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<h2>Binders keepers: getting that granola bar together</h2>
<p>To maintain the shape of granola bars, you may use binders. Fortunately, various healthy ingredients act as binders to better enhance your granola bar’s quality.</p>


<p>Good binders also reduce the water activity of your granola bars and contribute to shelf-life extension and quality improvement. Ingredients rich in fiber act as great binders. This lets them adsorb and bind all the other ingredients together with the sugar. Examples of these are oats and chia seeds.</p>
<p>You can also substitute sugars, an example of which is honey. Its sticky nature allows it to act as a binder for your granola bar. Using honey also reduces the glycemic index of your granola bars, providing sweetness but providing lesser calories.</p>


<p>Identifying whether the bar is cereal, granola, and muesli can be confusing. Among the three, <a href="https://making.com/cereal-bars">cereal bars</a> and granola bars share the same process, the only difference being in the grains you use. Cereal bars generally use refined grains while granola bars use whole grains. Cereal bar production is like that of granola bar production and basically follows the same sequence stated above.</p>
<p><a href="https://making.com/muesli">Muesli</a> bars are different because of their method of production. Although similar, the process involves soaking the ingredients overnight in milk or <a href="https://making.com/fruit-juice">juice usually from some sort of fruit</a>.</p>


Cereal, granola, or muesli, which is which?

<p>Developing the granola bar’s crunch depends on its and baking process. How you design your sheeting process determines the appropriate thickness of your granola bars. Setting the distance between your sheeter rollers and controlling the speed of sheeting develops the texture of your bars.</p>
<p>Baking parameters you use during your granola bar production facilitates the melting of sugars and helps achieve that perfect bar crunch. You can bake granola bars at 325 to 350 °F (162 to 176 °C) for 10 to 25 minutes.</p>


Keeping that bar crunch during granola bar production

Cooking

Cooling

Cutting

Enrobing

Mixing

Roasting

Let's make granola bars

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

You make granola bars from caramelized nuts, grains, and cereals, baking and shaping them into crunchy snacks. Granola bar production involves mixing, forming, baking, and cutting into bars. The quality of granola bars is affected by baking. How the sugar caramelizes and blends with the other ingredients determines the final taste and texture of your granola bar.

Granola bars

The cereal bar production line consists of mixing, cutting and cooling a dough of chosen ingredients. These can be seeds, nuts, chocolate chips, dried fruits - and many more options. It may seem simple, but it needs attention to provide an appetizing look and taste.

Cereal bars

In NASA's early years, a research program was established on how to provide food for astronauts while in space. In fact, in the 1960s, nutrition bars were launched with a label called "Space Food Sticks" because they were designed to allow astronauts to eat them easily while wearing their helmets. Protein bar manufacturing equipment is used to mix ingredients, extrude the mixture at a set temperature, cool the product before cutting it to size, coating it, and allowing it to cool to prepare it for packaging.

Protein bars

From Asia to America, different forms of puffed rice bars - or as known as Rice Krispies - are enjoyed in diverse forms. Puffed rice bars or popped rice bars are made of puffed rice, sugar (or sweetener that works as a binder), additional flavorings such as vanilla or chocolate, and perhaps different sorts of grains and nuts.

Rice crispies

Brittles are hard candies made of nuts such as peanuts and caramelized sugar. This candy has local variations around the world, such as panutsa mani in the Philippines, alegría in Mexico, and chikki in some parts of India. Are you interested in making one? Your peanut brittle making equipment should involve peanut preparation and processing, syrup preparation, ingredient mixing, slab formation and cutting, and packaging.

Brittles

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.

Granola

Buhler is a leading manufacturer of mixing, cooking, forming, cooling and cutting machines for the confectionery industry.

Delicious recipe ideas to get you started making Granola Bars

Quick and easy binder production

Automatic mixing and dosing

Flexible product sizes – bar sizes can be varied

Modern control and recipe management via touch panel

Variable and production-suited design

Start up your manufacturing of cereal bars or produce smaller batches to test and try out new recipes.


<h2>Automatic cereal bar made simple</h2>
The SnackFix from Buhler is an entry-level automatic cereal bar machine that serves the simple production of cereal bars and similar masses. The SnackFix consists of only two main components and represents an entry-level model for bar production. The cereal mixture is continuously mixed with a binder in the mass preparation unit. After mixing, the mass is delivered to the transport belt, formed to a continuous product slab by two equalizing rollers, and is then cut to the desired product width.

The line is a perfect solution for producing cereal bars if a wide range with a throughput of up to 130 kg/hr.

Both units can also be operated as stand-alone machines. The mass preparation unit can be continuously operated.
The cross-cutting unit can be used as an inexpensive forming and cutting line.

For starting with automatic bar production, Buhler supplies more than just an entry-level automatic cereal bar production line. They provide everything - from delicious recipe ideas for granola bars to the ingredients for binder production.

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Entry-level automatic cereal bar machine

Process

Food

Continuous

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Cereals are also defined as breakfast food that is made from a roasted grain and typically eaten with milk or yogurt. Cereal grain is the small, hard, and dry seed, which mainly harvests for human or animal consumption like wheat, maize, or rye.

Processed from the edible components of the grains, breakfast cereals contain rich nutrients and usually serve as the main course during breakfast meals. Different processing lines and food machines allow various options to appear on the market, ranging from cereals, granola, and muesli. Granola and muesli can be converted to cereal bars. The healthy, on-the-go snack bar shows a growing trend due to its nutrients content and convenience.

Breakfast cereal

When you are making chocolate you often have a special recipe that makes your chocolate products unique. No matter whether you are a small-scale craftsman or you are developing an industrial-scale production facility, there are technologies that can help you improve. Chocolate-making equipment for all sizes and tastes.

Chocolate

We continuously talk to suppliers of food processing and packaging technologies and gather important knowhow on how to create the smarter, better and greener food products. Are you into making food stuff and looking for ways to improve or set up your production process? Let’s navigate the world of food production technologies together!

Healthy snacks

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

liquid

solid

Biscuits are confectionery products that contain mostly flour, which you mix and bake with other ingredients as sweet or savory snacks. Biscuits production involves four primary processes: mixing, forming, baking, and cooling. For you to perform these processes, you need basic biscuit making equipment, including mixers, molders/cutters, and ovens.

Biscuits

Bonbons are chocolate confectioneries originating from the French royal court in the 17th century. From the French word bon meaning “good”, bonbons are chocolate candies with a filling inside, usually fruits, brittle, nougat, or caramel. Equipment for chocolate bonbons are varied and must be capable of chocolate tempering, molding, scraping, filling, and covering.

Chocolate bonbons

The beginnings of chocolate truffles are a bit like the treat itself, misshapen and dusty. But it is a sign of success when multiple sources claim credit for a recipe. Truffle balls manufacturing equipment today forms can truffles into perfect spheres, but the original deliciousness is left unblemished.

Truffle balls

It's always a good time to eat chocolate, but let's face it... During Easter time, it's even more impossible to resist those millions of chocolate figures popping up on the shelves like chocolate eggs or cute chocolate bunnies. But have you ever wondered how the hollow chocolate molding takes place?

Hollow figures

Hacos is a specialized supplier of chocolate manufacturing machines. Located in Belgium, Hacos' solutions are suitable for large or small chocolatiers.

Very robust, but still very easy to dismantle for cleaning

All movements are separately driven and can be set on the touch screen control panel

Offering a capacity from 100 to 500 Kg/h

Premium enrober for capacities from 100 to 500 Kg/h.


<h2>All movements can be set on the touch screen control panel</h2>
The ROBY from Hacos is a universal, Chocolate enrober for medium production capacities. The ROBY enrobers are very robust, but still very easy to dismantle for cleaning. All movements are separately driven and can be set on the touch screen control panel. Easy color change options available. Connection points for piping included. Separate enrobing and evacuation pumps. Available with or without automatic tempering. Offering a capacity from 100 to 500 Kg/h.

Chocolate enrober for medium production capacities

Enrobing your food products means coating them with additional ingredients such as chocolate, syrup, or sugar. By automating this process you produced homogeneous results and reduce wastage. Items are fed to the enrobing machine to be fully or partially covered. Following this, a blower and an agitator combine to shake any excess coating off the individual products.

Bakery production includes foods usually made from flour such as bread, biscuits, and cakes. Depending on the baked good you want to make, flour can be mixed with water or other ingredients producing a paste called dough or batter. The dough is then baked in the oven using dry heat. During baking, heat is transferred from the air to the dough, first on the surface and then in the center. Moisture and liquids escape through evaporation.

Bakery products

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps such as sugar dissolution, syrup cooking and cooling.

Sweets

anritsu-duw-wave-brochure-pdf

Anritsu-DUW-wave-brochure.pdf

Fruit dehydration is the earliest form of food preservation, with the earliest written record of dried fruits dating back to ancient Mesopotamian tablets, which contain the world’s earliest known recipes. Today, some of the most popular dried fruit snacks are raisins, dates, mango, pineapple, prunes, figs and apricots. Dried fruit processing equipment helps preserve the nutrients and sweetness of the fruit and prolongs its shelf life.

Dried fruit

Drying meat was the prevalent method of conserving meat cuts when food could not be chilled. But dried meat products developed into delicacies and remained a culinary mainstay long after the functional need for preservation was answered with refrigeration. The ancient techniques have been replaced by dried meat processing equipment, but the time-honored recipes remain unchanged.

Dried meat

Let's face it. No one can resist craving pizza for more than a couple of days. And in fact, cosmonaut Yuri Usachov didn't even make it while in orbit and received a pizza delivery through a rocket. Frozen pizza making process involves first creating the dough, allowing it to rise, and cutting it into the typical pizza shapes. After choosing sauces and toppings you prefer, you can let your pizzas cool in a spiral freezer.

Frozen pizza

Manufacturing potato chips is a farm-to-fork process from raw material to the final product. From washing and peeling to processing and frying and more in between. Freshly harvested potatoes are first washed, peeled, and sliced into thin potato slices. After washing them again to remove the starch, potatoes are then blanched, fried, seasoned, packed, and served, ready for your consumer’s enjoyment.

Potato chips

Anritsu Industrial solutions designs and manufactures inspection, weighing equipment and production management systems for food and pharmaceutical production lines

Size variations

Combination with checkweigher

For tall products (bottles, cartons)

For big bags/bulk flow

The inspection system automatically determines the best frequencies to maximize sensitivity for both ferrous and non-ferrous metals simultaneously.


<h2>Simultaneously detect for stainless steel and ferrous materials</h2>
The DUW dual frequency detection system has been patented from Anritsu. Adopting a simultaneous 2-frequency magnetization detection method. The dual wave (duw) series can detect both ferrous and non-ferrous metals. With over 40,000 industrial metal detectors installed globally, this Metal detection system, is reliable and easy to maintain and clean. With a duw series anyone can achieve high-sensitivity and stability.

Metal detection system

Packaging

Industrial metal detectors are used to check production processes for the presence of metal fragments that may find their way into the process via raw materials or due to machine failure. Choosing a suitable metal detector involves consideration of, for example, the type of container, physical form of the product, speed of the production line, desired accuracy of detection, and other related checks that must be performed on the product simultaneously.

Industrial metal detectors

Pharmaceutical

A crucial step before your products leave the production line is a quality check for dosage and standards. Equipment for measurement and control employs a range of technologies to detect inconsistencies in volumes, sizes, weights, and fill levels as well as to inspect goods for quality against a set of criteria. Specialized systems allow you to minimize the probability for error to its lowest possible, ensuring that both products and packaging meet your benchmarks.

Measurement &amp; Control

Pharmaceutical developments walk side by side with health advances to provide new medicines, treatments, and therapies that have increased life quality and extended life expectancy by years. Pharmaceutical manufacturing equipment helps deliver products to a great deal of the population, but there’s a significant share that doesn’t benefit from them yet. Over 2 billion people cannot get the medicines they need, according to the United Nations Industrial Development Organization, and local production might be a way to provide for these people.

Pharmaceuticals

Slab widths from 100 to 1300mm

Strand forming is possible for some substrates

Custom nozzles can create multi-layered and filled slabs

Substrate temperatures up to 100 C and densities as low as 0.4

Turn the mixture of your ingredients, into continuous slabs for processing into bars, stands, or other shapes. Reliable form slabs of pressure-sensitive or aerated products from substrates of a variety of consistencies. The pressure-free forming process ensures no change in density even for delicate product structures. This is a highly configurable line of smooth press rollers designed to accommodate a wide variety of process conditions.


<h2>A confectionery press for the most delicate substrates</h2>
The GP series of smooth press rollers from Buhler is a line of configurable confectionery rollers for producing tightly toleranced and highly consistent slabs of delicate confectionery substrates. Temperature, pressure, roller diameter, and nozzle style are all selectable and tightly controlled process variables. The height and configuration of the drive unit are also easily changed to seamlessly integrate with existing facilities and process equipment. In this Slab forming machine, the forming speed and slab thickness are infinitely adjustable and active substrate cooling during forming is available to ensure the highest quality confectionery product output.

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Slab forming machine

Dosing systems include hoppers, feeders, filling machines, and checkweighers. The selection of suitable dosing equipment depends on the need to dose by quantity, the size of each dose, and the desired dosing rate. The physical form of the material, health and safety requirements and the container to be filled are also important considerations. Dosing systems are used for filling containers in the pharmaceutical industry and for accurate dosing of ingredients in the food and chemical industries. Discuss your dosing challenge with us to receive advice on the most suitable solution for your application.

Dosing

Cookies

Height and forming speed are infinitely adjustable for easy integration with existing equipment

Double-walled, hopper, nozzles, and rotary bars

Working widths from 100mm to 1300mm available

Adaptable to your recipe, your additives, and your shape

Form ingredient mixes into strands and slabs for further processing into bars, and other final product shapes. This is a universal roller press for soft to solid substrates including those with added components such as nuts or dried fruits. Form slabs and strands as wells as bars and an infinite variety of shapes with custom nozzle geometry and cutting options.


<h2>Consistent, high-quality shape forming from a universal rotary bar roller press</h2>
The DP series of rotary bar press rollers from Buhler is a line of configurable confectionery rollers for producing highly consistent and tightly toleranced slabs, strands, and shaped bars of soft to solid confectionery substrates. Substrates with added components of a different texture are also readily processed. Temperature, pressure, roller bar geometry, and nozzle style are all selectable and tightly controlled process variables. The temperature of the rollers, hopper, and nozzles can be adjusted independently and high system pressures can be achieved when necessary to ensure an output product that consistently meets customer requirements.

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Strand forming machine

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food, preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex depending on regulations, type of fruit, texture and consistency, preservation methods, as well as sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for various stages of production that make the process quicker and more efficient.

Fruit pulp

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

Can have the same features as DP series single bar rollers when used with a single substrate

Digital RPM readout for each roller and substrate volume ratio

Form two-ingredient mixes into the shapes and layer combinations required for your final product. This is a universal roller press for two soft to solid substrates, including those with added components such as nuts or dried fruits. Form filled, hollow, or multi-layered slabs and strands of any shape and any volume ratio.
<h2>Consistent, high-quality shape extrusion of two substrates from a universal rotary bar press</h2>
The DDP series of twin rotary bar press rollers from Buhler is a line of configurable confectionery rollers designed to produce highly consistent and tightly toleranced slabs, strands, and shaped bars of two confectionery substrates. Soft to solid confectionery substrates, including those with added different texture components, are readily processed. The equipment can create layered and filled products in any volume ratio and any shape thanks to independently variable roller speeds and customizable nozzle geometry. Process control of temperature, pressure, and speed assures a consistent high-quality layered of filled product.

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Strand forming machine for 2 masses

Dough

Can have the same features as DP or DDP series single and Double bar rollers when used with a single or two substrates

Working widths from 100 mm to 1300 mm available

Strand speeds up to 5M/min

Form three ingredient mixes into the shapes and layer combinations required for your final product. This is a universal roller press for three soft to solid substrates including delicate ones including nuts and nougat. Form filled, hollow, or multi-layered slabs and strands of any shape and any volume ratio of one to three substrates.


<h2>Consistent, high-quality shape extrusion of three substrates from a universal rotary bar press</h2>
The DP3 series of triple rotary bar press rollers from Buhler is a line of configurable confectionery rollers for producing highly consistent and tightly toleranced slabs, strands, and shaped bars, of up to three substrates. Soft to solid confectionery substrates including those with added components of a different texture can readily be processed. Layered and filled products of up to three substrates can be created in any volume ratio and any shape thanks to three independent drives and customizable nozzle geometry. Independent process control of temperature, pressure and speed for up to three substrates assures a consistent high quality layered of filled product.

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Strand forming machine for 3 masses

Stainless Steel Housing

Pressure monitoring of substrate stream

Easy hopper removal

Working widths from 100 to 800mm

Independent temperature control of hopper, rollers, and housing for process optimization

Turn your ingredients mixture into strands and slabs for further processing into bars and other final product shapes. This is an easy-to-clean rotary Strand forming machine for creamy mixtures, soft or lightly whisked mixtures.


<h2>Consistently form slabs and strands of any shape</h2>
A single bar rotary press especially suitable for soft, creamy masses. A wide variety of soft substrates can be consistently processed into tightly toleranced slabs or strands of shapes limited only by customizable nozzle geometry. Working widths from 100 mm to 800 mm are available. Substrates such as doughs, fruit pastes, marzipan, truffles, pralines, fats, smooth brittle, toffee, coconut, and nougat can readily be processed. Additives like nuts and fruit pieces can also be included without issue. Special scrapers eliminate sticking of the substrate to rollers ensuring evenly distributed and consistent deposition. The machine includes few wearing parts and can be opened up in a few steps in the field for easy access to all surfaces for cleaning.

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Strand forming machine for creamy mixtures

Stainless steel construction

Special knives, including static heated, and ultrasonically agitated versions can be employed

Additional Servo-Controlled axes available: Up and down motion of lower knife, feeding belt speed, and transfer belt speed

Possible to link to existing PLC via RIO-Bus connection

Cut continuous strands and slabs of your ingredient mix into bars, strips, and other final product shapes. A guillotine-style transverse cutting machine for strands or slabs of a wide variety of products. Working widths from 300m to 2400 mm and up to 5 axis servo control for precise adaptation to most transverse cutting applications.


<h2>A transverse cutter with up to 5 axis servo control</h2>
The MS series of transverse cutters are designed as universal transverse cutters for a wide variety of customer applications typically involving straight cuts. Two servo axes controlling the up and down movement of the knife and movement of the knife in the direction of belt travel are provided standard. Options for 3 additional servo axes for even more control are also available. Optimal cut paths are achieved through independent axis programming with the special software. The cutting movement of the knife is synchronized to the belt speed and cutting length ensuring consistent product shape and no distortion. Cutting speeds of up to 700 cuts/ minute can be obtained.

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Strand cutting machine

Portion your mixture base into individual pieces using strand cutting technology. Strand cutters separate your material into longitudinal ribbons that are then sliced to the required size using a series of precision blades. The knife technology is suitable for a range of materials of different consistency and hardness.

Strand cutting machines

A cheeseboard demonstrates the different possibilities that milk and dairy can take. There are hundreds of recognized cheese recipes worldwide, but the main ingredients remain the same: milk, fermenters, salt, and time. Cheese manufacturers combine these elements to craft unique flavors, aromas, and textures. Advanced cheese making equipment provides better control over these elements to create ever more diverse cheeseboards.

Cheese

Standard working width of 200mm - 2400mm

Conveyor belt speed up to 20 M/min

Infinitely variable cutting and conveyor speed

Cut continuous strands and slabs of your ingredient mix into bars, strips, and other final product shapes. This is a high-speed transverse cutter capable of up to 1,000 cuts/min on all types of confectionery products including sticky ones. Cutting speed is indexed to transport belt speed to ensure straight cuts of constant length.


<h2>Accurate, consistent cutting at high speed</h2>
The HS series of transverse cutting machines work with widths from 200mm to 2400mm and handle belt speeds up to 20 M/min. With the cutting knives indexed to the infinitely adjustable belt speed, reliably straight and consistent cuts are assured even as belt speed is adjusted. The HS series cutters include specially coated transport belts to capture crumbs and other materials left over from the cutting process so only clean, precisely cut products leave the machine. Captured materials are subsequently removed from the transport belt with scrapers. Cutting knives are also cleaned of any residual material after every cut by use of special scrapers which allows the unit to be very effective in cutting even sticky substrates.

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High-speed strand cutting machine

Croutons

Knife arrays are integrated into a single shaft which can be easily raised and lowered by mechanical or pneumatic means

Working widths of .6M, .8M, 1M, 1.2M, and 1.4M are available

Several options for strand spacing after cutting including lateral, vertical, and combination lateral/vertical displacements

Cut continuous slabs of your ingredient mix into spaced strands for further processing into bars and other final product shapes. This is a longitudinal cutting machine for continuous slabs of all types of confectionery products. Rotating circular knives transform the solid product slabs into individual strands of any width.  Fanning features integrated into the belt feed system spread the product laterally to create consistent spaces between strands and no chance of sticking.


<h2>Cut and separate longitudinal strands with a single machine</h2>
The SG series of strand slitters are longitudinal cutting and spacing machines capable of cutting continuous slabs of virtually any product into strands of whatever width the customer’s product requires. Rotating knives perform the cutting against a special plastic backer or directly against the feed belt depending on the product. The knives are scraped clean with each rotation. The thickness, diameter, lubricating coating, and even temperature of the cutters is selectable to ensure consistent cutting without squeezing the slab for consistent uniform strand creation. Several options exist for spacing of the strands after cutting to adapt to any requirements of the customer’s subsequent processes.

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Longitudinal strand cutting machine

Chocolate in its liquid form is a versatile confection that can serve as a coating for different desserts. The liquid chocolate-making process utilizes a chocolate coating machine and goes through a number of steps before achieving a fine, high gloss, and sharp look. What makes all of this possible is the process of tempering.

Chocolate coatings

“A party without cake is just a meeting.” America's beloved chef, Julia Child, couldn't have been more right. Nowadays, cakes are a blaze of colors and flavors and it's amazing to think that it only takes a few basic ingredients and steps to make them. Mix fat, flour, eggs, sugar, water and salt to make the batter. After baking and cooling it, let your imagination run wild when it comes to toppings, fillings, and decorations.

Cakes

Rice cakes are a versatile, low-calorie, fiber-rich food consumed in many cultures either as a dish, like in Asian countries or as a healthy snack. Rice cake production and properties come in a wide range of varieties, and it’s important to have rice cake making equipment that can accommodate the manufacturing of all of them.

Rice cakes

Capable of continuous 3-shift operation for some coatings

Long service life of components even at high operating speeds

Easy maintenance and cleaning

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many years of confectionery industry experience. Chocolate, compound, or caramel coatings are accurately and consistently applied to any confectionery substrate. Customer needs such as ease of cleaning, precise coating weight control, and easier machine maintenance with less downtime have all been addressed with this design.


<h2>Tightly controlled confectionery coatings from an easy to maintain the machine</h2>
The Chocoat coating machine from Kreuter is a culmination of decades of confectionery industry experience. Precise chocolate and caramel compounds are consistently deposited at belt speeds of up to 20M/min by a machine designed for ease of maintenance and cleaning. Standard working widths from 420mm to 2000mm are available and coating weights are exactly reproduced across the entire working width.

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Chocolate coating machine

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

aasted-product-program-pdf

Aasted-product-program.pdf

Aasted is a worldwide market-leading manufacturer of production solutions within the chocolate, bakery, and confectionery industry.

Combined with a Nielsen energy efficient temper machine, this enrobing solution can save up to 2/3 on energy consumption compared to traditional enrobers

Direct injection technology ensures maximum chocolate mass quality, with enhanced quality of fat crystals and better homogeneity for outstanding end-product results with better gloss, more uniform thickness

Requires a smaller temper machine thanks to direct injection resulting in a lower cost enrobing solution

Very easy to clean, maintain and prepare for product changeover, maximising uptime and line efficiency

Do you need to reduce your energy costs and environmental impact, but need to maintain the highest quality of enrobing? Traditional enrobing machines that handle tempered chocolate mass are energy hungry, as standard designs sacrifice efficiency to maintain product quality. The latest energy-saving enrobers reverse this trend, offering the highest quality end-result with significant running cost savings.


<h2>Best quality enrobing with less investment and lower running costs</h2>
Aasted Energy uses a revolutionary new concept of taking tempered chocolate mass straight from your temper machine and directly injecting it to the consumption flow.

This means that the quality and consistency of the mass is maintained all the way to delivery, and allows your temper index and temperature to remain constant throughout the whole process. This reduces energy costs whilst giving the highest possible quality result. The Nielsen Energy is so efficient, that when combined with a SuperNova Energy tempering machine your energy costs can be reduced by up to 66%.

By keeping the chocolate mass 1 degree C higher than traditional enrobers the Energy ensures a more liquid chocolate mass with far fewer air bubbles. Like all other Aasted enrobers, the Energy is constructed of hygienic stainless steel and is easily accessible for cleaning, product changeover and maintenance.

For large scale 24/7 production the Energy is also available in an XXL version. Energy is available in band widths from 420mmm to 2,600mm to suit any production requirement.

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Energy efficient chocolate enrober

aasted-nielsen-enrobers-brochure-pdf

Aasted-Nielsen-enrobers-brochure.pdf

Quick turnaround of enrobing materials reduces costs and downtime, increasing throughput

Closed water system with built-in heat exchanger provides precision temperature control and provides consistent superior product quality

Wide range of auxiliary options allows deep integration with existing and new lines

Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditional high volume enrobers are cumbersome and time-consuming for shifting production, recipe change, and cleaning. This downtime impacts your efficiency. The latest design of high-capacity enrobers has an entirely removable bottom section, massively reducing changeover and cleaning times while having the flexibility to handle any enrobing requirements with the highest quality.


<h2>Provides all enrobing options 24/7 with large volumes and great flexibility</h2>
The Nielsen Master from Aasted is a complete enrobing solution for larger-scale production environments. Available in belt widths from 850mm to 2600mm, it is suitable for a wide variety of lines and products.

Superbly flexible, the Master features a completely removable bottom section which allows for a speedy changeover of enrobing materials, which will enable you to operate a multi-product line with minimal downtime.

Constructed entirely from stainless steel, the Master is easy to clean and easy to maintain.

For the ultimate in high volume high-speed production, choose the Master XXL version. Featuring two layers of enrobing, two bottoming systems, and two blowing systems, the Master XXL is designed for 24/7 high-speed production while maintaining the highest quality.

Let's make granola bars

Which granola bars equipment do you need?

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Tell us about your production challenge

Binders keepers: getting that granola bar together

Cereal, granola, or muesli, which is which?

Keeping that bar crunch during granola bar production

Processing steps involved in granola-bars making

Industrial vacuum mixers

Strand cutting machines

Industrial vacuum mixers

Strand cutting machines

Industrial vacuum mixers

Strand cutting machines

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