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Welcome to “Candy Kaiser” in Waiblingen!

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Product development and quality control take place in-house. Incoming ingredients are monitored as well as the actual production processes.
In the candy kitchen, a sugar solution is created using the basic ingredients as sugar, glucose syrup and water. In sugarfree candies, sugar and glucose syrup are replaced by the sugar substitute Isomalt.
Traditional candy manufacture is still practised by Kaiser today. Batches of candy mass, each weighing 45kg, are processed individually.
The ingredients are mixed on the kneading table to form a hot candy mass. The mass cools slightly during this mixing process.
Tapered rollers then shape the cooled mass into a thin strand of candy.
Filled candies are a Kaiser speciality. The filling (e.g. liquid honey, fruit purée) is pressed into the still-warm candy string by a pump.
Different sets of punches are then used to form the candies from the tapered string ; these determine their shape.
The candies are then further cooled and transported to the packaging station.
Sugarfree candies which contain the sugar substitute Sorbitol are shaped in moulds.
The moulds are then cooled for an adequate length of time.
In contrast with conventional batch manufacture, the candy mass can also be produced continuously.
The mass is cooled through transportation and handling on the production line, and then further processed in the tapered rollers.
The stamped candies are then transported to the wrapping machines.
Each candy is wrapped individually.
View of a candy wrapper being twisted
After wrapping, the candies are transported for filling into bags.
The multihead scales ensure that each bag is filled with the same content.
Endless film is fed into the bag-making machine.
The filled, separated bags are then sealed and transported for final packaging in boxes.
The Kaiser company building in Waiblingen. Over 500 million candies leave this factory every year.