Various forms of taffy and nougat are manufactured in our kitchen, and a virtually infinite variation in color and flavor is possible. Aerated by an egg whip, this key ingredient is added to the cooked syrup in the mixer before being pumped to and cooled off the cooling wheel. Our kitchen is run in a batch format so formulas, as well as taffy pulling, can be varied to offer maximum flexibility for your project.
Approx. capacity—4,000,000 lbs per year