How caramels are made?



The production of caramels is a process where hand work has a dominating importance, even though it has considerable support from machines and devices. Success heavily depends on the experience of the worker.

The kitchen before us is huge…


In the caramel kitchen, sugar, glucose syrup and water are cooked in an evaporator to create a caramel mass.The hot mass is transported onto the caramel table with special wax, where we cool it to about 80 oC. 


At the same time we grind nuts with sugar, cocoa, milk and fat in large bowl mixers to create a fluffy mass. This is how the nut filling is made.


Special effects…


The caramel mass is honey coloured and is almost clear. It has to be altered slightly for the production of our Peanut caramels. We add cocoa, vanilla and a lot of air. The mass' colour becomes pearly, and it becomes smooth and shiny. It is still very hot, and as such can be shaped.




Here the most important ingredient in the recipe is an experienced and skilled worker. He has to know how to combine the mass with the filling to create a crunchy product that will crumble in your mouth into delicate pieces coated in a nutty cream.


The Meeting…


Now at the caramel table workers combine the filling with a pearly caramel covering, and the entirety travels to the former. A thin caramel tube with filling is formed from the shapeless, heavy roll. Next the head of the former creates uniform caramels out of the caramel tube. They are still warm and malleable. They are quickly transported to a cold air blower, then to quality control and finally they freely fall into wide bins.

Here the process master once again checks their shape, degree of filling, and crunchiness, and decides whether to send the caramels to be packaged or not.




The caramels are first packaged in foil wrappers on a flow-pack, and then into bags. This process is fully automated and carried out by modern packaging machines.