Zebra

How do we make our Zebra candies?
Our Zebra candies are made from our base mixture, which consists of 20 kg of pearl sugar boiled to nearly 180 degrees Celsius. This base mixture, like all our ingredients, is 100% natural. The golden liquid sugar mass is poured onto our production table, where black coloring is added to part of the mass. Our black coloring is medical charcoal. A colorless lump is cut off. After adding the black coloring, the liquid mass is folded together until it becomes firmer. During this stage, the sugar cools from 180 degrees down to around 110 degrees. Peppermint extract and salmiak powder are then thoroughly kneaded into the sugar mass.

The black licorice mass is not pulled, as we want the candies to remain black. The colorless lump is pulled on a hook until it becomes white. Pulling the sugar mass introduces air into the sugar, which lightens the mass.

Next, the black mass is pulled into rods. These rods are laid onto the large white candy lump, which now gets beautiful decorative stripes. The entire 20 kg Zebra candy lump is then pulled into rods and placed into a hand-operated cutting machine. This cutting machine is not the original but a replica. We still have the original one stored, and although the one we use daily is a replica, it still proudly holds a respectable age of nearly 80 years.

This hand-operated cutting machine has a series of blades at the bottom, top, and offset on both sides. By turning a wheel, the blades come together, cutting the rods both horizontally and vertically.

The result is fine triangular candies. Zebra candies are a delightful salmiak candy with a classic twist of peppermint.