BCH launch the NEW ProWok at Anuga, Cologne - April 2009

BCH recently exhibited at the Anuga FoodTec exhibition in Cologne.  The focus of the exhibition for BCH was to present their new innovation ~ the ProWok.  The launch was a huge success and  generated a lot of interest from food processing companies from the UK, Europe, Asia and the Middle East. 

The new industrial wok 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. 

For more information please contact us on +44 (0)1706 852122 or visit our website www.bchltd.com/prowok.html.

Photograph shows the NEW BCH ProWok which meets the current trend for fresh & healthy, high quality stir fry production.

Liquorice sales rise at Lakrids with new BCH Line - January 2009

UK based BCH Limited have recently installed their new MICRO LIQUORICE EXTRUSION LINE into a start up company called Lakrids by Johan Bulöw in Denmark. Managing Director Mr Johan Bulöw commented “I am delighted with the recent liquorice line installed by BCH and the excellent support we have received over the past few months working together.  Everyone at Lakrids is very excited about what the future will bring.”

Mr Bulöw also commented that he has received hundreds of liquorice enquiries over the last week since appearing on a national TV programme.  The programme showed Mr Bulöw at the Tivoli Christmas Markets talking about how his company has grown since buying the BCH line and their process knowledge.  This has then enabled him to meet the rapidly growing market for his traditional Danish liquorice product.

The BCH Micro Liquorice Extrusion line is a cost-effective solution for new start-up companies as well as certain developing markets within the Middle East, Africa and Asia who wish to gain a foothold in the sector, without committing huge initial outlay.  BCH Ltd expects its new user-friendly and easy-to-install solution to be of interest to those niche companies serving smaller segments of the confectionery industry. The new extrusion line presents a viable option as users invariably lack the large sales volumes to warrant investment in larger, more expensive production lines and may also offer advantages to test kitchens environments.

In addition to its ability to extrude traditional confectionery products, BCH’s new extrusion line has also been designed in tune with the continued move towards more responsible, healthy-eating attitudes. As a result, the new line offers the capability for 100% fruit and vegetable extrusion to suit the latest consumer trends for natural, organic and clean ingredient labels on snack products.

Matthew Cottam, Technical Director, BCH Ltd, explains, “Increasingly within the confectionery industry, there are niche providers like Lakrids who are striving to differentiate themselves by offering something more special and exquisite than the mass producers. By offering an economical confectionery extrusion line, we have helped Lakdrids achieve their dreams.”.

BCH Limited - Interpack 2008 Review - May 2008

BCH low cost extrusion line for liquorice, sugar paste and 100% fruit.

BCH recently exhibited at Interpack 2008 in Dusseldorf, Germany with the British PPMA organisation. The show was a huge success generating many leads and new contacts.

The focus of the exhibition for BCH was to present a low cost confectionery extrusion line suitable for the new start up company or developing markets in the Middle East, Africa and Asia. As well as being able to extrude traditional products like liquorice and sugar pastes, BCH also want to draw attention to the new possibilities of 100% fruit and vegetable extrusion to suit the latest consumer trends for natural, organic and clean ingredient labels on their snack products.

For the food industry BCH exhibited a new cooking solution to represent their abilities in the microwave, radio frequency and induction heating arenas. This part of the exhibition is to show the world the opportunities and benefits of low fat cooking, vacuum drying, flavour enhancement and starch development techniques.

Gareth working at Coates Engineering

Congratulation Gareth - March 2008

An employee at Coates Engineering Gareth Prince has graduated from University with a BEng degree in Automation & Control Systems whilst also completing an apprecticeship.

Gareth (25) joined Coates Engineering in 2000 after achiveing 4 A levels and then started an apprenticeship with Training 2000. He is now a fully qualified Software engineer travelling all over the world and in the UK.

BCH 100% Fruit Cooking and Extrusion System - January 2008

One of your 5 a day

BCH have developed a NEW 100% fruit cooking and extrusion system. The 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 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 colours, shapes and different flavours.

BCH also manufacture a range of extruders for the confectionery industry, including side flow, twin screw, continuous or batch fed. The extruders are primarily designed to handle hot, dough textures and have been used to extrude caramel, cheese, fudge, fruit paste and liquorice.