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Granola bars enrobing Equipment

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.

Enrobing

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

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

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

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

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.

Continuous chocolate enrober

Do you have a small-scale production environment but need the highest quality of enrobing? Higher quality enrobers have traditionally only been available for more extensive volume lines, making them impractical and too expensive for smaller-scale use. Instead, you need a small chocolate enrober that works to your scale and budget yet offers built-in flexibility and the highest quality.


<h2>Fast, flexible, and easy enrober for quality results in small scale production</h2>
The Babyflex enrober is specifically designed to bring high performance to small production volumes. Offering a compact 320mm bandwidth and 1500mm take-off table, the Babyflex is light, portable, and easy to disassemble for cleaning and maintenance.

The built-in shaking table ensures a smooth and uniform coating at all times, and the Babyflex can handle chocolate, compound, and sugar coatings, providing you with excellent flexibility.

The Aasted Nielsen Baby Flex can perform total, partial, bottoming, and combination enrobing jobs. It's constructed entirely of hygienic stainless steel and is simple to clean and maintain.

Small chocolate enrober

When producing different snacks and sweets, each product will match a different carton size in packaging. A flexible cartoning system that can quickly switch from one packaging size to another maximizes production capacity while reducing the footprint of the working area.


<h2>Pack all cartons with a smart horizontal cartoning system</h2>
The VENTO Cartoner, from Mpac, is a hygienic food cartoning system often set up for customers who pack chocolate bars, energy bars, sweets, and other snacks. The unit is equipped with an advanced intelligent machine interface that provides information on machine status, predictive maintenance, and quick changeover procedures for better flexibility. It is made of hygienic stainless steel materials with an accessible design for easy cleaning. The system is servo-driven and coupled directly to its components for reliable operation and minimum wear over time. Its open design allows an optimal view of the machine’s operation and product flow. Packaging processes include carton erecting, loading, transportation, and closing.

Cartoning Machine For Snacks and Sweets

Accuracy is a primary concern for case-packing pre-packaged foods such as milk or preserves. But in order to position items into large cases at high speeds, the infeed system must quickly adjust to different packaging options, including cartons, cans, pouches, and doypacks.


<h3>Pack foodstuffs automatically in RSC and WA cases at high-speeds</h3>
The ALISIO, from Mpac, is a side-load case packing system for a range of pre-packaged formats. Snacks, beverages, and foods may be loaded into regular slotted cases (RSC) or wrap-around (WA) cases. The high-speed system reaches a maximum output of 25 cases per minute. At the same time,  the intuitive, user-friendly controls with Intelligent Machine Interface are designed for automatic changeovers of less than 10 minutes.

The system supports small batches allowing operators to switch between RSC and WA cases. Its open and robust construction makes all components accessible and easy to clean. The case magazine can be adjusted to accommodate up to 300 cases. The ALISIO is servo-driven and directly coupled to its components to minimize wear and improve operating life. A modular infeed design makes handling bags, pouches, cartons, and other types of packaging easy. The unit is designed to operate continuously with fewer stops for maximum productivity and is rated at 98% efficiency.

Side Load Case Packer For Packaged Food

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

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

Mpac Group is an industry leader in packaging automation, cartoning, and case-packing technologies.

Do you know how many different bars are on the market? From protein bars to cereal bars to chocolate bars, the options are endless. And if you want to beat the heat on a hot summer day, don’t worry; ice cream bars will come your way.

What all these bars have in common is that they often come in multi-packs sold in supermarkets or other shops. With all the different flavors and textures available, we asked Luc Smeet and Frank van Bentum from Mpac Group, if it matters what type of bar you put into the carton.

“<em>I see no differences. A bar is a bar for us,</em>” says Frank. Okay, we didn’t see this coming.


<h2>So what does matter when packing your bars into multipacks?</h2>
<em>“Finding the best solution based on a certain speed matters. So you’ll have high speed and low count and low speed and high count,” </em>says Frank.

That's because bars are sold in 4- or 6-packs, which are intended for supermarkets as well as in 24-pack display cases, for example, for gas stations.

Luc adds: “<em>When you have a brittle bar, you’ll need to reduce the speed a bit, but in general, the way we handle them is the same.</em>”

Bar orientation is important to figure out whether to use a pick-and-place system with suction cups or mechanical grippers. “<em>When the product is not flat or is packed on edge, the size of the product is not wide enough for the suction cups to hold the bars</em>,” Frank comments.

As for the box, the rotary feeder opens the carton a little at a time, in 3 or 6 steps, to avoid any damage. “<em>Doing it in steps makes the opening process more reliable than a single, strong movement</em>,” points out Luc.
<h2>Oops, it turns out there is a difference after all if you are making ice cream bars</h2>
Frozen food producers require a wash-down or hose-down system in their cartoning line to comply with the hygiene and cleaning requirements.

Bars containing dairy products are more susceptible to bacterial growth, and you need to clean the machine with steam and chemicals using a wash-down version. If your ice cream is dairy-free, a hose-down version that uses only warm water to clean spills and debris is enough.

You should also carton the ice cream bars quickly to prevent them from thawing.

“<em>Bars are kept at -18 °C,  and no one wants to work in such extreme temperatures. That’s why we have only 10 minutes to take them out and pack the bars without damaging them,</em>” concludes Frank.

Bottom line, no matter what type of bar you are making, do not hesitate to ask Luc and Frank for assistance in selecting the right solution to pack them in a box.

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Experts in a box – What type of snack bar are you packing?

Food

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

<span style="font-weight: 400">Cocoa production and the cocoa industry uses industrial processing technology to process and manufacture high quality cocoa products in many different forms. Did you know that cacao cultivation goes back centuries - to be specific, about 5300 years? </span><span style="font-weight: 400">This plant, with its long history, is also known for its versatile usage. From </span><span style="font-weight: 400">cocoa nips to cocoa butter, cocoa becomes a base to produce multiple products, ranging from food products to cosmetics. As you may already know, chocolate products are all made from cocoa as well. Hence, depending on what you intend to produce as the end product, as well as your recipe, your cocoa processing equipment line may change.</span>

Cocoa

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

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 within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

Find production technology for Granola bars enrobing, and connect directly with leading machine manufacturers worldwide

Granola bars enrobing Equipment

Which granola bars enrobing equipment do you need?

Chocolate enrober for medium production capacities

Chocolate coating machine

Energy efficient chocolate enrober

Continuous chocolate enrober

Small chocolate enrober

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