Baking & Snack - April 2022 - 57
EQUIPMENT
Cookie & Bar Processing
Dealing With
STICKY SITUATIONS
Developments in cookie and bar technology promote innovation
while making the best of difficult-to-handle batters and doughs.
by Dan Malovany
In the battle for share of stomach, cookies and bars play
the category crossover game better than any other products.
Cookies can be everything from gluten-free and
no-added-sugar healthful snacks to ooey-gooey, nutty
and chocolaty gourmet options that dare to contend in
the broader dessert category.
Snack, nutritional and granola bars also battle it out
with cookies in the grab-and-go arena while providing
energy-generating, protein-filled or other better-for-you
alternatives to on-the-go candy bars, muffins and almost
anything else that's sweet and satisfying.
" Often there's a thin line between what's a candy bar
and what's a snack bar, in many cases, especially if it involves
enrobing and those type of things, " observed Dan
Christie, sales manager, North America, Spooner Vicars
Bakery Systems, a Middleby Bakery company.
From a production standpoint, cookies and bars share
several processing similarities.
" With some additions, cookie lines can produce baked
granola, granola bars, health bars, co-extrusion cookies,
encapsulated or filled cookies, rotary moulded cookies,
rotary cut cookies, sheeted cookies and cake/brownies, "
said Sam Pallottini, director of cookie, cracker and pet
food sales, Reading Bakery Systems (RBS).
However, there's much more to processing them
than putting a round cookie into a rectangle shape, and
vice versa.
" For baked granola and granola bars, customers can
add a simple dough feed system at the beginning of the
oven along with a compression style roller while adding a
slitter and cutter to the post-oven section, " Mr. Pallottini
explained. " For health bars, it could be as simple as supplying
a new die and filler block for the wirecut or a bit
more evolved using some of the granola equipment. "
For co-extrusion cookies, such as fig bars, the wirecut
requires a new head with a larger gap, divider plate,
die and filler block. Mr. Pallottini added, however, that
bakeries will need to add a pump system for the inner
filling while using the current feed system for the
outer jacket.
Build in processing innovation
Overall, new products require versatility when it comes
to these sweet and sometimes savory snacking sensations.
" The ever-changing nature of the snack industry
means that the key to a successful line is flexibility, " said
Katie Winkle, sales director, Baker Perkins. " Being able
to adapt an existing processing line to accommodate
www.bakingbusiness.com / April 2022 Baking & Snack 57
Bar producers
rely on numerous
processing
applications to
create different
types of products.
©New Africa - stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - April 2022
Table of Contents for the Digital Edition of Baking & Snack - April 2022
Baking & Snack - April 2022 - Intro
Baking & Snack - April 2022 - 1
Baking & Snack - April 2022 - 2
Baking & Snack - April 2022 - 3
Baking & Snack - April 2022 - 4
Baking & Snack - April 2022 - 5
Baking & Snack - April 2022 - 6
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Baking & Snack - April 2022 - 8
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Baking & Snack - April 2022 - 100
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