Extruded Fruit

Continuous Fruit Cooking & Extrusion Systems

In response to the latest customer trends for natural, organic and clean ingredient labels, the system is a combination of BCH’s MaxiVap Evaporator technology (used for long-running caramel plants) and liquorice extrusion technology.

This process complements BCH’s long history of Fruit processing and jam cooking. The fruit cooking and extrusion system therefore has enabled BCH to achieve evaporation of high moisture fruit mixes to typically 85% solids, at which point they have a high consistency of a soft dough which can be extruded using BCH extrusion technology. This then enables the production of a healthy snack bar using 100% fruit ingredients which can be co-extruded in a variety of different colours, shapes and flavours.

BCH manufacture a range of extruders for the confectionery industry, including side flow, twin screw, continuous or batch fed. The extruders are primarily designed to handle hot, dough textures and have been used to extrude caramel, cheese, fudge, fruit paste and liquorice.


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