Candy applications
Toffee & caramel manufacturing technologies
Baker Perkins offers fully integrated caramel and toffee 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 toffee and caramel manufacturing solutions for confectionery manufacturers
Toffees and caramels, including varieties such as traditional brown toffee, colored and flavored white toffee, striped or swirled pieces, and center-filled products with chocolate, nuts, or jam, are produced efficiently using advanced toffee and caramel manufacturing process technologies, the industry standard for high-quality confectionery.
Coperion’s advanced equipment ensures precise control over toffee and caramel size, shape, color, and flavor, 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 center-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 center-filled, striped, enrobed, or nut-studded confections, with fruity, indulgent milky, or chocolate flavors, 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
Flavored
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
Shick Esteve Bag dump stations provide a safe, dust-free way to manually add dry ingredients.
Liquid ingredients, such as glucose, are temporarily stored in our Shick Esteve Tank systems, or Tote systems, and then delivered through pumps.
Slurry preparation
The main mixing process takes place in the Baker Perkins Autofeed. Batches of dry and liquid ingredients are accurately weighed and blended then held in a reservoir tank to provide a continuous feed to the cooker. Full batch reporting is available.
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, flavor, and quality across both traditional and specialty recipes.
For heat-sensitive or specialty recipes, the Baker Perkins Microfilm™ cooker uses vacuum thin-film technology for rapid, gentle cooking,.
For caramel-based products or recipes requiring pre-cooking, the Baker Perkins 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 Baker Perkins 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, flavored, striped, or center-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. The Gabler 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 color, and flavor addition.
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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.