Smokeless tobacco Production
The produces Smokeless tobacco snuff in building facilities approved for food production and with focus on high quality. The following describes the production process of snuff in a number of superior process steps.
The tobacco is grinded into snuff flour and is sieved in a number of grain sizes. It is important for the consistency and quality of the snuff that the right composition of the size of the snuff flour is found! E.g. there is a big difference of the composition of snuff flour used for portion snuff and loose snuff.
The individual grain sizes of snuff are closely weighed out and mixed according to the individual snuff recipes.
Mixture of ingredients
The tobacco is mixed with the main ingredients of snuff which are water and salt. Salt is used in snuff, like in all other cooking, in order to emphasize and reinforce the taste in the snuff. Besides, salt also has a positive effect on the durability of the snuff.
The mixture of snuff flour and salt is warmed up while stirring continuously. The snuff is pasteurized in a given time depending on the recipe. It is important that the correct temperature is maintained during this part of the production of snuff. Samples are extracted to be used in quality control tests that assure that the snuff lives up to the standard.
Addition of flavouring agents
After the heat treatment of the snuff a moisture-retaining substance is added. This secures that the snuff keeps moist longer after the packaging is opened. Sodium carbonate is added to give the snuff its characteristic property as faintly basic.
Fundamental flavouring agents as sal-ammoniac and liquorice is then added depending on the individual snuff recipe.
Cool-down and maturation
The snuff is cooled down to below 4 °C and matures for two days before it is ready to be packed. The time spend at the cold storage secures that the moisture and the ingredients are perfectly distributed in the snuff mixture.
Packaging of portion snuff
There is a significant difference in packing snuff in portion bags and packing loose snuff. Portion snuff is packed by the means of a special designed machine where the amount of snuff is proportioned in small chambers and then pressed into portion bags. The snuff portions are sealed and the outside is sprayed with water and flavouring agents to provide the consumer with the pure, fresh snuff experience. The snuff portions are automatically counted and filled in bags or cans depending on the product. The cans are sealed with a label that assures the snuff keeps fresh until the can is put to use. The cans are packed in tens with shrinkage foil and the Refill variants are packed in tens in a thin cardboard case.
Packaging of loose snuff
One of the differences between loose snuff and portion snuff is that the mixture of loose snuff is completed concerning moisture-retaining and flavouring agents. The loose snuff is dosed in portions of 50 grams and filled into the can. The lid is mounted and the cans are sealed with a label that assures the snuff keeps fresh until the can is put to use. The cans are packed in tens with shrinkage foil.
Cool-down and maturation
After the packaging process the snuff is stored in a cold storage again for further two days. This is done in order to make the water and flavouring agents added to the snuff during packing distribute perfectly in the cans and bags. The cold storing takes place at 4 °C again.
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