Jellies, Syrup & Sugar Boiling

Syrup (Sugar Boiling)

BCH’s boiling pan can be used to create a sweet syrup which is used in a variety of products ranging from light toppings and coatings, to binders, as well as high temperature caramelised syrup flavours. For high or low boiled sugars used in toffee and boiled sweets, we can supply bespoke systems to pre-mix ingredients, cook and hold.

The range of equipment includes:

  • Atmospheric Sugar Dissolving Systems
  • Steam Jacketed Kettles
  • Small Scale Confectionery Kitchen
  • Batch Vacuum Cooker

Ideal for products such as cereal coatings, caramel and chew pre-mix, boiled sweets and caramel flavouring for alcoholic beverages, for example, rum.


Jellies & Gummies

BCH systems can help with the production of jelly confectionery products by cooking and mixing the liquid confectionery ingredients. Some popular gelling agents used to produce these products are:

  • Gelatin
  • Pectin
  • Carrageenan
  • Gum
  • Starch
  • Agar

Jelly Bean Centres

BCH has developed a range of jelly beans from an extruded centre. This means that jelly beans can be manufactured on a liquorice line without the need for a starch depositing system.

Traditionally jelly bean centres are manufactured from a sugar syrup using either pectin or modified starch as a gelling agent. This syrup is deposited into starch molds, followed by stoving to raise the solids of the centre, de starching of the centre (including recovering and drying of the starch) is followed by the panning process to form the outer shell.

The BCH process simply involves extruding a rope on a liquorice line, cutting the rope to the appropriate size and going straight to the panning stage of the process.This requires no special ingredients and on many liquorice lines would require little or no mechanical modification. From extrusion to final polishing can take less than 24 hours.



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