A method for making a granola or snack-food product comprises (a) mixing
ingredients for said granola or snack-food product with liquid binder to
obtain a formable mixture, wherein the mixing is carried out at elevated
temperature and the binder is liquid at elevated temperature and the
binder sets when cooled to room temperature; (b) forming the mixture into
product precursor, wherein the forming is carried out at elevated
temperature and whilst the binder is still liquid; and (c) cooling the
precursor to set the binder, thereby obtaining the snack-food product.
Apparatus for making the product is also described as is the product
obtained thereby.
