At the moment more than 2.5 million soft caramels in various flavours such as chocolate, vanilla and mint are produced daily. The toffee mass, made from sugar, glucose syrup, condensed milk and vegetable fat, is boiled at about 120 degrees Celsius and then cooled to 30°c on cooling cylinders.
The resulting “toffee carpet” is then formed into a rope with the help of cone rollers, which is cut sweet for sweet and immediately wrapped by a cutting and wrapping machine – up to 1000 sweets per minute.
Manual work is needed to make the spiral toffees. A sheet of white and a sheet of brown sweets mass are laid on top of each other and rolled up before they come into the cone roller. Individually cut and wrapped in attractive, colourful wrappings, the toffees come firstly onto the scales and then into specially designated bag packaging. Hereby, the bags are checked for correct weight and eventual foreign objects. Packed in cartons and on palettes, the toffees are now on their way to customers and consumers in Germany and abroad.
We would like to give you a small peek at “The Sweet World of Caramel Toffees” through our homepage. If you would like to find out more about our world, then please contact us.
