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Our company uses tradtional manufacturing methods. The sweets are made from sugar cooked to a clear caramel going through several stages :
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| 1. The cooking of the sugar. Sugar sirop cooked to a temperature of 150°C to become caramel. |
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| 2. Transforming the caramel. So that the caramel can be transformed and cooled down, it is laid on a "cold" table. |
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3. Drawing. Depending on the thickness required it passes through the drawing machine... until it has a satin texture. |
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4. 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. |
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5. Turbine. The almonds (the centre of the sweet) are gummed with sugar... |
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| 6. Sugar coating. then coated with sugar sirop, ... |
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7. Colouring, Polishing. ... then tinted and finally polished. Followed by wrapping and dispatching. |
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