Innovation Centre | BCH
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Innovation Centre

 

 

Innovation Centre Product Range

  • Products Trials

    The Innovation Centre houses a range of equipment for mixing, cooking, cooling, forming, enrobing, extruding and cutting technology for the food and confectionery industries.   For example the pilot cook cool plants are continually used both in the Innovation Centre and on customers sites to demonstrate the advantages of vacuum cooling, develop recipes and introduce new methods and techniques. Various products have been produced - sauces, soups, pie fillings, jam, pasta, rice etc.   Also the complete confectionery extrusion line has been used by various blue chip companies to develop liquorice extrusion, 100% fruit extrusion, caramel, jelly beans etc.

  • Conference & Training

    Available within our Innovation Centre is a 8m x 4m conference room, which incorporates all corporate facilities – 50” plasma screen, telephone, computer, drinks, stationery etc.   The Conference room can be used for:-

    • Customer meeting with BCH staff.
    • Staff training on BCH plant, software and control systems.
    • Specialised training courses.
    • Consultants, Universities, other Allied Industries exploring current techniques and transferring technology to other industries, as well as basic and applied scientific research and experimental development.
      Hire available of conference facilities for meetings and conferences.  

  • Enquiry & Booking Form

    Our booking form is currently unavailable.   Please call or email our office and a member of our team will be happy to assist you! T: 0044 (0)1706 852122       E: info@bchltd.com Our office working hours are: Monday to Thursday – 8.30am to 5.00pm Friday – 8.30am to 2.00pm    

  • News

    Workforce doubled in 3 Months!

    BCH (Rochdale) continue with their growth strategy and are pleased to announce that the workforce has now doubled in the three months of trading to 42 permanent employees! We are currently completing projects for customers across the UK, as well as in the Philippines, USA, Bangladesh, Iceland & Kuwait. Our infrastructure planning has seen us recently take delivery of some specialist machining equipment in December which will now provide us with the benefit of in house control and we look forward to the completion and commissioning of our laser cutting equipment which has arrived this week.

    We are pleased to announce BCH will be Exhibiting at InterPack 2017!

    We are pleased to announce BCH will be Exhibiting at InterPack 2017! The leading trade fair for Processes and Packaging. The Equipment we will be Exhibiting is the Excrusion Line which manufactures a range of extruders for the confectionery industry, including side flow, twin screw, continuous or batch fed.  Primarily designed to handle liquorice, liquorice allsorts, fruit twist and sugar pastes, these extruders can also handle other viscous food pastes and gels.  With the addition of the Flow Divider, which ensures even weight distribution of product.

    STEM Workshop at Whitworth High School - March 2015

    On Wednesday 25th March BCH attended a STEM (Science, Technology, Engineering & Mathematics) fair at Whitworth High School. Throughout the day BCH's food technologists demonstrated how to make caramel, cinder toffee and jellied sweets on trial equipment. The day was a huge success with all the children enjoying the event and learning about different technologies.   Sara Burton - BCH Innovation Centre Manager commented - 'We hope we have assisted the school in inspiring the students with the wonders of science and perhaps given them some ideas for their future careers'.  

    Innovation Centre Update Nov 2014

    Jennie Walton started at BCH in July 2013 upon completion of her MSc in Food and Nutrition.  Her position is food technologist within the R&D department of BCH, her role is to assist in customer product trials, this involves recipe development and completing trial reports. In July 2014 Conor Mansir began his 1 year placement in industry from the University of Manchester as part of his Chemical Engineering degree. Whilst working in the Innovation Centre he will be assisting with BCH customers with product trials as well as assisting in process engineering and troubleshooting. He will also be completing a dissertation on an Ohmic heating project for his third year assessment at the University of Manchester.  

    Jancie Ng - Young Scientist of the Year - April 2014

    Everyone at BCH/Coates would like to congratulate Jancie Ng our Food Technologist on winning 'Young Scientist of the Year' award at Huddersfield University last night (9th April 2014). All the finalist were asked to present on the current work or recently completed projects within the food science, food technology or human nutrition - Jancie's winning presentation was on the application of Ohmic Heating for the manufacture of Clean Label Caramel colour. The panel of judges assessed the presentations for originality and innovation, presentation style, the results and conclusions and how well the student has demonstrated the applicability of their work. This annual competition is organised by IFST’s North of England Branch and supported by SCI’s Food Group as well as a number of other sponsors and will now be hosted at Jancie's university MMU next year.  

    BCH New Technologies - 2012

    BCH now have equipment available for trials in the Innovation Centre - an RF Defroster, Induction Wok and Microwave Cooker.  

    Ohmic Heating Research Degree - September 2012

    Following her 12 month placement with BCH Jancie Ng is now a full time employee at BCH.  Over the next year Jancie will be completing a research degree on Ohmic Heating at the Manchester Metropolitan University.  

    12 Month University Placement - July 2012

    In July 2012 we were joined by Lee Martin for 12 months industrial placement from Manchester Metropolitan University.  The placement is part of Lee's Food Technology degree.  During his time at BCH he will be reporting and assisting BCH customers with product trials and recipe development.