Johnson Nicholson (M) Sdn. Bhd.

We main product/services:: Dry Fruits; Candies; Confectionery ; Sweets; Biscuits;

Company Profile

Year Established:
Businss Type:	Manufacturer
Contact:	Mr. CHEW Stefan (Director/CEO/General Manager)
Telphone:	60-3-92811012
Fax	60-3-92811092
MobilePhone:
Web Site:	www.johnson-nicholson.com,
Zip:	55200
Country/Region:
Province/State:
City:	Kuala Lumpur
Address:	7, Wisma Johnson & Nicholson, Jalan 4 / 93, Taman Miharja

Introduce: J&N Candies

In our company the art and mystery of candy-making is one technic that may be summed up as an art of playing with skill and sugar. But simple as it seems, yet many other things are brought into play before a batch of our candies are ready for the market.

Flowers, herbs, nuts and dried fruits etc are thrown into the mixer kettle before the addition of flavor and fragrance together with fruit coloring to simple sweetness. The berry tribe-the strawberry and raspberry-blush anew in pink bon bons. Pistachio and almond nuts comes in in green, dark or light. Annatto, the root of butter color is the source of yellow while cochineal is of scarlet.

Fine candies are made from the best refined sugar. It is put, a barrel at a time, into big, deep hormogenizing kettles, with more or less water, according to the consistency of the candy to be made of the syrup. The cooking is done by steam, which is directed to the kettle and soon has everything inside hissing hot under strict temperature control to hormogenize the batch. These candy kettles are watched all the time, and the steam shut off the very instant the syrup is cooked enough. Once over cooked, the whole batch will turn brownish dark and may have to be discarded.

If it is to be creamed, it goes to the creaming mill, where big curved iron arms, moved also by steam, whirl and toss it until it is a white foamy mass. If colored cream is wanted, the clear candy, before undergoing the creamery process, has been turned out on a large working table where coloring matter & flavoring kneaded through it.The cream is packed down in big earthen vats and carefully covered with damp cloths until it is to be "made up." Usually that time is some distance ahead. Nobody quite knows the reason, but cream in bulk improves mightily by keeping for a certain length of time. Indeed, in our production areas you might see tons of it being stored. This however, is not surprising when you remember that we uses over a ton of chocolate daily, with sugar and other things in proportion.

WALNUT CREAMS.

Cream is usually "made up" on a steam table, in which a dozen small kettles are sunk. In these kettles the cream is heated and worked to a thick, smooth liquid, viscidly adherent to whatever is thrust within it.

Two lines of auto dippers available at one end of the steam table are used for dipping walnuts. One has a pile of kernels at the end of a loop attached to the dipper, The kernel is pick up and allowed to dip into the thick, pink surface of the kettle, and immediately being withdrawn and drop onto a coarse sleeve conveyor moving slowly beside it. The nuts are then allowed to go to her companion. They are shapeless oblong bits, the yellow skin showing here and there through the pink jacket. Each is again set in another dipper wit