➤ 60 February 2008 • The Manufacturing Confectioner T he vast majority of candy and formed food bars in the world are manufac- tured by pressureless extrusion. This type of extrusion uses forming drums to create a slab or ropes which are then cut to shape. This paper will cover the basic concepts of bar forming, concentrating on pressureless forming of multilayer candy bars including nougat and caramel layers; granola and cereal bars; dough-type nutritional bars; and fruit-based bars and ropes. There are various ways of configuring the forming drums, depending upon the actual bar to be formed. Examples of many of the possibilities will be discussed and illustrated in this paper. Process parameters such as drum surface temperature, product pre- conditioning, use of scrapers, etc., will all be discussed in detail. The advantages of pressureless extrusion for bar forming will be illustrated with examples such as constant product weight over the complete belt width and preser- vation of the integrity of fragile ingredients. Pressureless extrusion technology allows the product to be cooled while it is being formed, unlike pressure extrusion. The con- cept of this type of forming technology results in open drums or forming cylinders, which are accessible and easily cleaned. OVERVIEW Pressureless drum-based continuous bar- forming equipment can produce a wide range of bars, including soft candy; hard- boiled sugar mass like nut brittle and tof- fee; fruit bars; and protein bars as well as cereal and granola bars (Figure 1). All of these products can be single or multilayer or even a sandwich format. In addition, rope- forming capabilities can be used and this is common in the bakery industry to add lay- ers of stripes on cookies. A continuous bar-forming line layout con- sists of various components (Figure 2). It starts with a mixer to feed the mass into the former. The former creates an endless slab. Multiple formers can layer different types of Bar Extrusion Advantages of pressureless extrusion include constant product weight and preservation of fragile ingredients, but the biggest one is its precooling capability. Peter Koch Sollich KG Peter Koch is the area sales manager for Sollich, having joined the company in 2001. He has worked in the food industry as an electronic tech- nician with a Euro- pean chocolate equipment supplier. Figure 1 Continuous Bar Forming Candy Bars, Cereal Bars, Brittle Bars, Fruit Bars, Rope Forming
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60 February 2008 • The Manufacturing Confectioner
The vast majority of candy and formedfood bars in the world are manufac-
tured by pressureless extrusion. This typeof extrusion uses forming drums to create aslab or ropes which are then cut to shape.This paper will cover the basic concepts ofbar forming, concentrating on pressurelessforming of multilayer candy bars includingnougat and caramel layers; granola andcereal bars; dough-type nutritional bars; andfruit-based bars and ropes.
There are various ways of configuring theforming drums, depending upon the actualbar to be formed. Examples of many of thepossibilities will be discussed and illustratedin this paper. Process parameters such asdrum surface temperature, product pre-
conditioning, use of scrapers, etc., will all bediscussed in detail.
The advantages of pressureless extrusionfor bar forming will be illustrated withexamples such as constant product weightover the complete belt width and preser-vation of the integrity of fragile ingredients.
Pressureless extrusion technology allowsthe product to be cooled while it is beingformed, unlike pressure extrusion. The con-cept of this type of forming technologyresults in open drums or forming cylinders,which are accessible and easily cleaned.
OVERVIEW
Pressureless drum-based continuous bar-forming equipment can produce a widerange of bars, including soft candy; hard-boiled sugar mass like nut brittle and tof-fee; fruit bars; and protein bars as well ascereal and granola bars (Figure 1). All ofthese products can be single or multilayer oreven a sandwich format. In addition, rope-forming capabilities can be used and this iscommon in the bakery industry to add lay-ers of stripes on cookies.
A continuous bar-forming line layout con-sists of various components (Figure 2). Itstarts with a mixer to feed the mass into theformer. The former creates an endless slab.Multiple formers can layer different types of
Bar ExtrusionAdvantages of pressureless extrusion include constant productweight and preservation of fragile ingredients, but the biggestone is its precooling capability.
Peter KochSollich KG
Peter Koch is the areasales manager forSollich, having joinedthe company in2001. He has workedin the food industryas an electronic tech-nician with a Euro-pean chocolateequipment supplier.
Figure 1
Continuous Bar FormingCandy Bars, Cereal Bars, Brittle Bars, Fruit Bars, Rope Forming
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