Johnson & Nicholson (M) Sdn. Bhd.

J&N CandiesIn our company the art and mystery of candy-making is one technic that may be summed up as an art of playing with skill and sugar. But simple as it seems, yet many other things are brought into play before a batch of our candies are ready for the market.Flowers, herbs, nuts and dried fruits etc are thrown into the mixer kettle before the addition of flavor and fragrance together with fruit coloring to simple sweetness. The berry tribe-the strawberry and raspberry-blush anew in pink bon bons. Pistachio and almond nuts comes in in green, dark or light. Annatto, the root of butter color is the source of yellow while cochineal is of scarlet.Fine candies are made from the best refined sugar. It is put, a barrel at a time, into big, deep hormogenizing kettles, with more or less water, according to the consistency of the candy to be made of the syrup. The cooking is done by steam, which is directed to the kettle and soon has everything inside hissing hot under strict temperature control to hormogenize the batch. These candy kettles are watched all the time, and the steam shut off the very instant the syrup is cooked enough. Once over cooked, the whole batch will turn brownish dark and may have to be discarded.If it is to be creamed, it goes to the creaming mill, where big curved iron arms, moved also by steam, whirl and toss it until it is a white foamy mass. If colored cream is wanted, the clear candy, before undergoing the creamery process, has been turned out on a large working table where coloring matter & flavoring kneaded through it.The cream is packed down in big earthen vats and carefully covered with damp cloths until it is to be "made up." Usually that time is some distance ahead. Nobody quite knows the reason, but cream in bulk improves mightily by keeping for a certain length of time. Indeed, in our production areas you might see tons of it being stored. This however, is not surprising when you remember that we uses over a ton of chocolate daily, with sugar and other things in proportion.WALNUT CREAMS.Cream is usually "made up" on a steam table, in which a dozen small kettles are sunk. In these kettles the cream is heated and worked to a thick, smooth liquid, viscidly adherent to whatever is thrust within it.Two lines of auto dippers available at one end of the steam table are used for dipping walnuts. One has a pile of kernels at the end of a loop attached to the dipper, The kernel is pick up and allowed to dip into the thick, pink surface of the kettle, and immediately being withdrawn and drop onto a coarse sleeve conveyor moving slowly beside it. The nuts are then allowed to go to her companion. They are shapeless oblong bits, the yellow skin showing here and there through the pink jacket. Each is again set in another dipper with looped wires which allow it to go down again into the thick pinkness, and comes up nearly doubled in size. A quick mechanical motion sets it down on a white paper, where other pink bon bons stand in rows. The dipper looped wire is though is not abruptly withdrawn. Instead, it slips along up to the top, drawing the warm candy with it in two faint horns, then it is turned slowly over and then starting to move away, leaving a truly artistic curlicue by way of finish. The process is the same with all creamed nuts, also with creamed dates.THE SECRETS OF GLACE.Glace bon bons, all except the very finest, are first molded in starch. It is made as fine as dust and packed smooth and hard in light trays. Next the plastic shapes or molds, made fastened to strips of aluminium, are pressed down into this fine packed starch, where they leave a perfect imprint. Into these "prints" candy warm enough to be fluid is poured quickly and left to harden. If it is cream it is a little thinner than that used for "dipping" nuts. For wine candies liquor is mixed with syrup cooked to the point of crystallization. It is the same with marsh-mall

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