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Candy
Craftsmanship in Action
the
factory tour
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1)
BOILING
This is one
of the things that sets our sweets apart
from modern, mass produced products. We
select the finest sugar and glucose syrup
and hand-weigh these into the traditional
open copper pan. The sugar/glucose mix
is then boiled over an open gas flame
to a temperature of 150 degrees C. This
form of batch open pan gas fire cooking
is the only real traditional method of
cooking. |
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2)
TIPPING
Once the syrup has reached the correct
temperature, it is removed from the flame
and carefully tipped onto a cast iron
cooling table, where it spreads out until
it fills the entire table with a thin
"slab" of molten sugar/glucose. |
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3)
MIXING, CUTTING & KNEADING
Once the syrup
has settled for a while, the Candy Craftsman
adds the secret Sela-Cough® formula,
which is a blend of several essential
oils and essences with menthol, and mixes
this into the syrup.
Once the syrup has solidified where it
is in contact with the cooling table,
the Candy Craftsman cuts the syrup into
two constituent parts - one part will
form the outer casing of the lozenges,
and the other will form the inner casing
to hold the soft centre. Both parts are
then kneaded by the Candy Craftsman to
ensure that the flavouring formula is
evenly distributed around the batch. |
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4)
ADDING THE SOFT CENTRE
Once the mixture has reached the right
consistency for forming into the individual
lozenges, the two parts are transferred
over to a hot table which maintains this
consistency. Here, the Candy Craftsman
adds the soft centre, which is made separately
as it is cooked to a much lower temperature
so that it remains soft. The inner and
outer casing are stretched out over the
table to form two separate square shaped
sections.
The soft centre is then placed across
the inner casing, which is wrapped around
the centre, and then placed into the outer
casing, which again is wrapped around
the inner casing - this in effect forms
a single giant Sela-Cough® lozenge! |
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5)
EXTRUSION AND SHAPING
The "giant
lozenge" is then placed in the forming
line for extrusion and final shaping of
the individual lozenges. The first stage
of this is performed by a "batch
roller" which carries out the primary
extrusion.
The second stage, secondary extrusion,
is performed by a "rope sizer"
machine, so called because it extrudes
the batch down into a "rope",
the diameter of which determines the thickness
of the finished lozenges.
This rope is then fed into a revolving
"die" which punches the shape
of the finished lozenges into the rope.
These then travel along a conveyor to
be fed onto a revolving carousel cooler. |
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6)
WRAPPING AND PACKING
The lozenges are then transferred onto
a high speed automatic wrapping machine
to have that familiar waxed twist wrapping
added to the outside. The finished sweets
are then sent for packing into their individual
packets or jars |
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The
Art and Craft of Traditional Handmade Sweet Making
The Making of
our Famous Pineapple Rock
How
we put Stripes on Humbugs
The
Sela-Cough® Factory Tour
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