Cereals and cereal bars
Morning rituals are changing, driven by different lifestyles and socio-economic challenges. To meet this trend, industrial companies are developing new ranges that provide more than just cereals, they provide fruits too. We can provide fruit inclusions with controlled water content and water activity.
These product ranges, fruit hearts and fruit pieces are ideal for applications in cereals, muesli, fruit bars and energy bars, muffins, crumbles, cold or hot breakfasts with cereals.
- 150 g oat flakes
- 30g unsalted pecan nuts
- 15g sesame seeds
- 3-4 liquid honey
- 60g apple compote
- 60g chocolate nuggets
- 50g cocoa powder
- 20g apricot nuggets
Combine the oat flakes, pecan nuts, apricot pieces and sesame seeds.
Add the honey, compote and cocoa powder.
Put the mixture in a large baking dish. Spread it out and push it down firmly to make a thin layer of muesli.
Bake for 40 minutes to 1 hour at 170°C, keeping an eye on it.
When the mixture is dry and slightly golden, remove from the oven and break it up. Then add the chocolate nuggets. When it is completely cool, store in an air-tight container.
- 120 g dark chocolate
- 80g rolled oats
- 50g orange fruit centres
- 35g candied fruit (Bigarreau cherries / melon cubes / Amarena cherries…)
- 30g butter
Melt the chocolate and the butter in a bain-marie, putting a bowl over a pan of simmering water, and stir with a wooden spoon. At the same time, combine the orange fruit centres with the candied fruit.
Remove the bowl from the bain-marie and add the fruit mixture and rolled oats to the chocolate. Pour this mixture into a tin lined with buttered greaseproof paper, press down and smooth the surface with a spatula.
Chill for 1 to 2 hours until the mixture has hardened.
Turn out onto a board then remove the greaseproof paper.
crumble with candied fruits
- 500g of candied fruit
- 150g of flour
- 150 g butter
- 100g powdered sugar
Preheat the oven to 180 °C.
In a bowl, mix with fingertips the butter cut into pieces, flour and powdered sugar to obtain a sandy dough.
Put the candied fruit in a buttered dish and sprinkle them with the sandy mixture by crumbling.
Bake for 25 to 30 minutes.