PROTEIN BARS

Starting with nougat production lines, Rollermac Boscolo has developed a specific cooker for baking dough for cereal, protein, granola, and other bar products. The Rollercrunch model comes in two production capacities: 30 and 60 kg.
 

The double-wall heating system allows the binder (sugar syrup, honey, rice syrup, and similar) to be cooked and the dough to be added, mixing it evenly. Once the product is cooked, the product can be unloaded via the automatic tilting of the bowl. For artisanal production, the product can be cut with the Rollercut_MINI, Rollercut_TXS, and Rollercut_crispy cutters, which also allow the product to be flattened using the included horizontal spatula.
 

For more industrial production, we offer extrusion systems or continuous lamination systems. Both include systems for forming the laminated sheet and subsequent longitudinal and transverse cutting systems for forming individual bars. At the exit, we can integrate chocolate enrobing lines with CLIMATICO cooling tunnels and/or RUBIO flow packs for packaging.