The dough prepared in the mixer is spread in a certain thickness by the dough spreader. The spread dough is passed through 3 thinner rollers and dough of desired thickness is obtained. With the help of the Chisel Mold, the desired shape is obtained from the dough that has formed into a dough. Dough outside the shape is called lace dough. Lace dough is used by feeding back to the Dough Spreading machine. The shaped biscuit obtained is fed into the oven with the help of the oven release band and the biscuit is cooked. Cracker production is obtained in the same way as Hard biscuit dough. Differently, shine is obtained by passing it in the Soda Pool. Crackers that are not passed through the soda pool can be lubricated by adding aramo with the oiling machine located at the exit of the oven. We produce in accordance with the customer's building and the desired capacity in widths between 600 mm - 1500 mm