Liquorice - Production

The example of our ginger liquorice shows how liquorice is produced. This recipe was commissioned by kadó and developed in the food laboratory. Our salty sea urchins and our cinnamon glaze jelly are also exclusive kadó!

kadó liquorice specialties shop

Four in a row

With our in-house ginger liquorice we can show how liquorice is produced. I spent three days as a client in the laboratory, specialised in creating sweets. 5 kilos of "basic liquorice recipe" were cooked, divided into portions and seasoned with different ginger flavors. After cooling it was tasted and the recipe of the best tasting variant was purchased. "My" ginger flavor brought from Berlin, the ginger macerate from the Prussian Spirits Manufactory in Berlin obtained by cold extraction, was clearly the winner. In addition to the ginger arées, a cinnamon glaze dragée and a sea salt liquorice with gum arabic have now been commissioned. And don't forget the kadó-letten - powdered liquorice pastilles with and without ginger.

Photo Gallery Liquorice Manufactory

The cupboard with its trays, where the starch is dried to keep the model in shape.
The model is gently pressed and formed into the starch by hand.
First the sugar syrup is cooked at just the right temperature and for just the right time.
After another round of cooking the dissolved pure licorice is added.
Stir and cool down for a certain amount of time.
The organic ginger extract for the special flavour.
Pouring the licorice syrup into the disposal tins before portioning it into the starch model.
Now work has to be quick before the syrup gets solid.
Freshly disposed licorice cubes in the starch model.
A layer of starch keeps the licorice from drying.
At least find a manufactory for this recipe.
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