Center-Filled Biscuit Dough Extruder

This machine is a co-extrusion (encrusting) depositor for producing center-filled biscuits and cookies. It forms an outer dough shell and an inner filling core through a transverse nozzle matrix, then portions the products using guillotine cutting, or diaphragm cutting.

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Applications for biscuit production

Typical products made with a co-encrusting machine include:

  • Center-filled biscuits with chocolate, cream, jam, or nut paste filling.
  • Wire-cut cookies.
  • Guillotine-cut bar.
  • Double-colored dough products with a filling core.

Types of extruders for center-filled cookies

We produce co-encrusting machines for small workshops and medium-sized confectionery manufacturers. Choose between models by required capacity, belt/tray handling, and the intended cutting style.

BEM3-6-TVS-VF center filled biscuit dough extruder
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BEM3-12-TVS co-encrusting machine for center-filled biscuits
center filled margarita cookie

BEM3-6-TVS-VF co-encrusting machine - technical features

  • Top dough-feeding drums are made of engineering plastics.
  • Top dough-feeding drums are with variable speed.
  • Sliding vane-type main dough feeders.
  • Main dough feeders are made of hard chrome-coated black steel.
  • Main dough feeders are with variable speed.
  • Gear-type cream feeding pump with variable speed.
  • Possibility to work in continuous or intermittent mode.
  • The depositor body includes a vertical adjustment feature.
  • Wire-cutting feature.
  • Guillotine-cutting feature.
  • Diaphragm-cutting feature.
  • Retractable tail conveyor.
  • Tray conveyor.
  • Trays can be used: 400 x 600 mm.
  • Total power consumption: 380V three-phase 7.8 kW.
  • Max. capacity: 600 kg/h.

BEM3-6-TVS-VF technical drawing

Technical drawing of BEM3-6-TVS-VF co-encrusting machine

BEM3-12-TVS co-encrusting machine - technical features

  • Top dough-feeding drums are made of engineering plastics.
  • Top dough-feeding drums are with variable speed.
  • Sliding vane-type main dough feeders.
  • Main dough feeders are made of hard chrome-coated black steel.
  • Main dough feeders are with variable speed.
  • Gear-type cream feeding pump with variable speed.
  • Possibility to work in continuous or intermittent mode.
  • The depositor body includes a vertical adjustment feature.
  • Wire-cutting feature.
  • Guillotine-cutting feature.
  • Diaphragm-cutting feature.
  • Designed for an 800 mm belt width of a tunnel oven.
  • Belt type of the tunnel oven should be CB5 articulated wire mesh or steel belt.
  • Total power consumption: 380V three-phase 8 kW.
  • Max. capacity: 1200 kg/h.

BEM3-12-TVS technical drawing

Technical drawing of BEM3-12-TVS co-encrusting machine

Design and operation of the BEM3 co-encrusting system

The machine is designed for manufacturing cookies with a continuous filling core. Wire-cut cookies and guillotine-cut bar-type center-filled cookies can be produced depending on installed tooling. VF series machines are equipped with a reciprocating shuttle conveyor. Fed trays are vertically conveyed to the product flow. The combination of a depositor, retractable conveyor and tray conveyor is suitable for semi-automatic production, as for baking rotary-type oven is used. Thanks to the transverse feature, optimized row distance achieves higher capacity. In case the oven tunnel is used for baking, we recommend the belt to be sheet metal or CB5 articulated wire mesh; other types of belts may break the dough shell and may cause a leak of center-filling. The machine has a vertical head adjustment, which allows variable conveyor-to-nozzle distance. For different dough cutting styles, nozzle-to-conveyor distance should be adjusted.

How co-extrusion works

In a typical center-filled biscuit line, dough and filling are fed to separate metering systems. The extrusion head forms a continuous rope where the filling stays centered inside the dough shell. A transverse nozzle matrix creates multiple lanes, and the selected cutting device portions products directly onto the belt or trays. The head height and nozzle-to-conveyor distance are adjusted to match dough texture and cutting type, helping prevent shell tearing and filling leakage.

Selection guide: dough, filling, and cutting

For center-filled biscuits, the correct cutting type and nozzle distance are critical. Wire cutting is typically used for cookie-style portions, while guillotine cutting is preferred for bar-type products. Diaphragm cutting is used when the product geometry or dough behavior requires a controlled closing action.

  • Dough must be plastic enough to form a stable shell without cracking.
  • Filling viscosity should be matched to the pump and core pressure to avoid blow-outs.
  • Nozzle-to-conveyor distance is adjusted for clean shape definition and minimal smearing.

Frequently Asked Questions

Answers to common questions about AkayGAM co-encrusting machines (BEM3 serie).

What is an encrusting (co-extrusion) machine?

It is a depositor that forms an outer dough shell and an inner filling core through one extrusion head. Products are portioned by diaphragm cutting directly on a belt or trays.

Which fillings are suitable?

Typical fillings are cream-based fillings, chocolate creams, nut pastes, and jam-type fillings. Filling stability depends on viscosity and pump settings; stable core pressure improves sealing after cutting.

How do you prevent filling leakage?

Leakage is mainly controlled by correct dough plasticity, stable dough-to-filling ratio, suitable belt/tray transfer, and the correct nozzle-to-conveyor distance for the selected cutting style.

Can the machine integrate with a tunnel oven?

Yes. For tunnel baking we recommend CB5 articulated wire mesh or steel belt, and correct head height to support the dough shell during transfer.