Compressing the flakes in the moulds forms them into biscuits, which then drop on to another moving belt. We can vary the size, weight and density of the moulded biscuits. The moulded biscuits go into an oven to be toasted for half an hour. Toasting removes excess moisture and further develops flavour, texture and colour. Reducing the moisture content makes the biscuits crisp and means they will keep fresh for longer.
Toasting also helps the flakes to stick together properly so that the biscuits remain intact.
Packing The packing machine turns the biscuits on their sides and brings them together in rows. It then automatically puts them in packets. At no stage are the biscuits touched by human hands. Polyethylene liners inside the cardboard packs help keep the biscuits fresh for up to twelve months. Sanitarium factories all around Australia produce millions of Weet-bix biscuits every week.