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

Types of extruders for center-filled cookies

Two models share one co-extrusion design. The decision is output handling: trays for semi-automatic rotary-oven baking, or direct discharge onto a tunnel-oven belt at double the capacity. Each row maps a condition to one model.

Model Max capacity Output handling Baking route Power Eliminates if…
BEM3-6-TVS-VF 600 kg/h Reciprocating shuttle (VF) onto 400 × 600 mm trays; retractable tail conveyor + tray conveyor Semi-automatic, rotary-type oven 380 V three-phase, 7.8 kW Output must run inline to a tunnel oven, or throughput above 600 kg/h is needed — use BEM3-12-TVS
BEM3-12-TVS 1200 kg/h Direct discharge onto an 800 mm tunnel-oven belt (CB5 articulated wire mesh or steel belt) Inline tunnel oven 380 V three-phase, 8 kW Baking is on a rotary tray oven, or tray-based handling is required — use BEM3-6-TVS-VF

Choosing the tray model for an inline tunnel line forces manual tray transfer and caps output at 600 kg/h; choosing the tunnel model without a CB5 wire-mesh or steel belt risks shell breakage and filling leak at transfer.

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.

Warranty and Lead Time

AkayGAM co-encrusting machines carry a 1-year warranty against manufacturing and construction defects. Lead time is 3–4 months from order, as output handling (VF tray shuttle or tunnel-oven discharge), nozzle matrix, and cutting tooling are configured at manufacture.

Model Specifications

Common to all models

  • Top dough-feeding drums in engineering plastics, variable speed.
  • Sliding vane-type main dough feeders in hard chrome-coated black steel, variable speed.
  • Gear-type cream feeding pump, variable speed.
  • Continuous or intermittent operation.
  • Depositor body with vertical (nozzle-to-conveyor) adjustment.
  • Three cutting systems: wire, guillotine, and diaphragm.
  • 380 V three-phase.

Tab specifications below show only what differs between models.

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

Role: tray-output co-encrusting for semi-automatic rotary-oven baking at up to 600 kg/h. The VF reciprocating shuttle deposits onto 400 × 600 mm trays. Switch to BEM3-12-TVS for inline tunnel-oven baking or output above 600 kg/h. 380 V three-phase, 7.8 kW.

  • Reciprocating shuttle conveyor (VF); trays vertically conveyed to the product flow.
  • Retractable tail conveyor.
  • Tray conveyor.
  • Trays: 400 x 600 mm.
  • Total power consumption: 380V three-phase 7.8 kW.
  • Max. capacity: 600 kg/h.

Price Contact us for pricing

Export packaging is not included in the base price.

BEM3-6-TVS-VF technical drawing

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

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

Role: inline co-encrusting that discharges directly onto a tunnel-oven belt at up to 1200 kg/h — double the BEM3-6 output. Designed for an 800 mm tunnel-oven belt. Switch to BEM3-6-TVS-VF for tray-based semi-automatic rotary-oven baking. 380 V three-phase, 8 kW.

  • Designed for an 800 mm belt width of a tunnel oven.
  • Tunnel-oven belt must be CB5 articulated wire mesh or steel belt.
  • Total power consumption: 380V three-phase 8 kW.
  • Max. capacity: 1200 kg/h.

Price Contact us for pricing

Export packaging is not included in the base price.

BEM3-12-TVS technical drawing

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

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?

  • Cream-based fillings
  • Chocolate creams
  • Nut pastes
  • Jam-type fillings. Stability depends on viscosity and pump settings; stable core pressure improves sealing after cutting.

How do you prevent filling leakage?

Leakage is controlled by four factors:

  • Correct dough plasticity.
  • Stable dough-to-filling ratio.
  • Suitable belt or tray transfer.
  • 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.

BEM3-6-TVS-VF or BEM3-12-TVS — which model?

Output handling and capacity decide. Both share the dough feeders, cream pump, three cutting systems, and continuous/intermittent operation:

  • BEM3-6-TVS-VF: up to 600 kg/h, VF shuttle onto 400 × 600 mm trays, for semi-automatic rotary-oven baking.
  • BEM3-12-TVS: up to 1200 kg/h, direct discharge onto an 800 mm tunnel-oven belt (CB5 wire mesh or steel).

What is the warranty and lead time?

1 year against manufacturing and construction defects. Lead time is 3–4 months from order, as output handling (VF tray shuttle or tunnel-oven discharge), nozzle matrix, and cutting tooling are configured at manufacture.