Candy applications
Toffee & caramel manufacturing technology
Baker Perkins offers fully integrated toffee and caramel production systems designed to deliver precise dosing, fast changeovers, and hygienic processing. Our advanced technology ensures consistent quality and efficiency for toffees and caramels across food, health, and pharmaceutical applications.
Starch-free solutions for toffee and caramel production
Toffees and caramels, including varieties such as traditional brown toffee, coloured and flavoured white toffee, striped or swirled pieces, and centre-filled products with chocolate, nuts, or jam, are produced efficiently using advanced cooking and depositing technology, the industry standard for high-quality toffee and caramel.
Coperion’s advanced equipment ensures precise control over toffee and caramel size, shape, colour, and flavour, supporting both traditional and innovative recipes.
From classic wrapped toffees to premium filled or striped designs, our integrated lines provide consistent quality and smooth scalability from lab trials to full-scale production. For enhanced product appeal, recipes can incorporate inclusions or centre-fills, delivering variety and added value while maintaining high levels of efficiency and consistency.
The technology brands behind our toffee and caramel solutions
Examples of innovative toffee and caramel applications
Bring to the market a new generation of exciting toffees and caramels. From classic solid pieces to centre-filled, striped, enrobed, or nut-studded confections, with fruity, indulgent milky, or chocolate flavours, our versatile concepts are crafted to delight today’s confectionery fans. And with recipe and process support from our global Test Center teams, we help turn every idea into sweet reality.
Chocolate-panned
Small toffees & fondant
Toffee
Filled striped
Toffee
Solid white
Toffee
With small inclusions
Toffee
Bars
Filled
Flavoured
Toffee
Striped
Toffee
Chocolate filled
Toffee
Fruit-filled
Toffee
White filled
Toffee
Enrobed with nut inclusion
Toffee
Solid
Toffee
With large inclusions
How toffee and caramel production works
(MIH systems)
Ingredient handling
Multi-Ingredient Handling (MIH systems)
Bag dump stations provide a safe, dust-free way to manually add dry ingredients such as sugar, while liquid ingredients like glucose syrup and water are stored in tanks or totes and delivered through pumps. These systems ensure safe handling and consistent delivery of raw materials for precise weighing and mixing.
Cooking
The cooking stage transforms raw ingredients into a precise sugar or caramel mass with the right moisture content and temperature for high-quality toffee and caramel production. This step ensures consistent texture, flavour, and quality across both traditional and specialty recipes.
For heat-sensitive or specialty recipes, the Microfilm™ cooker uses vacuum thin-film technology for rapid, gentle cooking, while the Autofeed accurately handles up to eight dry and liquid components with full batch control. This combination produces an ideal mass for toffees and caramels, with continuous operation maintaining precise control of moisture, temperature, and texture across a wide range of batch sizes and recipes.
For caramel-based products or recipes requiring pre-cooking, the Carablend™ cooker provides precise, controlled cooking and consistent results.
All systems are designed for hygienic operation, consistent quality, and seamless integration with downstream depositing and forming equipment.
Depositing
Toffees and caramels are shaped and formed using the ServoForm™ soft confectionery depositor. The depositor accurately portions the cooked sugar or caramel mass, producing consistently shaped pieces with smooth surfaces and uniform size and weight.
The system can handle a variety of toffee and caramel types, including solid, flavoured, striped, or centre-filled products. Integrated setting or cooling units ensure the candies reach the correct texture, while optional handling equipment supports hygienic, high-speed production.
Cooling tunnel
Cooling & finishing
The final step in toffee and caramel production is cooling and finishing. Cooling tunnel lowers the temperature of freshly deposited pieces, ensuring they set with the correct texture, firmness, glossy surface, and stable shape.
Optional finishing equipment can include enrobing, nut coating, or wrapping systems, preparing toffees and caramels for packaging. These systems are designed for high-speed, consistent production while maintaining hygiene and minimizing manual handling.
See toffee depositing in action
Discover how Coperion can enhance your toffee and caramelproduction
Our starch-free toffee and caramel line delivers precise ingredient handling, accurate depositing, integrated colour ,and flavour addition. ensuring consistent quality, faster changeovers, and the flexibility to create innovative toffee and caramel varieties efficiently.
Related process technologies
Related applications
Get in touch
We take a distinctive approach to the processes that drive manufacturing. Let us know how we can help you achieve your goals for efficiency, productivity and safety.