A mixture of Sugar, Water and Glucose are boiled for 15 to 20 minutes at round about 134 degrees.
Flavour and colour are added to the mix, and worked or manipulated to become a sticky toffee like substance.
The boiling candy mix is poured onto the working table for processing.
To airate the mixture and make it more workable the mixture is placed on a stretching device where the candy 's become lighter of colour and easier to work with.
It then gets stretched and pulled, and stretched and pulled again.
To improve the bonding quality between different colours, a scissor is used to make holes inside the candy slab.
Now for some serious bonding, in this case Brown and Caramel Colours for our delicious Cappuccino Bon Bons...
Slowly, this is a tedious process, the giant candy roll, made from the strips in step7, gets rolled to make a small strip of candy.
Pieces are cut to size for the Bon Bon Shaper.
Our Bon bon shaping device gives you the interesting shape by cutting in two different angles simultaneously.
Then cooling down, hardening and seperating by hand. Here we check that our candy is tip top quality before packing.
We weigh the candy, pack it into bags, add packaging and send it off to your nearest Shooga Shooga Retail outlet. Enjoy!
