|
Our company uses tradtional manufacturing methods. The sweets are made from sugar cooked to a clear caramel going through several stages :
|
|
|
|
) |
The cooking of the sugar. Sugar sirop cooked to a temperature of 150°C to become caramel. |
) |
Transforming the caramel. So that the caramel can be transformed and cooled down, it is laid on a "cold" table. |
) |
Drawing. Depending on the thickness required it passes through the drawing machine. |
) |
... until it has a satin texture. |
) |
Shaping roller. The paste is now ready to be transformed into sweets by passing through rollers with different imprints (violets, pebbles, acid drops)... |
) |
... to finally fall into a basket. |
) |
Turbine. The almonds (the centre of the sweet) are gummed with sugar... |
) |
Sugar coating. then coated with sugar sirop, ... |
) |
Colouring, Polishing. ... then tinted and finally polished. Followed by wrapping and dispatching. |
