The bakery ingredients firm has invested in new equipment lines and will then commission a warehouse extension and new presentation bakery under the second phase of investment.
“Ultimately we see an exciting range of products being launched as a result of our investment,” said Paul Morrow, managing director of British Bakels.
New products include an egg glaze alternative, fluid bread and cake conditioners and fluid cake shortening, Morrow said.
“The new plant means we can produce an innovative range of ingredients, many of which will be fresh to the UK,” he said.
Improved technology, processing and packaging
Bakels has invested in five major plant lines for processing, packaging and improved quality assurance.
Investments include a tumble mixing system and heat exchanger, packaging equipment for wet products, a depositor and a weigh system along with Near Infrared Reflectance (NIR) technology to ensure high raw material standards.
Operations and Engineering manager at British Bakels Simon Dawson said: “We can now offer an enhanced product range, better flexibility of pack sizes, along with significantly enhanced quality assurance and customer service.”
Gluten-free market expansion
Dawson said the new tumble mixing system would enable better allergen control because of its separate closed bins that segregate batches.
“Individual mixing containers mean they are easy to clean and will enable Bakels to further develop our presence in the expanding gluten-free market,” he said.