SUITABLE PRODUCTS
One layered bar platform can be configured for a wide range of bar concepts, with layer structure, thickness, dimensions and coating defined for each recipe.
Layered Protein Bars
Caramel-Based Nutrition Bars
Chocolate-Coated Bars
Decorated Bars
Bars with Granule Topping
Energy Bars
Date Bars
Raw Bars
Different formulations, layer structures and product designs are supported through project-specific configurations.
ONE PRODUCTION LINE. MULTIPLE PRODUCTS. BUILT FOR FUTURE GROWTH.
A production line is a long-term investment, and it should not tie you to a single product for its entire operating life. The Besim Makina layered bar line is modular by design: independent slab forming sections, flexible caramel application and optional downstream modules are configured around today’s products and can be extended as your range and capacity grow.
From layered protein bars and caramel-based nutrition bars to chocolate-coated and decorated products, one engineered platform supports multiple bar concepts. As consumer preferences change and new formulations arrive, the line gives you room to respond without starting from scratch.
Because every line is engineered around your product roadmap, we define together at the outset which equipment is shared across your products and which change parts or modules each new product needs. Your future range becomes part of the engineering from day one.
LAYERED PROTEIN BAR PRODUCTION LINE COMPONENTS
Layered protein bar production process: Prepared masses are fed to independent slab forming sections, where each slab is formed and calibrated to its target thickness. A flexible caramel application system adds caramel-based layer structures. The product is then cooled, cut and separated, and can be enrobed in chocolate, decorated and passed to downstream packaging. Cooling, enrobing and decorating modules are arranged to suit your product and factory layout.
BENEFITS
Layered bars are built from demanding masses: dense protein bases, sticky binders and high-viscosity caramel. Feeding and preparation equipment is engineered around each recipe, so every mass reaches its forming or application unit in a controlled way.
FEATURES
Optional kitchen and mass preparation equipment, mass feeding matched to each forming and caramel application section, project-specific batching and handling solutions, food-grade stainless steel contact surfaces, integration with the Omron-controlled line.
BENEFITS
Each slab forming section forms and calibrates its own slab, giving you independent control over the thickness of each slab. This lets you develop different layer structures and product designs on the same platform.
FEATURES
Two independent slab forming sections, thickness calibration for each section, adjustable calibration settings, forming surfaces and belts selected for the mass being processed, configuration according to recipe and product structure.
BENEFITS
A dedicated caramel application system adds flexibility to the layer structure, so caramel-based bars and protein-layered products can run on one platform. Granule sprinkling finishes products with nuts or similar toppings.
FEATURES
Additional caramel application system, caramel feeding and contact surfaces designed around the viscosity and temperature of the recipe, optional granule sprinkling system, application rate adjusted to the recipe.
BENEFITS
Cooling tunnels are engineered in direct, indirect or combined direct–indirect configurations, with cooling zones, airflow management and operating parameters designed around your product structure and coating. Cutting and separation equipment then turns the layered slab into finished bars of the required dimensions.
FEATURES
Direct cooling, indirect cooling or combined direct–indirect cooling tunnels, zone-based cooling and airflow management designed per product, longitudinal cutting and guillotine cross-cutting engineered around the layer structure and bar dimensions, lane spreading and product separation configured per project, servo-driven cutting as a project option, transfer conveyors matched to the factory layout.
BENEFITS
Besim Makina manufactures advanced chocolate enrobing systems and cooling tunnels for controlled coating application and integration with downstream cooling. Decorating adds visual differentiation, and packaging equipment can be integrated at the end of the line.
FEATURES
Advanced chocolate enrobing system with controlled chocolate temperature and circulation, integration with direct, indirect or combined cooling, decorating system, granule sprinkling, optional downstream packaging integration, Omron-controlled line operation.
TECHNICAL SPECIFICATIONS
Designed for target capacities of 450–500 kg/hour, with higher-capacity solutions available through project-specific engineering. Actual output is defined for each recipe and layer structure. The line combines two independent slab forming sections with an additional caramel application system, optional kitchen and mass preparation equipment, granule sprinkling and decorating systems, advanced chocolate enrobing, and cooling tunnels in direct, indirect or combined direct–indirect configuration. Cutting, product separation, transfer conveyors and packaging integration are engineered to the product and factory layout. Food-contact surfaces in food-grade stainless steel. Omron automation and HMI control system. Layer structure, layer thickness, bar dimensions, line layout and product changeover equipment are specified for each project.
- CAPACITY: 450–500 kg/hour target
- SLAB FORMING: two independent sections with calibration
- CARAMEL: additional application system
- MASS PREPARATION: optional kitchen equipment
- COOLING: direct, indirect or combined
- ENROBING & DECORATING: advanced chocolate enrobing, granule sprinkling
- EXPANSION: modular, project-specific
- CONTROL SYSTEM: Omron automation and HMI
FREQUENTLY ASKED QUESTIONS
It forms and calibrates separate slabs, applies caramel, then cools, cuts, separates, enrobes and optionally decorates the bars in continuous production. It is built for manufacturers who want to produce layered products today and keep the option to diversify their range tomorrow.
The line is engineered for target capacities of 450–500 kg/hour, and higher capacities can be developed through project-specific engineering. Final output is defined with you for each recipe and layer structure.
Each slab forming section calibrates its own slab, so you control the thickness of each slab independently. That makes it practical to develop and refine different layered bar structures on one platform.
The line can be configured with two independent slab forming sections and an additional caramel application system, so you can combine separately formed slabs with caramel application. The exact layer structure, thickness and product design are defined with you for each project.
Dense protein bases and high-viscosity caramel are central to the design of the line. Feeding, forming surfaces, caramel application and cooling are engineered around your formulation, and we recommend sharing your recipe early so it can be assessed during project engineering.
Yes, product versatility is a core advantage: layered protein bars, caramel-based nutrition bars, and chocolate-coated or decorated bars can all be planned on the same platform. Moving between products may involve setting changes, change parts or additional modules, which we define with you at the start so your product roadmap is part of the engineering.
Besim Makina designs cooling tunnels with direct cooling, indirect cooling or a combined direct–indirect configuration. Cooling zones, airflow management and operating parameters are designed around your product structure, coating and production conditions.
Besim Makina manufactures advanced chocolate enrobing systems for controlled coating application and integration with downstream cooling. Decorating and granule sprinkling can be integrated to give each product its own finish.
Yes. Kitchen and mass preparation equipment can be integrated as an option and engineered around your recipe, batch requirements and factory layout.
Our Protein Bar & Energy Bar Production Line is the platform for slab-based protein and energy bar products. The layered line is for manufacturers who want independent slab forming, caramel application and a broader, evolving product range on one modular platform.
Yes. The modular concept lets you add modules, extend capacity and introduce new product concepts as demand changes, planned through project engineering.
Typically your product recipe or formulation, target capacity, bar dimensions, desired layer structure, coating and decoration requirements, packaging format and available factory space. Besim Makina supports projects from engineering through installation, commissioning and operator training.