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In the museums' candy kitchen is a lot to see:
Sugar is boiled in old copper cettles which were used in a small bakery in France. The candy hook, on which the sugar is pulled is from a little manufactury in America where it was in use for decades since 1910.
Drop rollers from Germany, England and America are such as old and give shape to the handmade candies.
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I our public showroom we show how to make candies with traditional and recipes several times a day.
You also have the chance to taste our candies and you will find a "Thy" Candy, which we created for the nationalpark.
We do not use artificial flavours and only work with natural food colours, without E-number, as they do not contain any preservatives.
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