this is my first post here at ChefTalk, good afternoon everyone. I'm producing some new kind of granola bar and since business is fine, me and my guys need to think about ways to produce a couple of thousand bars each month (instead of a couple of hundred so far).
When the mass is ready to be worked into bar shapes, it strongly resembles MAOAM candy; it can be shaped but it's not runny at all. We're thinking about either:
1. using custom made baking sheets and some kind of hydraulic press in order to distribute the mass evenly, then cut everything with a metal form, or
2. using rollers - that's something that seems rather easy, I'm thinking of something that works like a big pasta machine. Slowly add the mass and the result is a long sheet of uniform height that can then be cut into the final bar shape. Problem is, common dough rolling machines do not have the required thickness, as the bars need to be about 0,4 inches high.
3. something else. I'm really looking forward to any suggestions or any input whatsoever here. Our product is good, the potential clients are even willing to pay for machinery up front, but the product shall never be mass-produced, so we're not talking about an industrial scale here. We're basically measuring each bar by hand right now, that takes a lot of time and is not feasible on a larger scale.
It is very possible that there's a very easy way to do what we want to do, but since none of us has a background in commercial cooking or backing, we just have no idea what that could be. Space is not an issue, our commercial kitchen is big enough.
Thanks a lot everyone! By the way, english is not my first language, so be easy on me when my descriptions sound a little strange and/or you can't fully understand them.