Do you want to Start Fruit Bar Processing Business? Find here a detailed guide on how to manufacture a mango fruit bar with process and equipment.
The technology developed in mango fruit bar processing, the recipe of the bars is studied in its Physico-Chemical properties, Nutritional facts, and Organoleptic properties. Mango bar can be prepared from green mango, ripe mango, and mango juice. The growth rate of the mango fruit bar is 20 %. It can be predicted that few entrepreneurs may enter this venture along with other food-based products.
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Basic Steps to Follow to Make Mango Fruit Bar
Formation of quality bars in terms of set & appearance, texture, color, appeal, etc are important criteria chosen for the developing of the nutrient fortified mango bar. The basic steps to make mango fruit juice is the following:
Weigh mango pulp → Prepare sugar syrup → Prepared sugar syrup mix with mango pulp → Prepare whey protein slurry using water → Prepared whey protein slurry mix with mango pulp blend → Mix it with electrical mixer → Prepared mango pulp blend spread on stainless steel trays → Load in dryer → Second load second layer on the first layer.
Of the three protein sources, soy protein enriched mango bar contained 5.2% protein. But texturally the quality was poor. The protein content was low in whey protein used bar. But the texture of the whey protein used bar was very good.
Mango fruit bar processing fortified with Calcium fumarate had maximum (589mg%) calcium content followed by calcium carbonate (462mg%) and calcium phosphate (458mg%). Least was seen in citrate (364mg%) added mango bar.
The vitamin C fortified mango bar has retained maximum Vitamin content (206mg %).
As per the Food Standards & FDA (USA), Fruit bars should not have odd flavors or off-flavors
but must possess flavor typical of its kind. In mango fruit bar processing you should be careful about its color. Fruit bar texture shall be soft, not dry or hard without any foreign materials.
List of Machinery Required to Start Fruit Bar Making Business
A minimum space of 500 sq. meter is required to start a small scale fruit bar manufacturing unit. Ensure a proper supply of water sources near the factory.
The main types of machinery required are Baby Pulper, Fruit mill, Preparation Table, SS Trays, set of Knives, etc. Raw material mixing and boiling section consisting of a Holding Tank, Homogenizer, Steam-jacketed kettles, pump, etc. Tray dryers, Weighing scale, Toffee drawing and cutting machine, Cooling conveyor, Wrapping /Packing machine, Boiler, Trays, Preparation Tables, Trolley, electrical, Laboratory equipment.
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