PTL 400 PRESSED GRANOLA BAR LINE

This line Includes:
Processing Kitchen PTL SizingRoller 400 Slitter PTL Conveyor PTL Ultrasonic Guillotine 610U PTL Conveyor PTL Conveyor (over the top conveyor) PTL Conveyor PTL Conveyor 90 degrees PTL Conveyor
- bar orienter ThermoScientific APEX100 metal detector w/ conveyor & reject station Inline Timing Conveyor HoPak Flow Wrapper HP-350VR PTL Transfer conveyor PTL Conveyor (over the top conveyor) PTL Conveyor PTL Conveyor 90 degrees PTL Conveyor
- bar orienter ThermoScientific APEX100 metal detector w/ conveyor & reject station Inline Timing Conveyor HoPak Flow Wrapper HP-350VR Food Grade Transfer Conveyor
Year: 2011

DESIGN BASIS OF PLANT
To produce Nutritional/Health Bars from pre mixed materials to presentation to packaging equipment,
bar management infeed.
Production rate: 300 bars per minute
Temperatures in: 100F (37C) - TBC
Temperatures out: 68-72F (20-22C - TBC
Temperature within the Bar Line room: 65F to 68F
Product width: TBC Number of bars across slab: TBC Bars cut length wise, and are to travel down the process short edge leading.
Bar weight: 30 grams - TBC Belt speed: 2.5 fpm - TBC Basic product make up (ingredients): see following

PRODUCT INGREDIENTS
(First two lines for each bar represents ~70% of the formula) Fruit Bar Soy
- Rice protein nugget Malt extract (syrup) & honey
- these ingredients are caramelized prior to running bar.
Fruit pieces 1/4 inch (5mm) dice - mango, pineapple,
banana & strawberry Strawberry powder (freeze dried)
Almond slices Inulin and bamboo fiber.
Wheat germ & soy bean oils, lecithin & tocopherol Salt and natural flavors.
Chocolate Bar Soy - Rice protein nugget Malt extract (syrup) & apple juice
- these ingredients are caramelized prior to running bar.
Cocoa powder Milk and semi-sweet chocolate pieces
Fruit pieces ¼ inch (5mm) dice - raspberry & banana Macadamia nut pieced (3-5 mm) & almond slices Inulin and bamboo fiber.
Wheat germ & soy bean oils, lecithin & tocopherol Salt and natural