Cereal bars.

Spending your spare time with sailing, biking, golfing, hiking or at work: it is good to have a break for enjoying a healthy and energysing Müesli bar.

Todays' production facilities run fully automised, have a flexible structure for recipe data selection and show a high reliability. By combining the continuous mixer type GCM with loss-in-weight feeder type DIW, Gericke created a well working team of basic equipment manufactured and developped by our own.

The customers' requirements for homogeneity and liquid injection get met.

Even sticky ingredients like raisins are fed separately and regularly. Highly viskose liquids re integrated in the product mass without causing any baking of product.

Cereal bar manufacturing

Gericke pays its high attention also to the aspects of easy cleaning when establishing a plant layout.

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Sugar handling
Sugar handling
Confectionary and dessert mixes
Confectionary and dessert mixes
Screening in a bakery ingredients line
Screening in a bakery ingredients line
Mixing of spices
Mixing of spices
Baby milk powder
Baby milk powder
Powder and milk derivatives
Powder and milk derivatives
Instant drinks
Instant drinks
Jam (preserving) sugar
Jam (preserving) sugar
Egg yolk powder
Egg yolk powder
Handling of lactose
Handling of lactose
Calibration of frozen products
Calibration of frozen products
Gericke elbow operating for milling companies
Gericke elbow operating for milling companies

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