Manufacture of granola and snack-food products

Abstract

A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

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       8 . A method of making a granola or snack-food product, comprising:
 a. mixing ingredients for said granola or snack-food product with a super-saturated sugar solution to obtain a formable mixture, wherein the mixing is carried out at an elevated temperature and the super-saturated sugar solution is liquid at said elevated temperature and the super-saturated sugar solutions sets when cooled to room temperature;   b. forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the super-saturated sugar solution is still liquid; and   c. cooling the precursor to set the super-saturated sugar solution, thereby obtaining the granola or snack-food product.   
   
   
       9 . A method of making a food product selected from the group consisting of a snackbar, a cookie and a breakfast cereal, comprising:
 a. mixing ingredients selected from the group consisting of nuts, fruit, dried fruit, cereals, and cereal products with a super-saturated sugar solution, said super-saturated sugar solution having a solids content of about 98% by weight, to obtain a formable mixture, wherein the mixing is carried out at a temperature of at least 100 degrees C. and the super-saturated sugar solution is liquid at said temperature and the super-saturated sugar solution sets when cooled to a temperature of about 25 degrees C., and   b. forming the mixture into a product precursor, wherein the forming is carried out at elevated temperature and whilst the super-saturated solution is still liquid.