Our latest continuous system can run non-stop for 14 days without cleaning. This new system has split the Maillard reaction into two sections allowing independent control of moisture content and colour/flavour development.
Another exciting BCH development is the extrusion of caramel for continuous biscuit lines; this highly accurate depositing method can be linked to our continuous caramel production system for a complete process solution. BCH also offer a caramel enrober, cooling tunnels and guillotines as part of our complete caramel portfolio.
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