Here’s a comprehensive guide to help you start a fruit bar processing business, covering the process and equipment required for making mango fruit bars.
The skill utilized for mango fruit bar production and the formula of the bars is inspected in their Physical-Chemical characteristics, Nutritional truths, and Sensory characteristics.
Mango bars can be put together from unripe mango, mature mango, and mango juice. The progression rate of the mango fruit bar is 20 %. It can be anticipated that few business owners may go into this endeavor along with other food-based items.
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Basic Steps to Follow to Make Mango Fruit Bar
Making a nutrient-fortified mango bar requires quality standards for size, appearance, texture, color, and appeal. The steps to making mango fruit juice are as follows:
First, measure out mango pulp. Next, make the sugar syrup and combine it with the mango mixture. Create a whey protein slurry with water and incorporate this into the blend as well.
Mix everything together with an electric mixer, then spread it on stainless steel trays to dry. Layer another layer on the first one before loading it into the dryer.
Mango bars fortified with Calcium fumarate contain the most calcium (589mg%), followed by calcium carbonate (462mg%) and calcium phosphate (458mg%).
The least amount of calcium is in citrate-fortified mango bars (364mg%). Additionally, mango bars fortified with Vitamin C have the highest content of Vitamin C (206mg%).
According to the FDA’s food regulations, fruit bars should have a normal flavor for their type and no strange tastes. Mango fruit bars need to be specific about coloration and texture, as it should be soft without any outside materials.
List of Machinery Required to Start Fruit Bar Making Business
To begin a small-scale fruit bar-making business, at least 500 sq. meters of space is needed. Make sure there is a reliable water supply close to the factory.
Baby Pulper, Fruit mill, Preparation Table, SS Trays, and set of Knives are needed for the machinery. The raw materials must be mixed and boiled in a Holding Tank, Homogenizer, and Steam-jacketed kettles.
Tray dryers, Weighing scale, Toffee drawing and cutting machine, Cooling conveyor, Wrapping /Packing machine, Boiler, Trays, Preparation Tables, Trolley, and electrical and Laboratory equipment are required for this procedure.
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