• Jelly bananas consist of the basic ingredients sugar, glucose, water, banana flavoring or puree, citric acid, and pectin as a gelling agent, as well as a bittersweet coating.
  • The ingredients are mixed and cooked in a futuristic looking cooking system.
  • The casting machine is also called a “Mogul machine.” Here, the mass is poured into beech wood bins that are filled with corn flour. We use beech wood because it has a long lifespan and it barely absorbs moisture.
  • For the jelly bananas, the molding stamps, which are lined up next to one another, are banana shaped. But any imaginable shape would be possible.
  • The molding stamps are pressed into the bins filled with corn flour. This creates a void that will later be filled with jelly. Every bin provides room for 80 bananas.
  • The 85 degree warm liquid jelly mass flows into the form.
  • Now the mass needs to sit. The jelly bananas dry in stacked beech wood bins.
  • The jelly bananas are solid after about 24 hours, and they can be removed from the powder of the corm flour. We also call that “auspudern" (“unpowder”).
  • Fans blow the spare corn flour off of the jelly bananas.
  • The jelly bananas are almost done. However, the chocolate coating is still missing.
  • Enormous conveyor belts bring the pieces to the chocolate coating machine.
  • 20 bananas lie next to each other in every row.
  • 29 degree warm bittersweet chocolate coating flows over the jelly bananas.
  • Now the jelly bananas have become real chocolate jelly bananas.
  • The chocolate jelly bananas now go through a 12-14 degree cold cooling tunnel for about 7 minutes until they arrive in the packaging facility.
  • The chocolate has to become solid.
  • In a picker system, the individual chocolate jelly bananas get picked up by robot arms with vacuum.
  • They are put on a plastic tray.
  • The trays are weighed and wrapped up in foil. Hundreds of thousands bananas can be produced each hour.
  • In the stores, the chocolate jelly bananas are presented in different packaging and sold, both as a private label and under the Friedel brand.