Baking & Snack - August 2010 - 41

44
GRANOLA BASIS AND PREP. The granola blend for
production of bars consists basically of oats and syrup,
mixed and tumbled to achieve an even coating. The
mixture flows down into an Aeroglide dryer where a
spreader lays down a thick bed that dries under heated
conditions for several minutes. At output, the granola
blend moves into super sacks and tote bins, some of
which are sent to the Montgomery and Quebec plants,
while others supply the internal silos on the bar line.
Popped or puffed
rice is also made inplant. A dough of rice
flour and water is fed
into an APV Baker
extruder, which cooks
the mixture and forces
it through a die. The
reduction in pressure
at the die plate puffs the
rice, and a knife cuts
◀ Cookies emerge from the
tunnel oven to be cooled
and properly hardened
before packaging.

'r

j

Y ty

it off into small pieces. The company makes several sizes of
puffed rice, according to the needs of various customers. The
rice cools as it is pneumatically transferred to storage.
Leclerc prepares its syrup in-house using two
5,000-lb mixing tanks and one 3,500-lb holding tank
by the granola line. The syrup is generally made a
day ahead to allow proper hydration.
"This is the most complicated granola line we run,"
Jean-Sébastien Leclerc said. The line is capable of applying a layer of fruit leather on top of the bars, a process no
other Leclerc plant has.
A prep station located on a mezzanine above the head
of the line houses the cooking system for the leather. Ingredients are mixed, cooked, pasteurized and vacuumevaporated to achieve the proper Brix and texture.
In the meantime on the main floor, the granola ingredients
come together in a horizontal mixer. The mass is dumped
into a feed hopper that meters it onto a moving conveyor belt.
The layer passes between two large-diameter rolls. If formulations call for chocolate chips, dispensers above the line meter
chips onto the granola, and a section of stiff metal fingers
work the chips into the sheet. Another set of gauging rollers
compress the sheet so it holds together. A third roller station
can be engaged to apply a layer of caramel, as required.

Gi

4

7

5

TIM'

BAKING & SNACK / August 2010

t e



Baking & Snack - August 2010

Table of Contents for the Digital Edition of Baking & Snack - August 2010

Contents
Baking & Snack - August 2010 - 1
Baking & Snack - August 2010 - 2
Baking & Snack - August 2010 - 3
Baking & Snack - August 2010 - Contents
Baking & Snack - August 2010 - 5
Baking & Snack - August 2010 - 6
Baking & Snack - August 2010 - 7
Baking & Snack - August 2010 - 8
Baking & Snack - August 2010 - 9
Baking & Snack - August 2010 - 10
Baking & Snack - August 2010 - 11
Baking & Snack - August 2010 - 12
Baking & Snack - August 2010 - 13
Baking & Snack - August 2010 - 14
Baking & Snack - August 2010 - 15
Baking & Snack - August 2010 - 16
Baking & Snack - August 2010 - 17
Baking & Snack - August 2010 - 18
Baking & Snack - August 2010 - 19
Baking & Snack - August 2010 - 20
Baking & Snack - August 2010 - 21
Baking & Snack - August 2010 - 22
Baking & Snack - August 2010 - 23
Baking & Snack - August 2010 - 24
Baking & Snack - August 2010 - 25
Baking & Snack - August 2010 - 26
Baking & Snack - August 2010 - 27
Baking & Snack - August 2010 - 28
Baking & Snack - August 2010 - 29
Baking & Snack - August 2010 - 30
Baking & Snack - August 2010 - 31
Baking & Snack - August 2010 - 32
Baking & Snack - August 2010 - 33
Baking & Snack - August 2010 - 34
Baking & Snack - August 2010 - 35
Baking & Snack - August 2010 - 36
Baking & Snack - August 2010 - 37
Baking & Snack - August 2010 - 38
Baking & Snack - August 2010 - 39
Baking & Snack - August 2010 - 40
Baking & Snack - August 2010 - 41
Baking & Snack - August 2010 - 42
Baking & Snack - August 2010 - 43
Baking & Snack - August 2010 - 44
Baking & Snack - August 2010 - 45
Baking & Snack - August 2010 - 46
Baking & Snack - August 2010 - 47
Baking & Snack - August 2010 - 48
Baking & Snack - August 2010 - 49
Baking & Snack - August 2010 - 50
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