ENERGY BAR

Submitted by

Çilem Merve KIRINTI

Görkem KIRMIZIDAM

Aslıhan KURT

K.Burcu KOŞAR

Birsen LAFTAN

Ömer Faruk MİR

Advisor    

Prof. Dr. Fahrettin GÖGÜŞ                  

INTRODUCTION

Food bars are combinations of ingredients that provide food in a solid, low moisture form

They are consumed as a source of nutrients, as opposed to confectionery bars, which are consumed as sweet products

FEATURES OF BARS

The mysteries of controlling the texture of food bars can be understood only by a return to basic scientific principles

Positive features were identified as low cohesiveness, moistness of the bar mass, and moisture absorption

Negative features were described as hardness, roughness of the mass, excessive cohesiveness, and excessive density

About HIstory

Also known as snack bars or nutrition bars

The first energy bars were called “Space Food Sticks,” released in the late 1960s

They were manufactured by the Pillsbury Company

Evolution of bar market size and composition

Types of Bars formulations and compositions

RAW MATERIALS

IngredIents

Types of Bar

ENERGY BAR productION
FLOW CHART

PROCESS

Bars can be manufactured as;

Baked

Slab line

Cold extruded

PreparatIon of wet IngredIents

PREPARATION OF WET INGREDIENTS

The corn syrup is used between 80 and 82° brix

Syrup is heated to 88 °C

Texture depends on the temperature of mixing, shear, and mix time

MIxIng

For all bar types, the process starts with a mixing

Cooked syrup is added as 42% with dry ingredients in a mixer

To provide high shearing force to obtain  high viscosity doughs

PressIng

Mixture is placed onto a conveyor

Mixture travels under rollers

To form it into a slab, or sheet

Compress into thick sheet

cuttING

Bars are cut with using mechanical or ultrasonic cutting machine

CoolIng

The product is transferred onto a takeaway conveyor to feed a cooling tunnel

The temperature of product down to room temperature

packagIng

Products are packaged with;

polyethylene

Shelf-life of bars is changeable between 9 to 12 months

QualIty parameters

Sugar content ;25%

Moisture content ;12%

aw range ; 0.45 to 0.65

Color ; Changeable for product

Texture ;Crunchy

mICROBIOLOGICAL PROPERTIES

Mesophilic aerobic bacteria count < 104

Yeast and molds count < 103

Osmophilic yeast count < 102

E.coli, Staphylococus Aureus, Salmonella should not included

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