Product category: Complete lines for the Production of liquorice confectionery
BCH is regarded as the world leader and has built an extensive knowledge base in the processing and handling of very viscous products like liquorice / licorice and fruit twist. In fact BCH produced their first liquorice / licorice press 170 years ago, in 1835, and has been producing equipment for liquorice ever since.
This has been as a result of a high demand to develop new products and innovation. A number of full turnkey process lines have recently been completed for various confectionerymanufacturers across Europe and America, including fully automated lines for the production of both continuous extruded liquorice / licorice and liquorice / licorice allsorts.
From design and manufacture BCH can offer full ingredient feed systems to final guillotining offering product flexibility in terms of co-extrusion combinations and glazed or sugar dusted finishes.
Product category: Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
The BCH 100% fruit cooking and extrusion system is a combination of BCHs large surface area MaxiVap Evaporator technology which is used for long running caramel plants combined with BCHs liquorice extrusion technology.
The fruit cooking and extrusion system has enabled BCH to achieve evaporation of high moisture fruit mixes to typically 85% solids, at which point they have a consistency of a soft dough which can be extruded using BCH extrusion technology. This then enables the production of a healthysnack bar using 100% organic fruit ingredients which can be co-extruded in a variety of colours, shapes and different flavours.
Product category: Complete lines for the Production of caramel
Caramel / Toffee / Fudge
BCH has always been at the forefront of caramel production technology and is a specialist provider of both batch and continuous production methods which minimise burn on.
Our latest continuous system can run non-stop for 14 days without cleaning. This new system has split the Maillard reaction into two sections allowing independent control of moisture content and colour/flavour development.
Our famous “Low Type” cookers have long been regarded as the industry standard for batch production, many of our customers citing that truly high quality products can only be made on this machine.
Another exciting BCH development is the extrusion of caramel for continuous biscuit lines; this highly accurate depositing method can be linked to our continuous caramel production system for a complete process solution. BCH also offer a caramel enrober, cooling tunnels and guillotines as part of our complete caramel portfolio.
BCH Limited was established in 1835, and has developed a world-wide reputation in process engineering for the food and confectionery industries. BCH specialise in Turnkey systems for the manufacture of jams, marmalades and preserves, liquorice, 100% Fruit, marshmallow, caramel, cook/cool technology for chilled and frozen meals, sauces, fillings and fruit toppings.
In-house BCH have their own dedicated Electrical Engineering Division offering bespoke services in the application, design, manufacture and installation of complete control systems for all their processes.
To provide an extra resource to their customers BCH has invested in a state-of-the-art Innovation Centre, run by food scientists, process engineers and supported by a wealth of in-house process knowledge. This is designed to help customers improve productivity, profitability and bring a new and better product to market more quickly.