A much-loved breakfast staple since the 19th century, granola is created by mixing and twice-baking rolled oats, nuts and seeds to achieve its notably crunchy texture. Dried fruit and sweeteners, like honey and maple syrup, are common additions to enhance the flavour and appeal. Originally known as ‘granula’ by its inventor, James Caleb Jackson, the term ‘granola’ was coined by Dr. John Harvey Kellogg to end a legal dispute[1].
Today, we are seeing a rise in consumer interest in choosing granola, reflecting a conscious effort to eat more natural, healthier foods, as ingredient transparency becomes increasingly scrutinised. In response to this demand, European Process Plant Ltd (EPP) supports manufacturers with practical, knowledge-led solutions that improve operational efficiency without sacrificing quality, flexibility or control.
Engineered for Excellence
EPP are delighted to offer a complete solution for granola production – from ingredient reception & handling through mixing and baking ready for packing.
An integrated solution delivers perfect mixing prior to ensuring an even bed of product is fed through the steel band impingement oven to deliver the ideal bake before being rapidly cooled ready for packing. Solutions can be tailor made to meet the required throughput.
At the heart of the process is the SENIUS steel belt impingement oven. The ovens are designed for low energy consumption while delivering consistent, uniform baking and toasting, which are key requirements for high quality granola. The oven can be heat via gas or electricity.
Installed in production lines worldwide (in as little as one week), SENIUS tunnel ovens provide precise control over heat transfer and airflow, ensuring even colour development, optimal crunch, and consistent results. SENIUS tunnel ovens suit a wide range of applications, including lines for cakes, cookies, crackers, pies, pastries, sausage rolls, pizza, profiteroles, pet food as well as granola.
Precision Technology with Proven Expertise
“Granola may look simple, but achieving consistent colour, crunch and quality at scale is anything but” says Steve Merritt, Managing Director at EPP. “With SENIUS equipment, we enable bakeries to take full control of the process while improving efficiency and reducing energy use. Our role at EPP is to make sure customers have the right technology and the right support to produce high quality granola reliably and consistently, batch after batch.”
To learn more or to arrange a demonstration, please contact EPP, the exclusive supplier of SENIUS Equipment in the UK and Ireland. Visit www.eppltd.co.uk or contact one of the EPP team sales@eppltd.co.uk.
[1] https://www.telegraph.co.uk/health-fitness/diet/nutrition/is-granola-healthy/