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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.

Which granola bars equipment do you need?

Entry-level automatic cereal bar machine

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Chocolate enrober for medium production capacities

Premium enrober for capacities from 100 to 500 Kg/h.

Metal detection system

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Slab forming machine

Turn the mixture of your ingredients, into continuous slabs for processing into bars, stands, or other s...

Strand forming machine

Form ingredient mixes into strands and slabs for further processing into bars, and other final product...

Strand forming machine for 2 masses

Form two-ingredient mixes into the shapes and layer combinations required for your fina...

Strand forming machine for 3 masses

Form three ingredient mixes into the shapes and layer combinations required for your fi...

Strand forming machine for creamy mixtures

Turn your ingredients mixture into strands and slabs for further processing int...

Strand cutting machine

Cut continuous strands and slabs of your ingredient mix into bars, strips, and other final product sha...

High-speed strand cutting machine

Cut continuous strands and slabs of your ingredient mix into bars, strips, and other fina...

Longitudinal strand cutting machine

Cut continuous slabs of your ingredient mix into spaced strands for further processing ...

Chocolate coating machine

Coat your product with chocolate or caramel. This is a chocolate coating machine born of many year...

Energy efficient chocolate enrober

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Continuous chocolate enrober

Do you need a large-scale 24/7 multi-product operation continuous chocolate enrober? Traditiona...
An entry-level chocolate enrober

Small chocolate enrober

Do you have a small-scale production environment but need the highest quality of enrobing? Higher qua...

Granola batch mixer

The production of granola-based recipes requires careful ingredients hand...

Small scale nut grinder

Many confectionery and bakery processes rely on the uniform grinding of raw ingredients such as nuts,...

Entry level cereal bar cutting table

The small-scale manual production of crunchy cereal bars, brittles, and similar produc...

Entry level cooker for cereal bar production

The creation of high-quality, flavourful crunch bars, brittles and similar pr...

Entry-level cereal bar making machine

Cereal and grain bars are increasingly popular, both as snack foods and as functional...

Recirculating batch dryer

Drying can be the most energy and time-consuming process in the food industry. This can have an ef...

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Binders keepers: getting that granola bar together

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.

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.

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.

Cereal, granola, or muesli, which is which?

Identifying whether the bar is cereal, granola, and muesli can be confusing. Among the three, cereal bars 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.

Muesli bars are different because of their method of production. Although similar, the process involves soaking the ingredients overnight in milk or juice usually from some sort of fruit.

Keeping that bar crunch during granola bar production

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.

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.

Processing steps involved in granola-bars making

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