Cereal Bars Home › Products › Cereal Bars Scroll Left Scroll Right High Speed Mixer High Speed MixerDough is mixed with a unique, shafless mixing blade that ensures good dispersion of ingredients. Mixed dough is automatically discharged into a dough feed system or tub. In many facilities, the mixer is located on the floor above the main line: mixed dough is discharged into the dough feed through a floor chute. Read More ✕ TruClean™ WirecutTruClean™ WirecutDough and filling are fed down passages machined into filler blocks to create a continuous strip of filled product. A third product stream can be added via a pump. Read More ✕ GuillotineGuillotineCuts the continuous strip of product into bar lengths. Product length is easily and quickly adjusted between bite size and full size bars. Read More ✕ TruBake™ Convection OvenTruBake™ Convection OvenBaking is achieved by jets of hot air directed onto the product from plenum chambers above and below the band. The air is heated by a single burner in each zone and, once spent, is recirculated with a proportion being exhausted to maintain bake chamber humidity. High pressure in the plenum chambers ensures even distribution of air across the band, providing an even bake. Read More ✕ The key to sustained growth and market share is to continually add interest and variety, and Baker Perkins offers proven equipment that enables imaginative manufacturers to extend their product rangeEnd product varietyBaker Perkins’ wirecut technology allows filled bars to be produced with an unlimited variety of sweet and savoury fillings, including low fat options. There is an extensive choice of shapes, profiles, fillings and toppings that provide an alternative to the conventional brick shaped bar. Ingredients with recognized health benefits such as whole grains, nuts, fruit pieces, low-carb crispy pieces, fibre, soy and whey protein can all be included.Baking is betterA key factor in differentiating bar products is baking. This allows the development of flavours, colours and a variety of textures not achievable with cold forming techniques. Baking adds interest to the sector and is likely to increase in popularity as consumers’ tastes in bars develop and they look at products offering greater taste and variety.Low cost conversionIn addition to providing new systems, Baker Perkins can convert existing cookie and biscuit systems to produce bars, without large scale investment.Suggested Product Opportunities Breakfast Bars Filled Bars Toaster PastriesRequired Equipment High Speed Mixer TruClean™ Wirecut TruBake™ Convection Oven