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Toffee & Caramel

High quality, high efficiency and high output

Toffee & Caramel Typical Production Line

Process - Toffee

Weighs 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.

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Microfilm™ Cooker

Cooking 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.

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Carablend™ Toffee Cooker & Fondant Addition

The 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.

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ServoForm™ Soft Confectionery Depositor

Syrup is deposited at final moisture into silicone or metal moulds, then cooled.

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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 Quality

The 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 Efficiency

Efficiency 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 Variety

Baker 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

Recommended Equipment

Latest News

Baker Perkins expands starch-free gummy depositor range

Baker Perkins has introduced a new starch-free depositor for gummies and jellies…

Immediate knowledge sharing, worldwide

Baker Perkins continues to revolutionise the way equipment is commissioned and maintained at customers’ sites…

New White Paper: Achieving clean label through machine design

Focussing on plant production techniques for pan bread using straight doughs, Baker Perkins’ latest white paper explains how machine design contributes to clean label or ingredient cost saving opportunities…

Appointment of Ekaterina Krakovskaya as Regional Sales Manager

Baker Perkins has strengthened its presence in Russia, Eastern Europe, and Italy with the appointment of Ekaterina Krakovskaya as Regional Sales Manager for the confectionery and biscuit sectors…

Automatic mould stacking and cooling cart system for ServoForm™ Mini starch-free depositors

Baker Perkins has developed an automatic mould stacking and cooling cart system for ServoForm™ Mini starch-free depositors…

A winning combination in India

Baker Perkins systems are installed in India in association with Satara-based technical partner Triple Pee Solutions Pvt Ltd (3P)…

Case Study: Remote extruder commissioning and start up at Asian Paints

A new twin-screw powder coating extruder at Asian Paints – India’s market leading paints company – was commissioned and started-up remotely by Baker Perkins engineers based at Peterborough in the UK…

Blog: Cookie weight variation – the causes and the cures

Tight control of cookie and frozen dough piece weight reduces giveaway and brings significant cost savings in dough and waste. Baker Perkins has addressed the issue through the new patent-pending TruWeight™ system which helps compensate for the machine and process variables that affect dough piece weights…

Gummy Caps combine the benefits of gummies with the efficient delivery of a capsule

Baker Perkins and Rousselot have extended the range of delivery forms for gummies for the functional and pharmaceutical sectors…

Blog: Unique heating control enhances TruBake™ DGF biscuit ovens

A prime reason why Direct Gas Fired (DGF) ovens are so widely employed in the biscuit industry throughout the world is that their heating systems are extremely flexible and can be fine-tuned to make virtually any kind of biscuit successfully – from low power-demand cookies to high power-demand crackers…

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    Baker Perkins Ltd – UK

    Manor Drive
    Paston Parkway
    PE4 7AP

    Baker Perkins Inc – US

    3223 Kraft Ave. S.E
    Grand Rapids
    49512 2027