Baked granola production
Baker Perkins has developed new systems to meet the rapid growth of baked granola cereal and baked granola bars.
Baking, rather than conventional drying, is the key feature of these new lines as baking imparts better taste, appearance and texture than the drying process, the company says.
The new TruBake oven features convection air circulating to give an even bake. Assisted cooling at the oven discharge binds the mass together to give the characteristic baked granola crunch.
After baking, it is kibbled to produce a smooth, bagged cereal of free-flowing consistency; final piece size can be adjusted to suit customer requirements. Bars are slit and guillotined before packaging.
Baking rather than drying ensures complete cooking of the oats; larger pieces can be used to improve texture, and caramelisation of syrup adds depth to flavour.
