APPLICATION

Mixing cereals and fruits in a granola mix

Granola is a mix of sweet, appealing ingredients coated into syrup to form bite-size chunks or bars.

Updated Oct 29, 2021 - 10 min Read

BASE

Core products

The core products are milled, rolled, cooked, or expanded cereals enhanced with seeds, nuts, and fruit particles.

RECIPE

Ingredients

The core products are mixed and coated with syrup which will bind them. The syrup is formulated to ensure agglomeration and taste. Nutritional expectations now drive the recipe.

  • beet and cane sugar, molasses
  • oil and fat
  • fibers
  • flavours

Depending on the proportions, the granola mix will retain a soft or crunchy bite after the finishing drying stage.

PROCESS

How does it work?

The dry core products are mixed before being blended in syrup. The syrup is prepared separately by mixing, heating, and melting the various ingredients. The syrup is poured on the dry mix and stirred until complete dispersion; it forms a sticky, viscous mass. Depending on the final product definition, it is either formed and cooled or spread and dried.

1.

Dry ingredient mixing

E

2.

Syrup addition and mixing

E

3.

Drying

PROCESS

Coating system

The coating system can work batch-wise or continuously. The motion system may rely respectively on an agitator in a vat or a screw system.

PROCESS

Coating system

A continuous system offers a short residence time and ensures a consistent texture. The motion device must intimately stir the dense and dry mix without damaging the particles.

PRODUCT EVALUATION

How do you measure your success?

Key quality features

A sweet taste is not the sole criterium.

Texture

It is either chewy or crunchy.

Stability

Moisture migration or intake does not affect the texture.

Product integrity

Preserved ingredient shapes for chewy granola: no fines or too small particles for a dry.

Key quality parameters

The long and complex process uses multiple parameters.

Temperature

The temperature profile overtime during the mixing, setting, forming, and drying to achieve the proper crispiness or chewiness.

Design and operation

The mixing motion must be thorough without damaging the ingredients.

Dosage

The multiplicity of ingredients requires a careful dosage.

How to tackle a project?

Do you want to develop or improve the coating of a food product? Or do you have a problem that we can solve with a coating application?

First, write the brief, and define the purpose of the coating: aspect, texture, taste, flavour, preservation, and functionality.

Core product

What is the core centre to coat? Composition, size, shape, texture, moisture, bulk density.

Ingredients

Are they specific ingredients to apply, or are you looking for the right ingredients?

How does it work?

Upstream

Where does the core product come from? How is it shaped?

Coating process

Is there an existing process, or are you seeking a technical solution?

Downstream

A finishing step is probably required to stabilize and give its characteristics to the coated product.

Step 1

Upstream
Forming process

Step 2

Syrup addition and mixing

Step 3

Downstream
Finishing process

Coating system

The challenge is to reproduce at a larger scale what has been done manually in the kitchen or at the bench scale. What operating principle to choose: band, pan, tumbler with dipping, dribbling, dispersing, spraying.

Coating system

If existing, what are the coating system characteristics? Type, capacity, making. Any picture, documentation, or reference of it? Where to source it?

How do you measure your success?

Key quality features

A sweet taste is not the sole criterium.

Texture

It is either chewy or crunchy.

Stability

Moisture migration or intake does not affect the texture.

Product integrity

Preserved ingredient shapes for chewy granola: no fines or too small particles for a dry.

Key quality parameters

The long and complex process uses multiple parameters.

Temperature

The temperature profile overtime during the mixing, setting, forming, and drying to achieve the proper crispiness or chewiness.

Design and operation

The mixing motion must be thorough without damaging the ingredients.

Dosage

The multiplicity of ingredients requires a careful dosage.