How Oreo Cookies Are Made

The Process of Making Oreo Cookies

Origins of Nabisco and Oreo

• In 1898, several baking companies merged to form the National Baking Company, later known as Nabisco, marking the inception of the organization that would create the Oreo cookie.

• Today, Oreo cookies are produced in factories across 18 countries, collectively producing around 40 billion cookies annually.

Manufacturing Process Overview

• Hand-making cookies is impractical due to high production demands; thus, factories utilize heavy-duty machinery to produce over one billion cookies each year.

• Key ingredients for Oreos include flour, sugar, cocoa powder, vegetable oil, leavening agents (baking soda and powder), salt, flavorings, and vanilla cream filling. These ingredients are sourced from approved suppliers.

Mixing Ingredients

• The batter preparation begins with a worker adding heaps of sugar into an industrial mixer followed by two types of pre-processed cocoa for flavor and appearance.

• A specially formulated canola oil mixture is added to help dry ingredients combine into a batter; water is introduced next to create a bubbling chocolate mixture.

Dough Preparation and Molding

• Dry ice is incorporated to lower the temperature before adding flour; this results in less crumbly dough. A final mix includes leavening agents before shaping.

• Cookie dough is pressed through a grate into individual pieces using a molding machine that also engraves the iconic logo onto each cookie.

Baking Process

• Cookies transition from a silicon conveyor belt to a steel one for efficient baking; they pass through an 85-meter long industrial oven ensuring even cooking.

Cream Filling Production

• While cookies cool down post-baking, vanilla cream filling is prepared using powdered sugar, vegetable shortening, vanilla flavoring, and other ingredients for desired taste and texture.

Assembly Line Mechanics

• Once cooled adequately, biscuits are oriented correctly on conveyors for filling. A pump dispenses precise amounts of cream onto plain sides of biscuits.

Final Assembly and Quality Control

• Top biscuits are pressed onto filled ones; mechanical fingers separate them into bunches which are then placed into plastic trays.

• The entire process takes about 90 minutes with an output rate of 3,000 cookies per minute. Quality control checks ensure standards are met before packaging.

Distribution