29th April 2010 – BCH University Placement is awarded 2nd Prize

Jancie Ng, BCH’s university placement student from Manchester University has been awarded 2nd prize in the IFST North of England Young Scientist Competition 2010.  Jancie presented her presentation about Vacuum Cooling technology for Cakes; Food properties comparison between cooling methods and vacuum cooling at the University of Leeds on the 29th April 2010.  We would like to congratulate Jancie on all her hard work.

BCH Innovation Centre 10 Year Anniversary – October 2010

This year the BCH Innovation Centre will be celebrating its 10 year anniversary in October 2010.

University Placement – September 2009

In September 2009 we were joined for 12 months by university placement Jancie Ng from Manchester University. 

During her placement Jancie will be reporting & assisting with product trials, confectionery recipe development, a food property analysis and completing a comprehensive study on vacuum cooling.

ProWok® Continuous Wok – September 2009

The BCH ProWok is a continuous wok which produces fresh, healthy and high quality stir fry foods to a chef quality standard.  The patented method used by ProWok solves the problem of vegetables losing their crispness and bite and meat joints retaining their roasted taste using minimal fat or oil content.

The ProWok makes it possible to mass produce vegetables of a quality equal to those prepared freshly at home and has a capacity of up to 400kg/hr of raw ingredients, depending on production requirements.  It is suitable for products such as breadcrumbs, onions, carrots, peppers, beef, chicken, bacon, potatoes, popcorn and many more.

The ProWok is available for trials in the Innovation Centre.

100% Fruit Cooking & Extrusion – May 2009

The BCH 100% fruit cooking and extrusion system is a combination of BCH's large surface area MaxiVap Evaporator technology which is used for long running caramel plants combined with BCH's liquorice extrusion technology.

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 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% organic fruit ingredients which can be co-extruded in a variety of different colours, shapes and flavours.

The 100% fruit cooking and extrusion system is available in the Innovation for trials.

New Position – February 2009

BCH are pleased to welcome Sara Burton to the Innovation Centre team as Facilities Manager.

Sara previously worked in the purchasing department at BCH but has now took on the challenge of managing the Innovation Centre to make the experience first class.