Philosophy

The philosophy of BCH has been based on the development of mechanical engineering, automation and food science. The challenge has been to integrate these three areas of knowledge, to produce the most innovative designs and technology, for mixing, cooking, cooling, extruding and enrobing food and confectionery products.

This process of integration was evident in 1850 when three pioneers Brierley, Collier and Hartley integrated their businesses to form B.C.H. The company went on to develop the most innovative food and confectionery machinery, registering the most patents and winning prestigious medals and awards for innovation and world wide exports. In 1888 Mr. Brierley also received a Gold Medal and Diploma at the International Inventions Exhibition in London and a gold medal at a Melbourne Exhibition.

This process of innovation has continued up to the present day. The journey from a traditional engineering company to an integrated mechanical, automation and food engineering company that is process knowledge led was complete in the year 2000 when BCH invested in a state-of-the-art Innovation Centre.

The centre has provided the opportunity to demonstrate the company's success in integrating these three pillars of process knowledge and has provided the facility to demonstrate how this process knowledge is applied in five specialised areas, i.e. Liquorice, Marshmallow, Caramel, Jam and Marmalade and Chilled and Ready Made Meals.