APPLICATION
Mixing cereals and fruits in a granola mix
Granola is a mix of sweet, appealing ingredients coated into syrup to form bite-size chunks or bars.
BASE
Core products
The core products are milled, rolled, cooked, or expanded cereals enhanced with seeds, nuts, and fruit particles.
RECIPE
Ingredients
The core products are mixed and coated with syrup, which will bind them. The syrup is formulated to ensure agglomeration and taste. Nutritional expectations now drive the recipe.
- beet and cane sugar, molasses
- oil and fat
- fibres
- flavours
Depending on the proportions, the granola mix will retain a soft or crunchy bite after the finishing drying stage.
RECIPE
Ingredients
The core products are mixed and coated with syrup which will bind them. The syrup is formulated to ensure agglomeration and taste. Nutritional expectations now drive the recipe.
- beet and cane sugar, molasses
- oil and fat
- fibers
- flavours
Depending on the proportions, the granola mix will retain a soft or crunchy bite after the finishing drying stage.
PROCESS
How does it work?
The dry core products are mixed before being blended in syrup. The syrup is prepared separately by mixing, heating, and melting the various ingredients. The syrup is poured on the dry mix and stirred until complete dispersion; it forms a sticky, viscous mass. Depending on the final product definition, it is either formed and cooled or spread and dried.
Step 1.
Dry ingredient mixing.
Step 2.
Syrup addition and mixing.
Step 3.
Drying.
PROCESS
Coating system
The coating system can work batch-wise or continuously. The motion system may rely respectively on an agitator in a vat or a screw system.
PROCESS
Coating system
A continuous system offers a short residence time and ensures a consistent texture. The motion device must intimately stir the dense and dry mix without damaging the particles.
PRODUCT EVALUATION
How do you measure your success?
Key quality features
A sweet taste is not the sole criterium.
Texture
It is either chewy or crunchy.
Stability
Moisture migration or intake does not affect the texture.
Product integrity
Preserved ingredient shapes for chewy granola: no fines or too small particles for a dry.
Key quality parameters
The long and complex process uses multiple parameters.
Temperature
The temperature profile overtime during the mixing, setting, forming, and drying to achieve the proper crispiness or chewiness.
Design and operation
The mixing motion must be thorough without damaging the ingredients.
Dosage
The diversity of ingredients requires a careful dosage.
APPLICATION
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