Production of snus is done using processes that are similar to those used for food production. It is manufactured in approved facilities with emphasis on high quality. The production of snus can best be described through the following steps:
Tobacco is first ground into snus flour form. It is then sieved in different sizes of grains. It is crucial to maintain the snus quality and consistency at the right levels as well as the composition of the snus flour sizes. This is because there is a huge difference in snus flour composition used for loose snus and portion snus.
The individual snus grain sizes are weighed out carefully, and mixed in accordance with individual snus recipes.
The main snus ingredients (salt and water) are mixed with the tobacco. Like in cooking various recipes, salt is used to reinforce and emphasize the taste of the final product. In addition, salt has a positive influence on how long the shelf life of the snus will be.
The salt and snus flour mixture is warmed up while continuously being stirred. Snus is pasteurized for a certain amount of time, based on the particular recipe used. During this specific part of the snus production process, it is crucial that the right temperature is maintained. From time to time, samples are taken for use in quality control testing. This is to make sure that the snus meets the required standard of quality.
Adding a moisture-retaining substance after the snus undergoes heat treatment is necessary. This will help make sure that the snus will retain moisture for a longer period of time once the package is opened. Adding sodium carbonate will provide the snus its famous faintly basic property. Fundamental flavoring agents like licorice and sal-ammoniac are then mixed in, depending on the requirements of the individual snus recipes.
Snus requires cooling at a temperature under 4 degrees C, and maturing for 2 days before it finally becomes ready for packaging. The amount of time spent to cool down will help make sure that the ingredients and moisture are well-distributed throughout the snus mixture.
There is a considerable difference between packing loose snus and packing snus into portion bags. Packing of portion snus is done using a specially-designed machine in which the volume of snus is proportioned in little chambers before being pressed inside portion bags.
The portion snus bags are then sealed with the outside sprayed with flavoring agents and water to make sure that the end-user will enjoy a fresh, pure snus experience. The portions are counted automatically, and filled in cans or bags, depending on the type of product.
Cans are sealed and marked with a label that gives a guarantee that the snus will remain fresh until the package is opened. Cans are packed in shrinkage foils of 10 cans. Refill variants, on the other hand, are packed in thin cardboard cases of 10 refills.
One of the main differences between portion snus and loose snus is the mixture. Loose snus has a mixture made up of flavoring and moisture-retaining ingredients. The mixture is then distributed in 50 gram portions and filled into a can. The lid is placed and the can is sealed with a label that guarantees the snus will remain fresh until the can is opened. Cans are packed with shrinkage foil in 10-can packages.
Once the snus packaging process is done, the snus is kept in cold storage for an additional 2 days. This will make sure that the flavoring agents and water mixed with the snus during the packing process will be perfectly distributed in the bags and cans. The cold storing temperature should again be no more than 4 degrees C.
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