A delight for the taste buds from the Black Forest
Everyone knows it, the Pulmoll pastilles in the red tin with their unique taste.
But how are our Little sweet pastilles produced? Take a look behind the scenes with us and find out how our pastilles are made. We dedicate you to our secrets:
The process begins with the special raw materials. The classic candy, or hard caramel as the experts call it, consists of refined sugar crystals and glucose syrup. Both of these are natural carbohydrates that are extracted from sugar beet, wheat or corn.
To produce the wide variety of tastes and colours, Pulmoll uses only high-grade aromas and colouring extracts from fruits and plants. Honey and malt are also processed in some varieties.
Sugar-free pastilles are based on isomalt and sweetened with Stevia*.
Quality assurance begins even before production.
All of the raw materials used are thoroughly inspected and documented.
Since autumn 2003, Kalfany has been working in accordance with the International Food Standard (IFS), which requires an elaborate documentation process that must be carried out with precision in the plants every day and is regularly monitored by specially accredited institutes.
At the beginning of the production process, the raw materials are mixed and then boiled at around 140° C. In the vapour separation room, the water evaporates almost completely.
In the inline mixer, the liquid sugar mass is mixed with the flavouring ingredients. Afterwards, the liquid mass is fed into the embossing machines via a tempering belt.
This is where the pastille is given its final shape. The fully formed pastilles are then cooled off further in a cooling tunnel.
The pastilles are uniformly filled and sealed.
Once thoroughly inspected, the Pulmoll pastilles leave the production process. The way from the very start of selecting raw materials till the end of our pastilles production and from there to the selling point can be tracked back at all time. Therefore highest quality of our products can always be guaranteed.