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Protein bars cooking Equipment

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

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

The creation of high-quality, flavourful crunch bars, brittles and similar products depends on careful and consistent cooking. For small batch producers, hand mixing and manual temperature control is labour-intensive, time-consuming and provides inconsistent results. An automatic cooker that provides perfect temperature control and constant mixing allows the production of superior quality products even in small-scale production environments.


<h2>Automatic cookers for high-quality crunch bars and similar cereal products in small-scale production</h2>
The C Mod range of automatic cookers from MIA Food Tech allows smaller-scale producers to increase their efficiency and product quality by introducing automatic, precision cooking to their crunchy cereal product manufacture.

The C Mod line includes 4 different variants, offering cooking capacity of either 30 or 60 litres, and single spatula or planetary mix options to suit your exact requirements.

These MAI Food Tech cookers offer an efficient electrical heating system which maintains the ideal cooking temperature throughout the cycle, avoiding burning syrups. For maximum mix efficiency they use both head and bowl rotation, ensuring a perfect product mix in less time.

With all stainless steel construction, the C Mod range of cookers are quick and easy to clean, reducing the downtime associated with cleaning, sanitisation and changeover. The mixing bowl is electrically operated allowing for simple one-person operation when emptying, cleaning or filling.

Entry level cooker for cereal bar production

Cereal and grain bars are increasingly popular, both as snack foods and as functional foods using natural ingredients. Traditionally, a higher-quality softer bar has been difficult to produce economically in small-to-medium production environments. Additionally, standard machines have only been able to produce either moulded dry-grain based bars or extruded dried fruit paste-based bars, limiting production flexibility. A modern, purpose-designed machine that can address these issues is therefore an attractive proposition.


<h2>Flexible bar machine for grain or fruit paste-based products</h2>
The Bar 2 from DSC is a flexible entry-level machine for the production of extruded or moulded soft cereal bars.

For dry cereal mixes, the product is dosed onto a conveyor which passes it through a laminating roller to assert the initial thickness. A further laminating roller then produces the final product dimension.

For dried fruit pastes, two specially designed rollers shape the pre-mixed product into a fully adjustable extrusion.

For both product types the final stage is to cut to final product size. Cut dimensions can be selected by means of the built-in touchscreen control interface.

The HMI allows the creation and storage of multiple product recipes for easy recall, meaning simple one-person operation.

The whole machine has been designed to be simple to clean, with all product contacting surfaces easily accessible for hot water washdown.

Entry-level cereal bar making machine

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate well enough to ensure quality. By installing a modern flexible batch cooker with multiple operation options and varying batch sizes you can quickly enhance efficiency and flexibility. A flexible solution allows multi-product batch cooking, enhancing return on investment.


<h2>Flexible batch cooker with vacuum and overpressure cooking</h2>
The MultiCook from Enoop is a highly innovative tilted vertical vacuum batch cooker for the widest range of food products, including jams, soups, sauces, ready meals, baby foods, fruit fillings, and many more.

As well as being completely constructed of stainless steel and complying with all HACCP hygiene requirements, the MultiCook has a tilted design to improve mixing and emptying, reducing batch times.

The body of the cooking vessel is double-jacketed and externally thermo-insulated, and it is heated via saturated steam and cooled with cold water. The heating/cooling is divided into 3 zones. This enables processing of different batch sizes without risk of burning smaller volumes of product.

In addition to the heated jacket, the MultiCook has an internal heated cone. This further reduces cooking times and increases productivity.

Available in two sizes to meet your requirements, MultiCook features frequency controlled speed of impellers to allow even delicate mixing to preserve fruit pieces. Teflon-coated scrapers improve mixing capability and heat transfer.

Industrial vacuum cooker

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

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

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

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

With consumerism comes great responsibility. More and more are switching their diet towards vegan and vegetarian alternatives, varying from dairy to meat. As more plant-based meat technologies are being invented, the production is rising in popularity. Ever wondered which challenges come with that?

Plant-based meat

It took the scientific community almost 70 years to agree on the name ‘protein’ and discard the popular alternative, proteid. But protein powder processing still needed another five decades to be commercialized in the 1950s. Once extraction and purification could be industrialized, protein powder soon became a basic staple supplement.

Protein powder

Making.com is a new online platform that helps makers find production technology quicker by grouping it around the products they make.

Chickpeas for pumping up your muscle!

If you are looking for a meat, dairy, or egg protein alternative, you can try out @ChickP protein. This plant-based protein powder is, as you have guessed, made out of chickpeas!

<a href="https://www.chickp-protein.com/" target="_blank" rel="noopener">ChickP </a>protein powder contains 90 percent chickpea protein, which is the highest rate in the world so far. The protein used in ChickP’s protein powder is isolated from fibers, oils, and starches that can degrade quality. In this way, ChickP has achieved almost equivalent protein content to milk.

This powder is uniquely white - even whiter than many other plant-extracted proteins - so it can be easily modified. Also, due to its neutral flavor, smooth mouthfeel, and white color, this protein can be used in different types of foods, such as beverages, snacks, and cereals.

Try this innovative and nutritious chickpea protein in your plant-based food product!

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#Changemaker: Chickpea protein for your plant-based food product!

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

Cereals are also defined as breakfast food made from roasted grain and typically eaten with milk or yogurt. Cereal grain is a 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 cereal manufacturing equipment allow various options to appear on the market, ranging from cereals, granola, and muesli. Granola and muesli can be converted into cereal bars. The healthy, on-the-go snack bar shows a growing trend due to its nutrient content and convenience.

Breakfast cereal

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

Protein

After pasteurizing and homogenizing the raw milk, you need to ferment the milk with starter culture until solid curds and liquid whey is formed. Then, the liquid whey goes through a filtration and drying process to turn it into powder. Before sending it to packaging, flavorings are usually added.

Whey protein

<span style="font-weight: 400;">Have you ever heard of white chlorella?</span>

<span style="font-weight: 400;">Chlorella is often known for its high nutritional value and its iconic signature color -  green!</span>

<span style="font-weight: 400;">Chlorophyll in the algae causes chlorella’s distinctive green color, and this element is also the cause of marine taste and acidic flavor.</span>

<span style="font-weight: 400;"><a href="https://www.aliga.dk/" target="_blank" rel="noopener">Aliga</a> decided to remove this green color. </span><span style="font-weight: 400;">By removing Chlorofyl from Chlorella Sorokiniana, Aliga developed </span><span style="font-weight: 400;">white chlorella, which has</span><span style="font-weight: 400;"> high protein and amino acids content. </span>

<span style="font-weight: 400;">The white color and absence of fishy flavor allow the white chlorella to be used in many diverse food and supplement applications. This</span><span style="font-weight: 400;"> tasteless and odorless ingredient can go directly into recipe mixes without the need for masking agents.</span>

<span style="font-weight: 400;">Try this healthy and high-protein white chlorella for your food and supplement!</span>

#Changemaker: white chlorella as your next protein source!

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

<div>Would you try a protein drink made out of egg white?</div>
<div></div>
<div><a href="https://pro-up.it/en/" target="_blank" rel="noopener">Pro-up,</a> a company based in Italy, developed the first high-protein drink with egg whites! This is the first protein drink completely made without milk.</div>
<div></div>
<div>The company developed a formula that includes ovalbumin protein which is a type of protein often found in egg whites. This type of protein is easily digested and absorbed into body tissues.</div>
<div></div>
<div>Like the name of the drink - Pro-up 20 - it includes 20g of protein, which is equivalent to traditional market offerings. Conveniently, this drink can last 6 hours without refrigeration.</div>
<div></div>
<div>Choose this milk-free, sugar-free, fat-free, and gluten-free protein drink for your fitness!</div>
<div></div>

#Changemaker: Pro-up's egg white protein drink

A beverage is any kind of liquid or drink, usually other than water, made for human consumption. Beverages are further classified into two categories: alcoholic beverages and non-alcoholic beverages. Alcoholic beverages refer to liquids that contain 1% to 75% of liquor and are produced by fermentation such as wine, beer, or distillation such as vodka, rum, tequila. Non-alcoholic beverages are drinks that don’t have any liquor such as tea, coffee, fruit juices, soft drinks, and carbonated beverages. They can be produced premix or postmix, depending on the setup of your production line.

Beverages

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Protein bars cooking

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Protein bars cooking Equipment

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Entry level cooker for cereal bar production

Entry-level cereal bar making machine

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