Innovative technology for cereal bars

The company Krüger & Salecker, one of the leading manufacturers of moulding machinery for the food processing industry in Europe, has been since 1948 familiar with the confectionery market and has been designing machinery for a wide field of application in this area. The focus lies on the processing and moulding of marzipan and similar pastes such as fondant, fruit pastes or fudge.

The company Krüger & Salecker, one of the leading manufacturers of moulding machinery for the food processing industry in Europe, has been since 1948 familiar with the confectionery market and has been designing machinery for a wide field of application in this area. The focus lies on the processing and moulding of marzipan and similar pastes such as fondant, fruit pastes or fudge.
Another area that has become increasingly important in recent years covers machines for bakeries and producers of health food. The moulding machines for the production of biscuits or cereal bars, and belt ­sprinklers, rum ball processing lines prepared for large-scale industrial production will be produced here. Due to the consistent development of Krüger & Salecker in respect to shaping and process­-ing of food, the company provides a unique technology to its clients, which enables them to move forward from the classic cereal bar, which is quite limited in shape and binding agents.
New forms as well as sugar- or fat-­reduced binder agents are just a few benefits of this technology, which allows its customers to launch innovative products of the future. Krüger & Salecker has its own laboratory, which is very often used by the customer’s product development departments in order to test the production under real conditions and with professional knowledge of technicians.
The company launched the new patented technology “GFT / GFW” for moulding cereals in 2010, for processing bars, bites, crispy balls, etc. The main advantages of this technology are: very compact system (max. 5 m² required space), moulding products with various shapes, shaping without any waste, no destruction of the ingredients, usage of different binding agents possible, reduction of binding agent percentage to only 15 – 30 %, direct placement before coating or oven, very short change-over times and quick and easy cleaning.