Liquorice

Liquorice & Starch Gel Process Systems

BCH produced their first liquorice press in 1835 and have been manufacturing equipment for liquorice and starch gel applications ever since.In 1968 a breakthrough in the design of equipment for the production of liquorice products resulted in the BCH final moisture system. This original design was for batch processing which was later developed into a continuous production system, thus reducing labour and handling requirements.

Further expansion to the range incorporated co-extrusion technology which allows the combination of liquorice and sugar paste products. By modifying the recipe and process further it is possible to incorporate fruit juices or purees to allow for the production of a more natural product.

Today’s production liquorice lines incorporate the latest developments in electronics control and modern design.

Flexible confectionery is manufactured from wheat flour, starch, sugar, molasses, glucose syrups, fruit purees and flavourings that are blended together to make a slurry. The resultant slurry is cooked, thus allowing the starch particles to expand and turn into a paste. The liquorice can then be extruded into various shapes through a wide range of die profiles.
BCH continue to provide systems for the production of liquorice, using either a batch or continuous process in line with consumer demand.

Batch Cooking

BCH offer both Batch and Final Moisture cooking solutions.

Liquorice slurry with a water content of around 30-35% is prepared in a BCH liquorice slurry mixing vessel, prior to transfer into the Batch Cooker.

The Batch Cooker is a stainless steel, steam jacketed mixing vessel, mounted on load cells to enable correct input and output weights. Thereby we are able to control the desired moisture content of the liquorice cooked paste.

Features:

-Large steam jacketed surface area for fast moisture evaporation, with an automatic temperature control system

-Heavy dut agitation system complete with close ditting scraper design, ensuring:

  • -Even product dispersion
  • -Fully gelatinised paste
  • -Clean jacket surface
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