Preserves Freshness & Quality
Airtight seals keep biscuits crisp by limiting exposure to moisture and oxygen while reducing breakage.
Biscuit manufacturers and bakeries know that fresh, attractive packaging is key to success. That’s why many are turning to flow wrap machines for biscuit packaging – specialized biscuit packing machines that wrap each cookie or biscuit in a neat, protective film. Using a flow wrap machine (a type of biscuit packaging equipment) can dramatically speed up production while keeping biscuits fresh, intact, and appealing on the shelf. In fact, biscuits and cookies are among the most common products packaged with flow wrapping machines due to their need for efficient, hygienic packing.
One of the best ways to appreciate flow wrapping is to see it in action.
Watch the Flow Wrap Machine in Action:
This video shows a horizontal flow wrap machine rapidly packaging products in real time. You can see how the items travel smoothly along the conveyor, get guided into position, and are then enclosed by the wrapping film. Within seconds, each pack emerges perfectly sealed at high speed. This demonstration highlights the precision, consistency, and efficiency that a high-quality flow wrap machine can bring to your production line – whether you’re packaging crisps, biscuits, or other snack products.
A flow wrap machine (also called a horizontal flow wrapper or flow pack) is the go-to biscuit packing machine for creating retail-ready “pillow packs.” For biscuit producers, this biscuit packaging equipment delivers speed, consistent presentation, and product protection — exactly what an automatic packaging machine for biscuits should provide.
Airtight seals keep biscuits crisp by limiting exposure to moisture and oxygen while reducing breakage.
Continuous motion wrapping enables high packs-per-minute output to scale production without bottlenecks.
Uniform pillow packs with clean seals enhance shelf appeal and strengthen brand perception.
Automation reduces manual steps and film waste, helping cut per-pack cost and improve accuracy.
Handles singles, pairs, or stacked multipacks — and adapts to different biscuit shapes and sizes.
Supports barrier films and optional gas flushing to extend freshness and reduce staling.
| Packaging Aspect | Before (Manual/Legacy) | After (Flow Wrap Machine) |
|---|---|---|
| Speed | Lower packs per minute; variable output | High, consistent throughput with continuous motion |
| Consistency | Inconsistent seal and pack appearance | Uniform “pillow packs” with clean fin & end seals |
| Product Protection | Greater risk of breakage & moisture ingress | Airtight seals help protect texture and shape |
| Labour Requirement | High manual handling and supervision | Automated infeed and sealing reduces manual steps |
| Film Usage | Potentially higher waste from inconsistent wraps | Efficient, repeatable wraps reduce material waste |
| Format Flexibility | Changing formats is slow and error-prone | Quick adjustments for singles, pairs, or stacks |
Table is illustrative; performance depends on machine model, film, and operating conditions.
Understanding how a biscuit flow wrap machine works can give you confidence in the technology. These machines use a horizontal form-fill-seal (HFFS) process, which continuously wraps products in film. Here’s a step-by-step look at how biscuits get flow-wrapped:
Infeed of Biscuits: Biscuits are placed onto the machine’s infeed conveyor, either manually or via an automatic feeder. They are aligned and spaced as they move forward, starting the packaging process.
Film Formation: A roll of packaging film (plain or printed plastic film) unwinds and is formed into a tube around the moving biscuits as they enter the wrapping zone. A forming collar or “forming box” folds the film into a tube shape, completely encircling each biscuit or group of biscuits.
Sealing the Pack: The machine applies seals to enclose the biscuits in the film. A longitudinal sealing system creates a seam (fin seal) along the bottom or backside of the pack, sealing the film’s overlapping edges. Next, a pair of heated sealing jaws crimp the film at the front and back of each biscuit (the ends of the pack), sealing those ends tightly around the product. This produces the familiar pillow-shaped pack with a secure fin seal and sealed ends.
Cutting: A cutting knife or rotary cutter then slices through the gaps between biscuits, separating the continuous tube into individual packs. Each biscuit emerges fully wrapped in its own sealed packet. The cutting is precisely timed with the infeed, so every biscuit is cleanly separated without wastage.
Discharge: The finished, wrapped biscuit packs are carried onward by an exit conveyor. From here, they can be manually collected or automatically sorted into trays, cartons, or cases for shipping. The flow wrapping cycle then repeats continuously with the next biscuits in line.
This automated process happens rapidly in a well-tuned biscuit packing machine. From the moment a biscuit enters the conveyor until it comes out wrapped, only a second or two may pass! The result is a stream of perfectly packaged biscuits, each protected from damage and contamination, and ready for retail or bulk packing.
Not all biscuit packing machines are created equal. Here are the most important factors to consider before investing in biscuit packaging equipment for your production line:
Match machine throughput to production demand: from 50–100 packs/min for small runs up to 300+ packs/min for factories.
Ensure the flow wrapper accommodates your biscuit dimensions and formats — singles, pairs, or stacked multipacks.
Check film compatibility (BOPP, laminates, eco-friendly films). Decide between heat seal or cold seal depending on product.
Choose semi-automatic for small bakeries or fully automatic with feeding & boxing for large-scale production.
Consider nitrogen flushing, date coding, or integration with cartoners/case packers to add value and shelf life.
Opt for stainless steel, food-grade construction that’s durable, easy to clean, and designed for continuous operation.
A reputable supplier should provide installation, spare parts, maintenance, and staff training for smooth operations.
Small bakeries may be fine with 50–100 packs/min, while larger facilities often need 200–400 packs/min to meet demand.
Heat sealing works for most plain biscuits. Cold sealing is better for chocolate-coated or heat-sensitive products.
Nitrogen flushing extends shelf life, while printers for date codes ensure compliance. Integration with cartoners streamlines packing.
The right flow wrap machine can truly transform your biscuit packaging process – speeding up production, ensuring freshness, and elevating your brand’s presentation. Don’t settle for subpar packing when a tailored solution is within reach.
Ready to take the next step? We’re here to help you find the perfect biscuit packing solution.
With the proper flow wrap machine in place, every biscuit you sell will be perfectly packed, fresh, and ready to delight your customers – all while optimizing your production for maximum efficiency.
The Flow Wrap Packaging Machines are used to seal products horizontally in printed or clear film packaging.