Granola is one of the most beloved breakfast menus for its versatility and convenience – you can put it in milk, use it as a topping for yogurt, or even make healthy cookies out of it. Setting up a granola production equipment line is quite similar to muesli. The only difference would be that the sheet of hard grains, nuts, and dried fruits goes through the baking process.
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Setting up your granola production equipment line
To make crunchy granolas, first, you need to create loosely combined sheets of grains, nuts, and dried fruits. You will bake these sheets and break them into small clusters as the final product. As the very first step of creating these sheets, the dry ingredients, sugar, and oil are blended in a mixer.
This mixed batch is evenly spread, and they go into a compression roll for gauging for the baking process, looking at the shape and level of the sheet. If there is no issue found, you can move these sheets forward to the convection oven, which allows sugar to melt and grains to be cooked. Then, the cooling tunnel will lower the temperature of these sheets, binding all the ingredients even more. Finally, the kibbling machine breaks down these sheets into small clusters.
Crunchy granola vs. granola bars
Are the process of making crunchy granola cereals and granola bars the same? Mostly yes. The very last parts of manufacturing these two products are varied. As it is mentioned above, making both crunchy granola and granola bars start from manufacturing these loosely combined sheets of ingredients. You bake and cool these sheets, and when it comes to forming the shape of these products, two different processes are taken. For granola bars, the sheets go through a slitter which is the process of a guillotine cutting the sheets into the shape of bars. For crunchy granola, the sheets are broken into small clusters with a kibbling machine.
Baking time and temperature of granola
One of the most important factors that can change the taste of granola is the temperature and time of baking. If the sheets of ingredients are cooked for too short, the ingredients cannot mature, and if they are baked for too long, the taste of the granola can be influenced. Also, if they are cooked at too high or low temperature, the color and the texture of the final product will not be ideal. Depending on the specification of the manufacturing machine, the time and temperature of the baking process will be different. Hence, to achieve the specific taste, level of crunchiness, and the color you are looking for, it is important to adjust the time and temperature of the oven.