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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