The production of hard biscuits involves a lamination process where the dough is formed and processed before being cut by rollers. The thickness of the dough is reduced using gauge rolls, which can be adjusted either manually or automatically. Any scraps from the cutting process are reprocessed into new dough. Typically, hard biscuits are baked in a radiant cyclothermic oven, sometimes with an added convection section for the final baking zone. For crackers, which require more energy, a direct g