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Granola Cereal & Bars

Granola Cereal & Bars schematic
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1. Mixer & Live Bottom Bin

Dry ingredients are blended with oil and sugar to form a mass. The Live Bottom Bin then provides a metered feed to a feeder / spreader unit via an elevating conveyor.

2. Feeder / Spreader

Comprises a hopper and two contra-rotating feed rolls to create a loose sheet of constant thickness that is laid onto the oven band.

3. Compression Roll

Provides a final consolidation and gauging of the sheet before the oven.

4. TruBake™ Convection Oven

Removes moisture from the product and causes the sugar to melt.

5. Cooling Section

Binds the mass together to give the characteristic baked granola crunch.

6. Kibbling Unit / Slit & Guillotine

The sheet is kibbled into clusters for breakfast cereal, or slit and guillotined for bars.

  • Baked Granola

    Baker Perkins offers a range of equipment for the production of high quality cereal clusters and baked granola bars. Both products are made by mixing, forming and baking a continuous sheet that is kibbled into clusters for breakfast cereal, or slit and guillotined for bars.

    Crunchy granola is made by baking a loosely compacted sheet of ingredients before cooling, breaking and then kibbling them into the small clusters. The process relies on gentle handling and accurate baking to achieve the ideal balance between product quality and efficient production.

    The mixing process is a simple blending of dry ingredients with oil and sugar to form a mass. The dry ingredients are mainly oats, although other grains or dried fruits are often added.

    The mass is transferred to a Live Bottom Bin which provides a metered feed to a Feeder / Spreader unit via an elevating conveyor. The Feeder / Spreader comprises a hopper and two contra-rotating feed rolls to create a loose sheet of constant thickness that is laid onto the oven band. The pressure in the nip of the rolls ensures that the mass is spread evenly across the width of the oven band while the gap is adjustable to avoid damaging any of the ingredients.

    A Compression Roll on the oven infeed provides a final consolidation and gauging of the sheet before the oven.

    Baker Perkins' TruBake™ baking process removes moisture from the product and causes the sugar to melt. Assisted cooling at the oven discharge binds the mass together to give the characteristic baked granola crunch.

    A Pre-Breaker unit straight after the discharge of the oven does the initial breaking of the product sheet. The large pieces are then fed to a Kibbling unit that reduces the pieces to their final size.

  • Required Equipment
    Granola Production Equipment  

     

     

     

     

     

    Mixer

     

     

     

     

     

     

    Live Bottom Bin

    Elevating Conveyor

     

     

     

     

     

     

    Feeder / Spreader

     

     

     

     

     

    Compression Roll

     

     

     

     

     

    TruBake™ Convection Oven

    Cooling Section

     

     

     

     

     

     

    Breaking and Kibbling Units

Brochure: Breakfast Cereals

Brochure: Breakfast Cereals

Granola Products

Granola Products

View some of the granola products that can be made on Baker Perkins' process lines.

Cereal Innovation Centres

Cereal Innovation Centres

Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.