Confectionery Processing

Used for pre-mixes for a wide variety of our process systems including liquorice, starch gels, jam, extruded fruit, fondant, caramel.

BCH’s food and confectionery extruders are manufactured in stainless steel to a hygienic and robust design. Primarily designed to handle liquorice, starch gels, fruit twists and sugar pastes, these extruders can also handle viscous food pastes and gels.

BCH has developed a new 100% fruit cooking and extrusion system for the manufacture of healthy snack products.

BCH provide colour and flavour dosing stations which can supply up to four independent colours and flavours to the line.

BCH has seen many improvements to the design of this type of pan over the years making it more adaptable, efficient and easier to use than ever.

BCH offer Standard, Automatic, High Speed and Ultrasonic Cut Guillotines to maximise the flexibility of any production line.

Ideal for products such as caramel, fudge, nougat and pastes

BCH offer equipment for the glazing/oiling of traditional liquorice products, and the sugar/sour (Pica Pica) coating of fruit flavoured liquorice products

Ideal for products such as caramel, fudge, nougat and pastes

Originally designed for the specialist high temperature and rapid cooling requirements of extruded liquorice confections, BCH has launched a modular range of conveyors and tunnels for the efficient transport, cooling and conditioning of food products.

BCH’s uniquely designed Viscotator offers maximum process versatility with the ability to continuously cook or cool both viscous or particulate food products on the scraped surface heat exchanger.

This versatile small batch Vacuum Cooker is suitable for a wide variety of high-quality confectionery products such as soft toffee, syrups, fondant and icing sauces.