The Carablend™ is a horizontally mounted scraped surface heat exchanger which continuously cooks and caramelizes toffee and caramel. The modular design provides a broad choice of process options and outputs, with independent control of cooking and caramelization.
Systems can be specified to handle all recipes, with a wide range of cooling temperatures and caramelization times.
At the heart of Baker Perkins’ continuous cooking and caramelising systems for toffee and caramel products are the Microfilm™ cooker and the Carablend™ carameliser. There are many different types of toffee and caramel recipes, each requiring different ingredients, cooking temperatures and caramelisation times. Utilising these unique units, Baker Perkins’ toffee and caramel systems provide the required flexibility, with high levels of automation and consistency.
Precise automated control
Cooking and caramelising of the syrup are carried out separately to provide the flexibility and independent control needed to make a wide range of products. The system is fully automated from ingredient weighing to final cooking and provides precise control over critical process parameters for consistent quality and low waste.
Flexible operation for varied recipes
Toffee recipes and ingredients can vary widely, from budget toffee to the highest quality products with high proportions of fat and milk. Separation of the cooking and caramelisation phases means that systems can be specified to handle all recipes, with a wide range of cooling temperatures and caramelisation times.
Choice of process capability and output Modular design of Baker Perkins’ toffee and caramel plants, based around the Carablend™, provides a broad choice of process options and outputs. A system can be specified to replicate the appeal of traditional toffee at low to medium outputs, or to provide excellent quality at high outputs.
Our sales team is standing by to help you find and procure the right equipment for your process requirements.
Confectionery