Snus production
The produces snus in building facilities approved for food production and with focus on high quality. The following describes the production process of snus in a number of superior process steps.
Grinding
The tobacco is grinded into snus flour and is sieved in a number of grain sizes. It is important for the consistency and quality of the snus that the right composition of the size of the snus flour is found! E.g. there is a big difference of the composition of snus flour used for portion snus and loose snus.
Mixture
The individual grain sizes of snus are closely weighed out and mixed according to the individual snus recipes.
Mixture of ingredients
The tobacco is mixed with the main ingredients of snus which are water and salt. Salt is used in snus, like in all other cooking, in order to emphasize and reinforce the taste in the snus. Besides, salt also has a positive effect on the durability of the snus.
Heat treatment
The mixture of snus flour and salt is warmed up while stirring continuously. The snus is pasteurized in a given time depending on the recipe. It is important that the correct temperature is maintained during this part of the production of snus. Samples are extracted to be used in quality control tests that assure that the snus lives up to the standard.
Addition of flavouring agents
After the heat treatment of the snus a moisture-retaining substance is added. This secures that the snus keeps moist longer after the packaging is opened. Sodium carbonate is added to give the snus its characteristic property as faintly basic. Fundamental flavouring agents as sal-ammoniac and liquorice is then added depending on the individual snus recipe.
Cool-down and maturation
The snus is cooled down to below 4 °C and matures for two days before it is ready to be packed. The time spend at the cold storage secures that the moisture and the ingredients are perfectly distributed in the snus mixture.
Packaging of portion snus
There is a significant difference in packing snus in portion bags and packing loose snus. Portion snus is packed by the means of a special designed machine where the amount of snus is proportioned in small chambers and then pressed into portion bags. The snus portions are sealed and the outside is sprayed with water and flavouring agents to provide the consumer with the pure, fresh snus experience. The snus portions are automatically counted and filled in bags or cans depending on the product. The cans are sealed with a label that assures the snus keeps fresh until the can is put to use. The cans are packed in tens with shrinkage foil and the Refill variants are packed in tens in a thin cardboard case.
Packaging of loose snus
One of the differences between loose snus and portion snus is that the mixture of loose snus is completed concerning moisture-retaining and flavouring agents. The loose snus is dosed in portions of 50 grams and filled into the can. The lid is mounted and the cans are sealed with a label that assures the snus keeps fresh until the can is put to use. The cans are packed in tens with shrinkage foil.
Cool-down and maturation
After the packaging process the snus is stored in a cold storage again for further two days. This is done in order to make the water and flavouring agents added to the snus during packing distribute perfectly in the cans and bags. The cold storing takes place at 4 °C again.
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