Baking & Snack - October 2024 - 68
BAR PROCESSING
COATING SNACK BARS REQUIRES
THE PROPER TEMPERAMENT
dense products, while still being able to form more
delicate products effectively, is critical, " he said.
Porter added the ability to use a top and botLike
painting, coating snack bars involves significant planning and
the right skills to create an enticing product that looks as good as
it tastes. Often, just a very fine chocolate layer around 1 mm all
around and 1.5-mm base will do, noted John Price, sales director,
Spooner Vicars, a Middleby Bakery company.
" As the snack bar is already rich in flavor, there is no need to
add much chocolate, " he explained. " High quality is enrobed
with tempered chocolate, but it can be enrobed in a compound,
depending on the market. No decoration is needed since the snack
bar is already rich in ingredients such as extruded nuts. "
To ensure consistent enrobing, bar producers should quickly
turn over their icings and coatings. This approach reduces waste
due to product degradation or creating nonconforming products.
" The longer icings and coatings are exposed to atmosphere
and the more times the material is recirculated through a system,
the faster the material degrades, " said Chuck Sena, director of
sales and marketing, Axis Automation. " Ensuring that the material
is consumed quickly helps ensure that you are always applying
material in the optimal condition. "
Edward Porter, operations director, PTL Machinery, advised
using a tight, consistent enrobing curtain to ensure lower
variability in bar weights and more efficient use of coating product.
" Ensuring machine environment temperature is an oftenoverlooked
factor in the consistency of enrobed end products, " he
said. " By controlling the internal temperature of the enrober with
a high degree of accuracy, there is smaller variance in product
quality and viscosity, which yields more accurate end products. "
tom roller set at different temperatures during
forming allows producers
to create different
types of bars, especially unbaked energy and
nutritional varieties.
" Fast changeover or 'swap out' parts, easy sanitation
of the equipment and speed of redeployment
into production startup are all factors that can
greatly enhance the output of a line and the range of
products that can be formed on it, " he said.
Bar producers are also exploring different
sizes, such as minis that offer a more attractive
price point for budget-minded consumers to
larger ones that provide meal replacement for
people on the go.
" Handtmann equipment relies on a volumetric
pump, so manufacturers know how much volume
it's pushing out, " Lopez said. " You would just have
to change the inserts, which are the forms that are
placed at the outlet of the machine, to create different
sizes and shapes. "
He added that controlling the dimensions,
shape and weight of the snack bars can save
money in the long run because many ingredients
such as premium fruit and nuts are pricey. Proper
portioning is critical, especially on higher volume
lines that use Handtmann's FS-510 multilane machine
to produce bars.
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Baking & Snack - October 2024
Table of Contents for the Digital Edition of Baking & Snack - October 2024
Baking & Snack - October 2024 - Intro
Baking & Snack - October 2024 - 1
Baking & Snack - October 2024 - 2
Baking & Snack - October 2024 - 3
Baking & Snack - October 2024 - 4
Baking & Snack - October 2024 - 5
Baking & Snack - October 2024 - 6
Baking & Snack - October 2024 - 7
Baking & Snack - October 2024 - 8
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Baking & Snack - October 2024 - 69
Baking & Snack - October 2024 - 70
Baking & Snack - October 2024 - 71
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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