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Friday, 6 January 2012

How Bubble gum Candies producing...Techniques with photos


Papabubble Candy Production Technique

Posted By MydeaMedia




This is the store. Its interior is designed in a way to draw the attention of the clients to candy makers and their work.

A mananger.

Hot caramel!


These syrups are used to add color and flavor to candies.

They add one of the syrups into the caramel and mix it, and then add some citric acid.



Today, it’s going to be ‘pear’.

When the caramel is thick enough they cut it into pieces.


They knead the ‘dough’ on a special hot table so that it doen’t stick to it.

One of the best parts of the show. The candy maker winds the ‘dough’ on a wire to fill it with oxygen and shape it the way she wants. The ‘dough’, meanwhile, is losing its color and gets whitish.







After that they roll the dough.

And now they are going to arrange the rolls in a special way.



A person unfamiliar with Papabubble candies will never understand what’s going on until the last minute.


Remember the green syrup and the ‘dough’ they made with it? It’s going to be the coat of the candies.



This is the roll we have in the result.

This is the funniest and at the same time the most difficult part of the candy making. The candy maker has to stretch the roll to make it long and thin.


When the roll gets too long, they cut it into shorter pieces and chill them with a fan.


Then the candy maker cuts the rolls into small pieces. By hand!



This is a finished product, the Papabubble candy with a pear inside.


These are some other masterpieces made by the Papabubble technique.


‘Alla! Happy Birthday!’

These are recipes of candies they are going to make in future and photographs of those they have already made.






Location: Moscow MydeaMedia

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