Before the soda biscuits are shaped and enter the oven, it is necessary to preheat the oven's conveyor belt to about 9-15 meters. The dough must be heated instantly upon contact with the oven; the temperature at the bottom of the oven needs to be sufficient, and the exhaust fan should be strong enough to remove moisture. Use a combination oven for this purpose.
The soda biscuit dough contains baking soda (sodium bicarbonate), which releases carbon dioxide rapidly when heated, creating air pockets. If the initial temperature of the oven (or baking tray) is insufficient, the slow release of carbon dioxide from the dough as it contacts the cold surface will result in flat, unlayered biscuits. The water content in the dough must evaporate quickly during the early stages of baking. If the exhaust or ventilation is insufficient, the moisture will remain in the oven, causing the biscuits to become soft and lose their crisp texture. The oven should be divided into several temperature zones: the first zone should be a bit higher at 200°C/210°C for drying out, the middle (dehumidification) zone at 180°C/190°C for coloring, and the last (coloring) zone at 170°C/180°C.
Control the temperature according to different products.