Toffee & Caramel High quality, high efficiency and high outputHome › Products › Toffee & CaramelToffee & Caramel Typical Production Line Scroll Left Scroll Right AutofeedAutofeedWeighs and mixes up to 16 dry and liquid confectionery ingredients into a homogeneous slurry. Individual ingredients are fed via a weigh hopper into the mixer and mixed during the fill cycle to produce a consistent slurry. Batches are fed from the Autofeed mixing tank to two reservoir tanks to facilitate a continuous feed to the cooker. Read More ✕ Microfilm™ CookerMicrofilm™ CookerCooking to final moisture takes place in the Microfilm™ cooker. This comprises a scrape pre-heater and a swept surface Microfilm™ rotor, which creates a thin film of syrup that cooks rapidly without process inversion or burning of dairy ingredients. Read More ✕ Carablend™ Toffee Cooker & Fondant AdditionCarablend™ Toffee Cooker & Fondant AdditionThe Carablend™ cooks and caramelizes the syrup and applies pressure to achieve the correct final moisture content. Fondant can also be added for the creation of fudge products. Read More ✕ ServoForm™ Soft Confectionery DepositorServoForm™ Soft Confectionery DepositorSyrup is deposited at final moisture into silicone or metal moulds, then cooled. Read More ✕ Baker Perkins’ cooking and depositing systems produce a full range of high-quality toffee, caramel and fudge. A variety of products can be made in an assortment of colours, and can include added-value centre fillings such as nuts, jam or chocolate.High QualityThe Carablend™ cooking system develops the right texture and flavour, before the product is deposited into silicone or metal moulds at final moisture. Pieces are consistent in shape and weight, with a smooth surface finish. The Carablend™ cooks and caramelizes the syrup in separate processes, giving completely independent control over colour, flavour, moisture and texture.High EfficiencyEfficiency comes from continuous production in a system integrated from ingredient feeding to cooled confectionery. Perfectly regimented discharge optimizes chocolate enrobing, while consistent size, shape and weight contribute to high levels of wrapping efficiency.Product VarietyBaker Perkins’ toffee cooking and depositing systems can produce traditional toffees and caramels with recipes ranging from budget to premium. White toffee can be coloured and flavoured, as well as striped and swirled. Traditional brown toffee may be enhanced with chocolate, nuts, or jam centre-fills.Suggested Product Opportunities Chocolate-Panned Small Toffees & Fondant Toffee Bars Toffee Chocolate Filled Toffee Enrobed with Nut Inclusion Toffee Filled Striped Toffee Flavoured Toffee Fruit-Filled Toffee Solid Toffee Solid White Toffee Striped Toffee White Filled Toffee with Large Inclusions Toffee with Small InclusionsRecommended Equipment Autofeed Weighing & Mixing System Microfilm™ Cooker Carablend™ Toffee Cooker ServoForm™ Soft Confectionery Depositor