trimming machine and wafer flat pressing machine, respectively.

8. Wafer book cooling: Ball-shaped wafer books are delivered into cooling cabinet to adjust their temperature and humidity.

9. Cutting: A ball wafer cutting machine is employed to cut and create ball wafer biscuits on by one.

10. Separating: Wafer balls are processed by wafer separator to get dispersed, and then they are transported to other places by a conveyor.