Granola Capabilities

• We use Revent Rotating Rack Convection Ovens to create perfect tray-baked granola
• Our rotating rack ovens provide superior air flow and even heating while allowing us to be flexible in batch sizes
• Our granola starts with dry and liquid ingredients mixed together in Hobart Mixers before we portion it onto baking sheets
• We also feature kettle cooked syrups so that we can properly mix liquid ingredients to prevent the creation of flavor hot spots
• We offer a variety of tray-baked granola styles: loose cereal-like granola, muesli, small granola clusters, larger granola chunks, extruded granola bars, and extruded granola cookies

GRANOLA CEREAL

• We can execute a loose, cereal-like consistency in our granola
• We do this by using fewer liquid ingredients, which render the components more separate and less dough-like

GRANOLA CLUSTERS

• By utilizing more liquid ingredients, we can create more traditional granola clusters and chunks
• This gives us the desired texture and crunch of homemade granola

GRANOLA BARS

• We take granola recipes and adapt them to function with our Vemag dough extruder
• The compression in the Vemag binds the granola components into a bar, which is cut and deposited onto trays for baking before being flow-wrapped

GRANOLA COOKIES

• We can also adapt granola or breakfast cookie recipes to work in our Vemag dough extruder
• We can create granola cookies in any size by changing dies in the extruder