Baker Perkins has developed a process for the production of baked granola cereal and baked granola bars. Granola can be formed into a range of products, enhanced with inclusions such as dried fruit, nuts, seeds, honey or chocolate chips.
Baking, rather than conventional drying, is the key feature of these lines, as baking is said to impart improved taste, appearance and texture compared to the drying process.
Crunchy granola is made from oats by mixing a blend of dry ingredients with oil and sugar to form a mass. This is formed into a loosely compacted sheet of constant thickness that is laid onto the oven band for baking; the texture can be lightened by including small pieces formed from other grains.
The TruBake oven is suitable for granola baking, with convection air circulating to give an even bake. Assisted cooling at the oven discharge binds the mass together to give the characteristic baked granola crunch.
After baking it is kibbled to produce a smooth, bagged cereal of free-flowing consistency; final piece size can be adjusted to suit customer requirements. Bars are slit and guillotined before packaging.
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