BCH is 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 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 offers caramel enrobers, cooling tunnels and guillotines as part of our complete caramel portfolio.