Production

We differentiate between sugar-free and sugar-containing sweets (hard caramels). These sweets may be filled (creamy, liquid or powder-filled) or unfilled. When it comes to the taste of our flavourful products, we differentiate between fruit and herbal sweets as well as between dairy and vitamin-enhanced varieties.

There are principally two manufacturing processes for filled and unfilled hard caramels: pouring or embossing. For poured hard caramels, the boiled mass of sugar is poured over a pouring gate into teflonized metal forms. Ejector pins are attached underneath the metal forms, which are then mounted onto a conveyor chain. These filled forms travel through a cooling duct, at the end of which the arranged ejector pins are pressed into each form, which in turn presses out the finished, cooled sweet.

Cavendish & Harvey Confectionery GmbH have chosen to use the embossing process in the manufacture of their hard caramels. With this method, and through the application of variably constructed stamping machines, a multitude of shapes can be made. Every step of Cavendish & Harvey’s day-to-day production is computer controlled and monitored.

The production process involves the following stages:

1. Measuring out, mixing, pre-cooking
2. Cooking, vacuuming
3. Flavouring, tempering
4. Shaping and additional lowering of the tempering heat

1. Raw materials, such as sugar and glucose syrup, water and also vital components including milk, honey, herbs and some further ingredients specified in our secret recipe are weighed out. Following an intensive mixing process, the solution is then pre-cooked to exactly the right temperature.

2. From the pre-cooking station, the solution goes into the main cooker and the temperature is raised. The pre-cooked sugar mass then flows into a vacuum area, in order to remove any residual moisture from the mass.

3. The sugar strand is progressively tapered in a conical roller and then continues on to the embossing process. The strand is cut, and the segments receive their final embossing.

4. The newly embossed sweets are then spread out on a cooling conveyor belt with the help of a swivelling belt. The sweets are cooled down and then moved on to the packaging machines. The finished sweets are packed into tins, jars or collapsible boxes, pass through a metal detector and, after a final quality check, are put into well-packed cases and leave the factory.