Cereal Bars & Granola-Style Bars

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Firmness, hardness, stiffness, cohesiveness

Abstract

Food companies manufacture cereal and granola bars in almost every flavor and shape possible. These products are difficult to produce consistently given their complex mix of cereals, syrup matrices, types of fruit fillings, doughs and other ingredients. Manufacturers typically wish to measure the bars’ hardness, brittleness, crispiness, and cohesiveness. These parameters can be tested immediately after the bars are produced, and on retained samples over the products’ shelf lives. In many cases, the bar texture can be correlated to its dough/mix and the texture of the ingredients (e.g. crispy ingredients have a higher chance of producing crispy bars vis-à-vis ingredients which are not crispy). Crunchiness is also an issue which will be addressed in another application study.