How Millions of Magnum Ice Cream Bars Are Made in a Factory | Ice Cream Factory Process

00:44:08
https://www.youtube.com/watch?v=v2QJwh46UfU

Summary

TLDRThe video delves into the history and production of Magnum ice cream bars, which debuted in 1989 as a luxury treat with a thick chocolate coating. Originating from the Netherlands, Magnum quickly gained popularity across Europe and became a cultural icon. The production process emphasizes high-quality, sustainably sourced ingredients, including cocoa from Rainforest Alliance certified farms and vanilla from Madagascar. Each step, from ingredient selection to packaging, is designed to ensure a premium product. Magnum continues to innovate with new flavors while maintaining its commitment to sustainability, making it a beloved choice for indulgence worldwide.

Takeaways

  • 🍦 Magnum ice cream bars were first introduced in 1989.
  • 🍫 They feature a thick, crunchy chocolate coating.
  • 🌍 Magnum sources cocoa from Rainforest Alliance certified farms.
  • 🌱 The brand emphasizes sustainability in its production.
  • 🍨 Magnum offers a variety of flavors, including limited editions.
  • 👩‍🍳 The production process involves careful ingredient selection and quality control.
  • 🎉 Magnum has become a cultural icon over the years.
  • 💎 It is marketed as a luxury ice cream experience.
  • 📦 Packaging reflects the premium nature of the product.
  • ✨ Magnum continues to innovate while maintaining its signature appeal.

Timeline

  • 00:00:00 - 00:05:00

    Magnum ice cream bars, known for their thick chocolate coating, were introduced in 1989 as a luxury treat. Created by the Friesland Campina group in the Netherlands, Magnum aimed to provide an indulgent experience akin to fine wine, featuring a velvety chocolate shell that enhances the creamy ice cream inside. The brand quickly gained popularity across Europe, becoming a cultural icon by introducing various flavors and collaborating with celebrities, solidifying its status as a premium ice cream choice.

  • 00:05:00 - 00:10:00

    The production of Magnum ice cream bars emphasizes quality and sustainability, starting with the careful selection of ingredients. Cocoa beans are sourced from Rainforest Alliance certified farms in West Africa, ensuring fair practices and environmental protection. Real vanilla from Madagascar and almonds from California are also used, with a focus on sustainable farming methods to maintain high quality throughout the process.

  • 00:10:00 - 00:15:00

    Creating the chocolate coating involves roasting cocoa beans to develop flavor, followed by grinding them into cocoa mass. This mass is refined and tempered to achieve a smooth texture and shiny appearance. The ice cream base is made from fresh milk, cream, and sugar, pasteurized for safety, and aged to enhance flavor. The mixture is then homogenized to ensure a creamy texture, preventing ice crystals from forming.

  • 00:15:00 - 00:20:00

    Once the ice cream base is ready, it is poured into molds and frozen quickly to maintain texture. The bars are then dipped in tempered chocolate, which is carefully applied to create the signature coating. Timing is crucial to ensure the chocolate sets properly, resulting in a crisp texture. After coating, the bars undergo quality control checks to ensure they meet Magnum's high standards before packaging.

  • 00:20:00 - 00:25:00

    Magnum's packaging process protects the ice cream and reflects its premium nature, using recyclable materials to minimize environmental impact. The bars are stored in temperature-controlled environments during transport to maintain their frozen state, ensuring freshness upon reaching retailers. Each step in the production process is designed to create a high-quality indulgent experience for consumers.

  • 00:25:00 - 00:30:00

    Ben and Jerry's ice cream, founded by Ben Cohen and Jerry Greenfield in 1978, began with a focus on high-quality ingredients and unique flavors. The company sources fresh milk from local Vermont farms and partners with over 250 farms worldwide for other ingredients, ensuring fair compensation for farmers. Their ice cream is known for its chunky style, with large pieces and swirls that enhance the flavor experience.

  • 00:30:00 - 00:35:00

    The production process for Ben and Jerry's starts with mixing fresh milk, cream, and sugar, followed by pasteurization to ensure safety. The ice cream base is then flavored and infused with chunks and swirls, creating the signature texture. Quality control is vital, with regular checks to ensure consistency in flavor and texture, maintaining the brand's reputation for high-quality ice cream.

  • 00:35:00 - 00:44:08

    Skittles, introduced in 1974, are made from a blend of sugar, corn syrup, and flavorings, with a focus on vibrant colors and chewy texture. The production process involves careful mixing, shaping, and coating to create the iconic candy. Quality control ensures that only the best Skittles make it to packaging, where they are sealed and shipped to stores, maintaining their freshness and appeal.

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Mind Map

Video Q&A

  • When was Magnum ice cream first introduced?

    Magnum ice cream was first introduced in 1989.

  • What makes Magnum ice cream bars unique?

    Magnum ice cream bars are known for their thick, crunchy chocolate coating and luxurious ingredients.

  • Where are Magnum's cocoa beans sourced from?

    Magnum's cocoa beans are sourced from Rainforest Alliance certified farms in West Africa.

  • What is the process for making Magnum ice cream?

    The process includes sourcing high-quality ingredients, pasteurizing the ice cream base, freezing, and coating with chocolate.

  • How does Magnum ensure sustainability in its production?

    Magnum focuses on sourcing ingredients responsibly and using recyclable packaging.

  • What types of flavors does Magnum offer?

    Magnum offers a variety of flavors, including classic chocolate, white chocolate almond, and limited edition varieties.

  • What is the significance of Magnum's chocolate coating?

    The chocolate coating is a signature feature that provides a satisfying snap and enhances the indulgent experience.

  • How does Magnum maintain quality control?

    Magnum conducts quality checks to ensure even chocolate coating, uniform size, and correct proportions of ice cream and chocolate.

  • What is the marketing strategy of Magnum?

    Magnum's marketing focuses on turning everyday moments into indulgent experiences.

  • Why is Magnum considered a luxury ice cream?

    Magnum is considered luxury ice cream due to its high-quality ingredients and indulgent flavors.

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  • 00:00:00
    Magnum ice cream bars were the first
  • 00:00:02
    ever to have a thick crunchy chocolate
  • 00:00:04
    coating something that's now a signature
  • 00:00:06
    for all ice cream bars ever wondered how
  • 00:00:09
    this iconic treat is made stick around
  • 00:00:12
    and let's take a dive into the process
  • 00:00:14
    behind your favorite ice cream bar
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    Magnum ice cream it's the treat that
  • 00:00:19
    makes even the simplest moments feel
  • 00:00:21
    special whether you're sweating in a hot
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    day stuck in a meeting you can't get out
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    of or just craving something sweet
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    there's a good chance Magnum has been
  • 00:00:30
    there to make things better but where
  • 00:00:31
    did it all begin let's first take a look
  • 00:00:34
    at the history of this famous ice cream
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    it all began in 1989 when Magnum made
  • 00:00:39
    its grand entrance into the ice cream
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    scene but instead of just being a simple
  • 00:00:44
    ice cream bar it was designed to be a
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    luxury ice cream yes that's right Luxury
  • 00:00:49
    Ice Cream the kind of treat you eat
  • 00:00:51
    slowly while thinking you're probably
  • 00:00:53
    too fancy to be eating it in
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    public Magnum was first created by the
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    freezeland Campina group in the
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    Netherlands who thought why not make ice
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    cream that's as indulgent as an
  • 00:01:04
    expensive bottle of wine but without the
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    hangover magnum's genius was in its
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    coating chocolate but not just any
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    chocolate this was thick velvety
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    highquality chocolate that practically
  • 00:01:16
    hugged the ice cream inside you take a
  • 00:01:19
    bite hear that satisfying snap of the
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    chocolate and then Savor the rich creamy
  • 00:01:24
    ice cream within honestly it was like
  • 00:01:26
    eating an ice cream bar and a chocolate
  • 00:01:28
    bar at the same time time who could
  • 00:01:31
    resist that the idea caught on fast by
  • 00:01:34
    1990 Magnum had expanded beyond the
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    Netherlands spreading across Europe like
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    a sweet chocy Wildfire before long you
  • 00:01:42
    couldn't walk through any Supermarket
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    without spotting that glossy packaging
  • 00:01:46
    the Deep brown color of the chocolate
  • 00:01:48
    bar screaming luxury louder than a
  • 00:01:50
    high-end designer bag but it wasn't just
  • 00:01:53
    about the taste Magnum also played the
  • 00:01:56
    role of cultural Icon by 2008 the
  • 00:01:59
    company started tapping into our love
  • 00:02:01
    for Indulgence in new and exciting ways
  • 00:02:04
    think flavors like white chocolate
  • 00:02:06
    almond and even peanut butter because if
  • 00:02:09
    you're going to go big why not throw in
  • 00:02:10
    some nuts they also made sure to keep it
  • 00:02:13
    classy by teaming up with celebrities
  • 00:02:16
    like famous chefs and even El mcferson
  • 00:02:19
    who probably looked like a goddess while
  • 00:02:21
    eating a magnum we'll never know but we
  • 00:02:23
    imagine with every new flavor release
  • 00:02:26
    Magnum solidified its place as a premium
  • 00:02:29
    ice cream choice for those who wanted to
  • 00:02:31
    feel like they were treating themselves
  • 00:02:33
    without necessarily needing to bust out
  • 00:02:35
    a credit card or sit through a four
  • 00:02:37
    course meal it became more than just an
  • 00:02:39
    ice cream it was an experience a
  • 00:02:41
    statement that you knew how to enjoy
  • 00:02:43
    life's Little Pleasures the process
  • 00:02:46
    behind crafting a Magnum ice cream bar
  • 00:02:49
    is a detailed and thoughtful one where
  • 00:02:51
    each step from sourcing ingredients to
  • 00:02:53
    the final packaging plays an important
  • 00:02:56
    role in ensuring that the end product is
  • 00:02:58
    of high quality
  • 00:03:00
    magnum's approach combines carefully
  • 00:03:02
    selected ingredients precise
  • 00:03:05
    manufacturing techniques and a
  • 00:03:07
    commitment to
  • 00:03:08
    sustainability Magnum starts with the
  • 00:03:10
    selection of ingredients focusing on
  • 00:03:13
    quality and sustainability from the very
  • 00:03:15
    beginning the cocoa beans which are
  • 00:03:17
    Central to the chocolate coating are
  • 00:03:19
    sourced from rainforest Alliance
  • 00:03:21
    certified Farms primarily in West Africa
  • 00:03:24
    these Farms are chosen not only for the
  • 00:03:26
    flavor of their cocoa but also because
  • 00:03:29
    they follow far farming practices that
  • 00:03:30
    protect the environment and ensure Fair
  • 00:03:33
    conditions for the farmers the cocoa
  • 00:03:35
    beans are handh harvested and only the
  • 00:03:38
    best beans are selected after being
  • 00:03:40
    harvested the beans are fermented for
  • 00:03:42
    several days which helps develop the
  • 00:03:45
    rich flavors that will eventually be
  • 00:03:46
    found in the chocolate once the
  • 00:03:49
    fermentation is complete the beans are
  • 00:03:51
    sundried to remove moisture and then
  • 00:03:53
    shipped to the factory for
  • 00:03:55
    processing Magnum also uses real vanilla
  • 00:03:58
    in its ice cream sourced from Madagascar
  • 00:04:01
    a region known for producing highquality
  • 00:04:04
    vanilla the vanilla beans grown here are
  • 00:04:07
    hand-pollinated as the flowers of the
  • 00:04:09
    vanilla Orchid only bloom for a short
  • 00:04:11
    period after being harvested the beans
  • 00:04:14
    undergo a curing process that develops
  • 00:04:17
    their aromatic properties the curing and
  • 00:04:19
    drying of the beans are crucial for
  • 00:04:22
    unlocking the full flavor potential and
  • 00:04:24
    Magnum ensures that the beans are
  • 00:04:26
    handled carefully at every stage to
  • 00:04:28
    maintain quality
  • 00:04:30
    for the Almond coated varieties Magnum
  • 00:04:33
    sources almonds from California a region
  • 00:04:35
    known for its almond production however
  • 00:04:38
    California also faces challenges with
  • 00:04:40
    water usage so Magnum works with farmers
  • 00:04:43
    who use efficient irrigation systems
  • 00:04:46
    once harvested the almonds are blanched
  • 00:04:49
    and slivered to achieve the consistency
  • 00:04:51
    needed for the ice cream coating
  • 00:04:53
    creating the chocolate coating is a key
  • 00:04:55
    part of the Magnum experience the first
  • 00:04:58
    step is roasting the cocoa beans which
  • 00:05:00
    develops the Cocoa's natural flavors The
  • 00:05:03
    Roasting process is carefully controlled
  • 00:05:06
    to bring out the right balance of
  • 00:05:07
    flavors while avoiding bitterness after
  • 00:05:10
    roasting the beans are cracked open to
  • 00:05:12
    separate the nibs the edible part of the
  • 00:05:14
    bean from the shells the nibs are then
  • 00:05:17
    ground into cocoa Mass which is a
  • 00:05:19
    mixture of cocoa solids and cocoa butter
  • 00:05:22
    the cocoa mass is the base for the
  • 00:05:24
    chocolate coating next the cocoa mass is
  • 00:05:28
    refined further in con machines this
  • 00:05:31
    process involves mixing and ating the
  • 00:05:33
    chocolate for several hours to break
  • 00:05:36
    down any remaining rough particles
  • 00:05:38
    resulting in a smoother texture the
  • 00:05:40
    conching process also helps develop the
  • 00:05:43
    chocolates flavor making it more
  • 00:05:45
    balanced and refined once the chocolate
  • 00:05:48
    reaches the right consistency it is
  • 00:05:50
    tempered tempering is important because
  • 00:05:52
    it helps the chocolate forms stable
  • 00:05:54
    cocoa butter crystals proper tempering
  • 00:05:57
    ensures that the chocolate will have a
  • 00:05:59
    shiny appearance and the satisfying snap
  • 00:06:01
    when you bite into it without proper
  • 00:06:04
    tempering the chocolate could be dull
  • 00:06:06
    and soft which would affect the texture
  • 00:06:08
    and overall experience of eating the
  • 00:06:10
    Magnum Bar while the chocolate is being
  • 00:06:13
    made the ice cream itself is crafted
  • 00:06:16
    magnum's ice cream base is made from a
  • 00:06:18
    blend of fresh milk cream and sugar
  • 00:06:21
    mixed in precise proportions the mixture
  • 00:06:24
    is then pasteurized which involves
  • 00:06:26
    heating it to a specific temperature to
  • 00:06:28
    kill any harmful bacteria and then
  • 00:06:30
    cooling it rapidly to ensure safety
  • 00:06:33
    after pasteurization the base is stored
  • 00:06:35
    at a cool temperature for several hours
  • 00:06:38
    this aging process allows the flavors to
  • 00:06:41
    blend together making the ice cream
  • 00:06:43
    smoother and creamier after aging the
  • 00:06:46
    base is homogenized which is a process
  • 00:06:48
    that breaks down fat molecules ensuring
  • 00:06:51
    they are evenly distributed throughout
  • 00:06:52
    the mixture this helps prevent the
  • 00:06:54
    formation of ice crystals giving the ice
  • 00:06:57
    cream its smooth texture without
  • 00:06:59
    homogeneization the ice cream could end
  • 00:07:01
    up with a grainy or icy texture which
  • 00:07:04
    would affect the eating
  • 00:07:06
    experience once the ice cream base is
  • 00:07:08
    ready it is poured into molds and sticks
  • 00:07:11
    are inserted into the bars the molds are
  • 00:07:13
    designed to create the familiar Magnum
  • 00:07:15
    shape thick and rectangular with just
  • 00:07:18
    the right amount of ice cream inside
  • 00:07:20
    after the molds are filled they are
  • 00:07:22
    placed in Blast freezers the rapid
  • 00:07:25
    freezing in the blast freezers helps
  • 00:07:27
    ensure that the ice cream freezes
  • 00:07:29
    quickly and evenly this quick freezing
  • 00:07:32
    is important because it prevents large
  • 00:07:34
    ice crystals from forming which can make
  • 00:07:36
    the ice cream feel gritty instead of
  • 00:07:39
    smooth after the ice cream bars are
  • 00:07:41
    frozen the next step is the coating
  • 00:07:43
    process the bars are dipped into the
  • 00:07:46
    tempered chocolate which is applied
  • 00:07:48
    quickly to ensure that it doesn't melt
  • 00:07:50
    the ice cream
  • 00:07:51
    beneath the chocolate is spread evenly
  • 00:07:53
    over the surface of the bar and any
  • 00:07:56
    excess chocolate is allowed to drip off
  • 00:07:59
    after the bars are coated they are
  • 00:08:00
    placed back into the freezer for a final
  • 00:08:03
    freezing
  • 00:08:04
    step this ensures that the chocolate
  • 00:08:06
    coating hardens completely giving the
  • 00:08:09
    bar its signature crisp texture when
  • 00:08:11
    bitten into the timing of this step is
  • 00:08:13
    crucial if the bars are left in the
  • 00:08:16
    chocolate for too long the chocolate can
  • 00:08:18
    become too thick and it may not set
  • 00:08:21
    properly if they are dipped too briefly
  • 00:08:24
    the coating may not be thick enough to
  • 00:08:25
    deliver the right texture when you bite
  • 00:08:27
    into it therefore the process is
  • 00:08:30
    carefully monitored to ensure the
  • 00:08:32
    chocolate coating is just right once the
  • 00:08:35
    bars are coated and Frozen they undergo
  • 00:08:37
    quality control checks each bar is
  • 00:08:40
    inspected to make sure it meets magnum's
  • 00:08:42
    high standards the bars are checked for
  • 00:08:45
    even chocolate coating uniform size and
  • 00:08:47
    the correct proportions of ice cream and
  • 00:08:49
    chocolate if any bars are found to have
  • 00:08:52
    imperfections they are removed from the
  • 00:08:54
    production line only those bars that
  • 00:08:56
    meet the required standards are sent to
  • 00:08:58
    be packaged
  • 00:09:01
    the packaging process is also designed
  • 00:09:03
    to protect the ice cream and maintain
  • 00:09:05
    its quality Magnum uses materials that
  • 00:09:08
    ensure the bars stay frozen and are
  • 00:09:10
    protected during transport the packaging
  • 00:09:13
    is also designed to reflect the premium
  • 00:09:15
    nature of the product with Sleek
  • 00:09:18
    highquality materials that help convey
  • 00:09:20
    the Indulgence associated with Magnum
  • 00:09:22
    ice cream Magnum is also committed to
  • 00:09:25
    using environmentally friendly packaging
  • 00:09:28
    the materials used for packaging are
  • 00:09:30
    recyclable and Magnum has made efforts
  • 00:09:32
    to reduce its environmental footprint by
  • 00:09:35
    using responsibly sourced materials
  • 00:09:37
    whenever possible once the Magnum bars
  • 00:09:39
    are packaged they are ready for
  • 00:09:41
    distribution the bars are stored in
  • 00:09:44
    temperature controlled environments to
  • 00:09:46
    ensure that they stay frozen during
  • 00:09:48
    transport Magnum bars are shipped to
  • 00:09:50
    retailers around the world whether to
  • 00:09:52
    supermarket freezers or ice cream trucks
  • 00:09:55
    the bars must maintain their Frozen
  • 00:09:57
    State throughout the journey so they are
  • 00:09:59
    transported in refrigerated trucks that
  • 00:10:02
    keep the temperature low this ensures
  • 00:10:04
    that when you buy a magnum it's as fresh
  • 00:10:06
    and frozen as it was when it was first
  • 00:10:09
    made from sourcing the finest cocoa and
  • 00:10:12
    vanilla to the careful methods used to
  • 00:10:14
    make the ice cream and coat it in rich
  • 00:10:16
    chocolate every step in the Magnum
  • 00:10:18
    production process has been designed to
  • 00:10:20
    create a premium product the end result
  • 00:10:23
    is an indulgent ice cream experience
  • 00:10:25
    with smooth creamy ice cream a crisp
  • 00:10:28
    Chocolate shell and the the perfect
  • 00:10:29
    balance of flavor and texture in every
  • 00:10:32
    bite each Magnum Bar is a product of
  • 00:10:34
    careful attention to detail with a focus
  • 00:10:37
    on quality sustainability and of course
  • 00:10:41
    enjoyment Magnum ice cream has remained
  • 00:10:43
    a favorite treat worldwide because it
  • 00:10:46
    offers a unique combination of
  • 00:10:48
    indulgence and luxury making it feel
  • 00:10:50
    special yet accessible the rich
  • 00:10:53
    chocolate coating smooth ice cream and
  • 00:10:55
    premium ingredients like rainforest
  • 00:10:57
    Alliance certified cocoa and Madagascar
  • 00:11:00
    vanilla set it apart from other ice
  • 00:11:02
    creams each bite offers a satisfying
  • 00:11:05
    contrast of textures and flavors making
  • 00:11:08
    Magnum a go-to choice for those seeking
  • 00:11:10
    something a bit more
  • 00:11:12
    refined to maintain its popularity
  • 00:11:15
    Magnum consistently introduces new
  • 00:11:17
    flavors and limited edition varieties
  • 00:11:20
    keeping the brand exciting and relevant
  • 00:11:22
    whether it's through inventive flavors
  • 00:11:24
    like caramel or raspberry or offering
  • 00:11:27
    options like vegan bars mag ensures
  • 00:11:30
    there's something for everyone this
  • 00:11:32
    constant Innovation allows the brand to
  • 00:11:34
    stay fresh while still keeping its
  • 00:11:36
    signature luxxury a p peel magnum's
  • 00:11:40
    marketing also plays a significant role
  • 00:11:42
    with its focus on turning everyday
  • 00:11:44
    moments into indulgent
  • 00:11:46
    experiences Beyond taste and Innovation
  • 00:11:49
    Magnum has built a strong reputation
  • 00:11:51
    through its commitment to sustainability
  • 00:11:54
    by sourcing ingredients responsibly and
  • 00:11:56
    using recyclable packaging the brand
  • 00:11:58
    appeals to consumers who care about the
  • 00:12:00
    environmental impact of their purchases
  • 00:12:03
    this combination of highquality products
  • 00:12:06
    exciting new offerings and a
  • 00:12:08
    forward-thinking approach to
  • 00:12:09
    sustainability helps Magnum maintain its
  • 00:12:12
    status as a beloved and enduring brand
  • 00:12:14
    in the ice cream market so next time you
  • 00:12:17
    enjoy a magnum you'll know exactly what
  • 00:12:20
    goes into making that perfect indulgent
  • 00:12:22
    bite from the highquality ingredients to
  • 00:12:25
    the Innovative flavors it's clear why
  • 00:12:27
    Magnum continues to be a fa faite around
  • 00:12:29
    the
  • 00:12:30
    world Ben and Jerry's churns out nearly
  • 00:12:33
    a million pints of ice cream every
  • 00:12:35
    single day enough to fill over 15
  • 00:12:37
    olympic sized swimming pools daily
  • 00:12:40
    served in over 35 countries these iconic
  • 00:12:44
    flavors are packed with giant chunks and
  • 00:12:46
    swirls ever wonder how this creamy magic
  • 00:12:49
    is made Let's dive into the scoop behind
  • 00:12:51
    the
  • 00:12:52
    scenes Ben Cohen and Jerry Greenfield
  • 00:12:55
    grew up in Merrick New York a small town
  • 00:12:58
    on Long Island South Shore the two met
  • 00:13:00
    in junior high gym class in 1963 where
  • 00:13:04
    according to company lore they were the
  • 00:13:05
    slowest and fastest kids on the
  • 00:13:08
    track naturally they bonded while
  • 00:13:11
    lagging behind the rest of their
  • 00:13:13
    classmates forging a friendship that
  • 00:13:15
    would eventually lead to something much
  • 00:13:17
    sweeter than their shared struggles in
  • 00:13:19
    gym class After High School they pursued
  • 00:13:22
    separate paths Jerry went to Oberlin
  • 00:13:24
    College on a Premed track but after
  • 00:13:27
    being rejected by all the medical
  • 00:13:29
    schools he applied to he found himself
  • 00:13:31
    back at square one Ben briefly attended
  • 00:13:34
    Colgate University but dropped out
  • 00:13:36
    during his sophomore year to become a
  • 00:13:38
    Potter when his Pottery business didn't
  • 00:13:40
    succeed Ben took on various odd jobs to
  • 00:13:43
    make ends meet by 1977 the two friends
  • 00:13:48
    reunited and decided to start a business
  • 00:13:50
    together initially they wanted to open a
  • 00:13:53
    bagel shop in Burlington Vermont but
  • 00:13:55
    Bagel making equipment was beyond their
  • 00:13:58
    budget so though they pivoted and took a
  • 00:14:00
    $5 ice cream making course at Penn State
  • 00:14:03
    University with their Newfound skills
  • 00:14:06
    they scraped together
  • 00:14:08
    $112,000 including a $4,000 bank loan
  • 00:14:11
    and transformed a rundown gas station
  • 00:14:14
    into their first ice cream shop in May
  • 00:14:17
    1978 Ben and Jerry's opened its doors
  • 00:14:20
    since Ben has a nosia a condition that
  • 00:14:22
    limits his sense of taste and smell
  • 00:14:25
    Jerry took charge of Designing their
  • 00:14:27
    flavors to ensure men could still enjoy
  • 00:14:30
    their ice cream Jerry loaded the flavors
  • 00:14:32
    with large chunks and swirls creating
  • 00:14:35
    the iconic stuffed style Ben and Jerry's
  • 00:14:38
    is known for their first year was a
  • 00:14:40
    success and By 1979 they had become an
  • 00:14:44
    exclusive ice cream shop and launched
  • 00:14:46
    the first ever free cone day to thank
  • 00:14:48
    the community Ben and Jerry's quickly
  • 00:14:51
    grew and within a few years it became a
  • 00:14:53
    beloved name in the ice cream world
  • 00:14:55
    here's how every pint of Ben and Jerry's
  • 00:14:57
    ice cream gets it St start it all begins
  • 00:15:00
    with top-notch ingredients from trusted
  • 00:15:02
    suppliers around the globe but the star
  • 00:15:04
    of the show fresh milk from local
  • 00:15:07
    Vermont Farms thanks to the St albin's
  • 00:15:09
    Cooperative creamy the milk doesn't have
  • 00:15:12
    to travel far it takes a quick trip down
  • 00:15:14
    the road to the factory where it's
  • 00:15:16
    stored in massive 6,000g silos yep we're
  • 00:15:20
    talking big once it's inside the factory
  • 00:15:23
    the milk teams up with cream and sugar
  • 00:15:25
    in a giant tank where they're mixed
  • 00:15:27
    together to create the Bab for every
  • 00:15:29
    delicious flavor but hey it's not just
  • 00:15:32
    about the dairy Ben and Jerry's partners
  • 00:15:35
    with over 250 Farms worldwide to Source
  • 00:15:39
    the very best ingredients for instance
  • 00:15:42
    their vanilla beans straight from small
  • 00:15:44
    farmers in Madagascar and the cocoa for
  • 00:15:47
    their rich chocy flavors that comes from
  • 00:15:50
    West Africa and don't worry the company
  • 00:15:53
    makes sure all these farmers are paid
  • 00:15:55
    fairly for their hard work even the
  • 00:15:57
    brownies in fan favor like chocolate
  • 00:15:59
    fudge brownie are special they're baked
  • 00:16:02
    by gryon Bakery in New York a place that
  • 00:16:05
    helps folks who've struggled to find
  • 00:16:06
    work get back on their feet so every
  • 00:16:09
    scoop you take isn't just packed with
  • 00:16:11
    flavor it's packed with
  • 00:16:13
    purpose the process begins with fresh
  • 00:16:16
    milk and cream from local Vermont Farms
  • 00:16:19
    where Ben and Jerry's has long-standing
  • 00:16:21
    Partnerships through their caring Dairy
  • 00:16:23
    program this program ensures cows are
  • 00:16:26
    treated humanely and sustainable farming
  • 00:16:28
    practi IES are used the quality of the
  • 00:16:31
    milk is essential to making great ice
  • 00:16:33
    cream so the milk is quickly transported
  • 00:16:35
    to the factory after it's collected when
  • 00:16:38
    the milk arrives at the factory it goes
  • 00:16:41
    through a series of quality checks
  • 00:16:43
    including tests for fat content and
  • 00:16:45
    temperature after passing inspection
  • 00:16:47
    it's pumped into huge 6,000g silos which
  • 00:16:51
    are massive stainless steel tanks
  • 00:16:53
    designed to keep the milk cold and
  • 00:16:56
    fresh these silos maintain a steady low
  • 00:16:59
    temperature to prevent spoiling and
  • 00:17:01
    ensure that the milk is always ready for
  • 00:17:03
    the next stage of production after the
  • 00:17:06
    milk is stored in the silos it's time to
  • 00:17:09
    move into the blend tank where the real
  • 00:17:11
    magic of ice cream creation Begins the
  • 00:17:14
    milk is combined with fresh cream sugar
  • 00:17:17
    and other basic ingredients like egg
  • 00:17:20
    yolks for specific
  • 00:17:21
    flavors these ingredients are carefully
  • 00:17:24
    measured and added to create a rich
  • 00:17:26
    smooth base that serves as the
  • 00:17:28
    foundation for all Ben and Jerry's ice
  • 00:17:31
    cream the blend tank is a large
  • 00:17:34
    stainless steel vessel equipped with
  • 00:17:36
    powerful mixing arms that turn the
  • 00:17:38
    ingredients together ensuring a smooth
  • 00:17:41
    even mixture Ben and Jerry's uses two
  • 00:17:44
    primary ice cream bases the first is the
  • 00:17:47
    sweet cream base which is used for most
  • 00:17:49
    of their iconic flavors like vanilla
  • 00:17:51
    fish food and Half Baked the second is a
  • 00:17:54
    chocolate base which is used for
  • 00:17:56
    chocolate based flavors like chocolate
  • 00:17:58
    therapy if it's a chocolate flavor this
  • 00:18:01
    is where cocoa powder is added creating
  • 00:18:03
    a deep rich chocolate taste the churning
  • 00:18:07
    process in the blend tank is key to
  • 00:18:09
    creating the creamy silky texture that
  • 00:18:11
    fans Love by constantly mixing the
  • 00:18:14
    ingredients the tank ensures that every
  • 00:18:17
    drop of the base is consistent in flavor
  • 00:18:19
    and texture setting the stage for the
  • 00:18:21
    next steps in the ice cream making
  • 00:18:24
    process once the ice cream base is mixed
  • 00:18:26
    in the blend tank it's time for a
  • 00:18:28
    crucial step pasteurization the mixture
  • 00:18:32
    is piped into the pasteurizer a machine
  • 00:18:34
    designed to quickly heat the mix to a
  • 00:18:36
    high temperature to kill any harmful
  • 00:18:39
    bacteria this process ensures the ice
  • 00:18:41
    cream is safe to eat while maintaining
  • 00:18:43
    its highquality
  • 00:18:45
    ingredients the pasteurizer uses hot
  • 00:18:48
    steel plates to heat the mix swiftly
  • 00:18:50
    without cooking it a technique that
  • 00:18:52
    protects the flavor and texture of the
  • 00:18:54
    ice cream base during this step the
  • 00:18:58
    mixture reaches temperatures of around
  • 00:19:00
    180° f for just a short amount of time
  • 00:19:04
    before it's rapidly cooled down this
  • 00:19:06
    flash heating process is what makes the
  • 00:19:08
    pasteurizer so effective allowing the
  • 00:19:11
    mixture to be pasteurized without
  • 00:19:13
    altering its taste or creamy
  • 00:19:15
    consistency after heating the base is
  • 00:19:18
    immediately chilled back to a safe cold
  • 00:19:21
    temperature and transferred to a holding
  • 00:19:23
    tank in the holding tank the base rests
  • 00:19:27
    for 4 to 8 hours this resting time isn't
  • 00:19:30
    just for safety it's also when the
  • 00:19:32
    ingredients really come together the
  • 00:19:34
    flavors meld deepen and balance creating
  • 00:19:37
    the rich smooth base that will later be
  • 00:19:40
    infused with flavors chunks and swirls
  • 00:19:42
    to make each pint of Ben and Jerry's
  • 00:19:45
    after the ice cream base has rested and
  • 00:19:47
    the ingredients have fully Blended it's
  • 00:19:50
    time to add the flavors that make Ben
  • 00:19:52
    and Jerry's ice cream unique the base is
  • 00:19:54
    pumped into one of the Factory's 20
  • 00:19:56
    flavor Vats where the magic of flavor
  • 00:19:59
    infusion happens these Vats are large
  • 00:20:02
    high-tech tanks designed to evenly
  • 00:20:05
    incorporate a wide variety of
  • 00:20:07
    ingredients like vanilla extract mint
  • 00:20:10
    fruit purees or coffee depending on the
  • 00:20:13
    recipe each flavor vat is equipped with
  • 00:20:16
    powerful mixing mechanisms that ensure
  • 00:20:18
    the flavorings are evenly distributed
  • 00:20:20
    throughout the ice cream base this step
  • 00:20:23
    is crucial for maintaining the
  • 00:20:25
    consistency and quality of each batch so
  • 00:20:28
    whether it's a subtle vanilla flavor or
  • 00:20:30
    a bold mint every pint has the perfect
  • 00:20:32
    balance of taste the variety of flavor
  • 00:20:35
    Vats allows Ben and Jerry's to create
  • 00:20:38
    multiple batches of different flavors
  • 00:20:41
    simultaneously hundreds of flavor
  • 00:20:43
    combinations are experimented with each
  • 00:20:46
    year but only a select few make it to
  • 00:20:48
    your freezer the flavor Vats also allow
  • 00:20:51
    for precise control over the ingredients
  • 00:20:54
    whether it's a fruity flavor or a rich
  • 00:20:56
    caramel swirl everything is Blended to
  • 00:20:59
    Perfection at this stage laying the
  • 00:21:01
    groundwork for the chunks and swirls
  • 00:21:03
    that will come later here's where the
  • 00:21:05
    ice cream making process starts to get
  • 00:21:08
    really cool literally once the flavored
  • 00:21:11
    base is ready it's pumped into the
  • 00:21:13
    freezing Barrel the machine responsible
  • 00:21:15
    for transforming the liquid mixture into
  • 00:21:17
    ice cream this is a critical step
  • 00:21:19
    because it's where the base starts to
  • 00:21:21
    solidify into that smooth creamy texture
  • 00:21:24
    we all know and love the freezing Barrel
  • 00:21:28
    works by rapidly lowering the
  • 00:21:29
    temperature of the mix as it churns
  • 00:21:32
    inside the liquid base is cooled down to
  • 00:21:35
    below freezing temperatures in a matter
  • 00:21:37
    of seconds the constant churning action
  • 00:21:40
    not only cools the mixture but also
  • 00:21:42
    introduces air creating that light
  • 00:21:45
    fluffy texture that gives Ben and
  • 00:21:47
    Jerry's its signature creamy mouth feel
  • 00:21:49
    when the mixture comes out of the
  • 00:21:51
    freezing Barrel it's at the perfect
  • 00:21:53
    consistency cold but still soft and
  • 00:21:56
    pliable like soft serve ice cream
  • 00:21:59
    at this stage it's thick enough to hold
  • 00:22:01
    its form but still soft enough to allow
  • 00:22:03
    for the next crucial step the addition
  • 00:22:06
    of Ben and Jerry's Famous chunks and
  • 00:22:08
    swirls this semi-solid state is ideal
  • 00:22:12
    for mixing in those big pieces of cookie
  • 00:22:14
    dough brownie bites or fudge chunks
  • 00:22:17
    without damaging their texture now comes
  • 00:22:19
    the part that makes Ben and Jerry's
  • 00:22:21
    truly iconic adding the chunks whether
  • 00:22:25
    it's big pieces of cookie dough brownie
  • 00:22:27
    bites chocolate chunks chunks or peanut
  • 00:22:29
    butter cups these mixins are a key
  • 00:22:32
    feature of the Brand's ice cream this is
  • 00:22:35
    done with the help of a machine called
  • 00:22:37
    the chunk feeder which plays a crucial
  • 00:22:39
    role in making sure every pint is packed
  • 00:22:42
    with those generous mouthwatering
  • 00:22:44
    pieces workers load the chunk feeder by
  • 00:22:47
    dumping in the add-ins ensuring there's
  • 00:22:49
    plenty of goodness to go around the
  • 00:22:51
    chunk feeder is designed to evenly
  • 00:22:53
    distribute these mixins throughout the
  • 00:22:55
    ice cream ensuring that every scoop has
  • 00:22:58
    just the right balance of creamy base
  • 00:23:00
    and chunky goodness the machine mixes
  • 00:23:03
    the chunks carefully so they don't get
  • 00:23:05
    crushed preserving their texture and
  • 00:23:07
    size a critical detail because Ben and
  • 00:23:10
    Jerry's is famous for having some of the
  • 00:23:12
    biggest chunks in the ice cream
  • 00:23:14
    world once the ice cream is perfectly
  • 00:23:16
    mixed and packed with chunks it moves on
  • 00:23:19
    to the next step getting into the iconic
  • 00:23:21
    pint containers this is where the
  • 00:23:23
    automatic filler comes into play the
  • 00:23:26
    automatic filler is a high-speed machine
  • 00:23:28
    that pumps the ice cream into pint
  • 00:23:30
    containers with precision and
  • 00:23:33
    efficiency it's a Marvel of engineering
  • 00:23:35
    capable of filling up to 270 pints per
  • 00:23:38
    minute ensuring that the factory can
  • 00:23:40
    keep up with the massive demand for Ben
  • 00:23:43
    and Jerry's ice cream as the semi-solid
  • 00:23:46
    ice cream flows into the filler it is
  • 00:23:49
    portioned out perfectly ensuring that
  • 00:23:51
    each pint gets just the right amount of
  • 00:23:53
    creamy goodness and chunks this machine
  • 00:23:56
    is designed for accuracy so every pint
  • 00:23:59
    that rolls off the line is consistent in
  • 00:24:01
    weight and volume the chunks mixed
  • 00:24:04
    evenly throughout the ice cream by the
  • 00:24:06
    chunk feeder are distributed beautifully
  • 00:24:08
    so that every scoop delivers the perfect
  • 00:24:11
    balance of flavor and
  • 00:24:13
    texture once filled the pints move along
  • 00:24:16
    the line to the litter a machine that
  • 00:24:18
    swiftly places and seals the lids on
  • 00:24:20
    each pint this ensures the ice cream is
  • 00:24:23
    securely sealed and ready for its next
  • 00:24:25
    Journey after the pints are sealed there
  • 00:24:28
    inspected for quality and sent off for
  • 00:24:30
    further freezing locking in freshness
  • 00:24:33
    before they head to stores even though
  • 00:24:35
    state-of-the-art machines handle much of
  • 00:24:37
    the production process Ben and Jerry's
  • 00:24:40
    is serious about maintaining the quality
  • 00:24:42
    that fans expect that's where quality
  • 00:24:45
    control comes in a vital step to ensure
  • 00:24:47
    that every pint is perfect every hour
  • 00:24:50
    trained workers pull six pints off the
  • 00:24:53
    production line to test for consistency
  • 00:24:55
    in several key areas like chunk distribu
  • 00:24:58
    ution weight and air
  • 00:25:00
    bubbles these pints undergo a thorough
  • 00:25:03
    inspection first workers weigh each pint
  • 00:25:06
    to ensure it meets the required amount
  • 00:25:08
    of ice cream if a pint is underfilled
  • 00:25:11
    it's flagged for correction then the
  • 00:25:13
    workers cut open the pints to visually
  • 00:25:16
    inspect the contents they're looking to
  • 00:25:18
    see that the famous chunks Swirls and
  • 00:25:21
    other mixins are evenly spread
  • 00:25:23
    throughout the Pint so every scoop
  • 00:25:26
    delivers the intended flavor experience
  • 00:25:28
    varant they also check for air bubbles
  • 00:25:31
    which can affect the texture and quality
  • 00:25:33
    of the ice cream once the pints are
  • 00:25:36
    filled sealed and quality checked they
  • 00:25:39
    still aren't quite ready for your
  • 00:25:40
    freezer the ice cream needs to be
  • 00:25:42
    brought to its perfect scoopable
  • 00:25:44
    consistency and that requires one last
  • 00:25:47
    critical step the spiral hardener this
  • 00:25:50
    machine is a massive cork screw shaped
  • 00:25:52
    conveyor belt housed inside an
  • 00:25:54
    industrial freezer that's chilled to an
  • 00:25:57
    icy minus 60°
  • 00:25:59
    F the pints are carefully placed on the
  • 00:26:02
    spiral hardener conveyor belt where they
  • 00:26:05
    slowly make their way through the
  • 00:26:06
    freezer the cork screw design allows the
  • 00:26:09
    pints to take their time about 3 hours
  • 00:26:12
    in this Ultra cold environment ensuring
  • 00:26:15
    that the ice cream hardens evenly as
  • 00:26:18
    they spiral upward the ice cream
  • 00:26:20
    gradually cools down to its ideal
  • 00:26:22
    storage temperature of -10°
  • 00:26:26
    F this process lot in the creamy texture
  • 00:26:29
    and ensures that the chunks and mixins
  • 00:26:32
    maintain their integrity too fast of a
  • 00:26:34
    freeze might damage the texture but the
  • 00:26:36
    spiral hardener allows for a slow steady
  • 00:26:39
    cooling that preserves the ice cream's
  • 00:26:42
    Rich smooth
  • 00:26:43
    quality by the time the pints emerge
  • 00:26:46
    from the hardener they've reached the
  • 00:26:48
    perfect temperature and consistency
  • 00:26:50
    ready for packaging and shipping to
  • 00:26:52
    grocery stores where they'll eventually
  • 00:26:54
    make their way to your
  • 00:26:56
    freezer after the ice cream has has
  • 00:26:58
    reached its perfect Frozen state in the
  • 00:27:00
    spiral hardener it's time for the final
  • 00:27:02
    step packaging and shipping the freshly
  • 00:27:05
    Frozen pints are carefully grouped
  • 00:27:07
    together with eight pints making up a
  • 00:27:09
    standard package these groups are then
  • 00:27:12
    shrink wrapped to ensure they stay
  • 00:27:14
    secure during Transit the wrapping
  • 00:27:16
    process is automated quick and ensures
  • 00:27:19
    that each package is tightly sealed to
  • 00:27:22
    protect the ice cream during its journey
  • 00:27:24
    to stores once shrink wrapped the pintes
  • 00:27:27
    are stacked onto large pallets these
  • 00:27:30
    pallets are organized and loaded with
  • 00:27:32
    Precision ensuring they can be easily
  • 00:27:34
    transported while maintaining the cold
  • 00:27:36
    temperature required to keep the ice
  • 00:27:38
    cream frozen the factory shipping Team
  • 00:27:41
    Works efficiently to ensure that
  • 00:27:43
    thousands of pints are ready for
  • 00:27:44
    distribution each
  • 00:27:46
    day from there the pallets are loaded
  • 00:27:49
    into refrigerated trucks designed to
  • 00:27:51
    keep the pints at the necessary freezing
  • 00:27:53
    temperatures during Transit these trucks
  • 00:27:56
    then deliver the ice cream to
  • 00:27:57
    distribution centers and freezers around
  • 00:28:00
    the world whether the pints are headed
  • 00:28:02
    to your local grocery store an ice cream
  • 00:28:05
    shop or even another country Ben and
  • 00:28:07
    Jerry's packaging and shipping process
  • 00:28:10
    ensures that the ice cream remains just
  • 00:28:12
    as fresh creamy and delicious as it was
  • 00:28:15
    when it left the factory and that's the
  • 00:28:18
    scoop on how Ben and Jerry's went from a
  • 00:28:21
    small shop in Vermont to a global ice
  • 00:28:23
    cream icon all while making a positive
  • 00:28:26
    impact around the world so next time
  • 00:28:28
    you're enjoying your favorite flavor
  • 00:28:30
    you'll know there's more to it than just
  • 00:28:32
    great taste now we want to hear from you
  • 00:28:34
    what's your go-to Ben and Jerry's flavor
  • 00:28:37
    and why let us know in the comments
  • 00:28:39
    below Skittles are produced at a rate of
  • 00:28:42
    over 20,000 pieces per minute that's
  • 00:28:44
    more than
  • 00:28:45
    3,300 candies every second ever wondered
  • 00:28:49
    how these colorful candies are made in a
  • 00:28:52
    factory let's take a look behind the
  • 00:28:54
    scenes and uncover the process that
  • 00:28:56
    turns ingredients into your favorite
  • 00:28:59
    rainbow
  • 00:29:00
    treat Skittles were first introduced in
  • 00:29:03
    1974 by a British candy company called
  • 00:29:06
    shrewbury yes that's right the company
  • 00:29:09
    had a name as Royal as it sounds in the
  • 00:29:12
    United Kingdom they were created by a
  • 00:29:15
    man named William Wrigley Jr who later
  • 00:29:17
    became better known for his work in the
  • 00:29:19
    gum industry but let's be honest he
  • 00:29:22
    probably wasn't thinking about what
  • 00:29:24
    would become the future Taste the
  • 00:29:26
    rainbow campaign when he started
  • 00:29:28
    he just wanted to create a chewwy candy
  • 00:29:30
    that would pop with color and flavor
  • 00:29:33
    originally Skittles were sold in the UK
  • 00:29:36
    and only came in five basic flavors
  • 00:29:39
    orange lemon lime strawberry and grape
  • 00:29:43
    and they had a very humble start just
  • 00:29:45
    small candy pellets that would
  • 00:29:47
    eventually earn a spot in nearly every
  • 00:29:49
    American household but the funny thing
  • 00:29:52
    they weren't even called Skittles at
  • 00:29:54
    first they were simply labeled as fruit
  • 00:29:57
    candies what a missed opportunity for a
  • 00:29:59
    punf filled brand name in the early
  • 00:30:02
    1980s the iconic candy made its way
  • 00:30:05
    across the Atlantic to the United
  • 00:30:08
    States Americans being the candy
  • 00:30:10
    connoisseurs they are immediately fell
  • 00:30:13
    in love with Skittles but here's where
  • 00:30:15
    the plot thickens Skittles were first
  • 00:30:18
    marketed as a mystical candy shrouded in
  • 00:30:21
    mysterious rainbow colors that made them
  • 00:30:23
    feel almost
  • 00:30:25
    magical the advertisements had a kind of
  • 00:30:28
    dreamlike quality selling you not just a
  • 00:30:30
    candy but a whole world where colors and
  • 00:30:33
    flavors mix together in Perfect Harmony
  • 00:30:36
    sure it's candy marketing
  • 00:30:38
    101 but there's something delightfully
  • 00:30:40
    Whimsical about those old school ads
  • 00:30:43
    that made kids think Skittles were some
  • 00:30:45
    kind of Enchanted treat fast forward to
  • 00:30:48
    the 1990s and Skittles hit their Prime
  • 00:30:52
    the now famous slogan Taste the rainbow
  • 00:30:55
    was born and with it a whole marketing
  • 00:30:57
    Empire
  • 00:30:58
    seriously if you've ever seen a skittles
  • 00:31:00
    ad you know it's not just about candy
  • 00:31:02
    anymore it's about experiencing a whole
  • 00:31:05
    rainbow their commercials became
  • 00:31:08
    increasingly bizarre with scenarios like
  • 00:31:10
    having your teeth turn into Skittles or
  • 00:31:13
    sending your taste buds on a colorful
  • 00:31:15
    Adventure let's face it if there's
  • 00:31:18
    anything that stands out in your memory
  • 00:31:20
    it's probably the candy coated weirdness
  • 00:31:22
    that was the Skittles marketing machine
  • 00:31:25
    over the years Skittles have kept up
  • 00:31:27
    with the times adding new flavors
  • 00:31:30
    remember Tropical Skittles limited
  • 00:31:33
    edition varieties yes we saw you sweet
  • 00:31:36
    heat and even rainbow flavored versions
  • 00:31:39
    that are no longer confined to just one
  • 00:31:42
    bag but the one constant is that they're
  • 00:31:44
    still as chewy colorful and fun as they
  • 00:31:48
    were when they first hit the market
  • 00:31:50
    they're now the go-to candy for anyone
  • 00:31:53
    needing a boost of sugary Joy especially
  • 00:31:56
    if you're in the mood for something
  • 00:31:57
    that'll leave your tongue temporarily
  • 00:31:59
    rainbow colored in fact the Skittles
  • 00:32:02
    brand has become so iconic that there
  • 00:32:04
    are actually Skittles inspired clothing
  • 00:32:07
    and even Skittles flavored lip balms
  • 00:32:09
    because why wouldn't you want to smell
  • 00:32:11
    like a fruit salad on a sugar high and
  • 00:32:13
    the wildest thing Skittles don't seem to
  • 00:32:16
    age they continue to thrive in pop
  • 00:32:19
    culture with the same strange ads the
  • 00:32:21
    same zingy flavors and the same ability
  • 00:32:24
    to make you wonder if you're
  • 00:32:26
    accidentally high on candy
  • 00:32:28
    let's take a deep dive into the Skittles
  • 00:32:30
    Factory process and break down the
  • 00:32:33
    entire journey of how these colorful
  • 00:32:35
    candies go from raw ingredients to The
  • 00:32:38
    Familiar chewy treat we all know and
  • 00:32:41
    love it's not just a quick toss together
  • 00:32:44
    job each step is carefully planned
  • 00:32:46
    ensuring that every Skittle is a perfect
  • 00:32:49
    blend of flavor texture and color so
  • 00:32:53
    let's follow the process from start to
  • 00:32:54
    finish with all the deliciously nerdy
  • 00:32:57
    details
  • 00:32:58
    the creation of Skittles begins with a
  • 00:33:01
    meticulous selection of ingredients
  • 00:33:03
    sugar is the star of the show but it's
  • 00:33:05
    not just any sugar for Skittles a
  • 00:33:09
    combination of granulated sugar and corn
  • 00:33:11
    syrup forms the sweet base of the candy
  • 00:33:14
    providing both the necessary sweetness
  • 00:33:16
    and the chewy texture we associate with
  • 00:33:18
    Skittles the sugar dissolves easily when
  • 00:33:21
    mixed with the syrup helping to create
  • 00:33:23
    that gooey soft consistency that is
  • 00:33:25
    essential for shaping the candy later
  • 00:33:28
    hydrogenated Palm kernel oil is added to
  • 00:33:31
    give Skittles their signature smooth
  • 00:33:33
    chewy texture without it Skittles would
  • 00:33:36
    lack that satisfying bite and would be
  • 00:33:39
    more brittle something we definitely
  • 00:33:41
    wouldn't want in a chewy candy this oil
  • 00:33:44
    helps to create a smooth surface and it
  • 00:33:47
    also serves as a binder keeping the
  • 00:33:49
    candy structure intact next citric acid
  • 00:33:53
    enters the mix Skittles are known for
  • 00:33:55
    their tartness and citric acid delivers
  • 00:33:58
    that signature Tang which balances the
  • 00:34:00
    sweetness and makes the candy so
  • 00:34:03
    irresistible it's a common ingredient in
  • 00:34:06
    many sour or Tangy candies because it
  • 00:34:08
    provides the sharp refreshing burst of
  • 00:34:11
    flavor that makes Skittles stand out but
  • 00:34:14
    here's the thing you probably didn't
  • 00:34:16
    know the secret to Skittles vibrant
  • 00:34:19
    colors is not just the dyes themselves
  • 00:34:22
    but how they're absorbed into the
  • 00:34:24
    candy artificial colorants like red
  • 00:34:27
    Forge
  • 00:34:28
    Yellow 5 and blue 1 are added to give
  • 00:34:31
    each piece its stunning rainbow Hue
  • 00:34:35
    these colorant are incredibly important
  • 00:34:37
    they're what make each Skittle look like
  • 00:34:39
    a little burst of Sunshine in a Bag fun
  • 00:34:42
    fact the colorant used in Skittles are
  • 00:34:45
    FDA approved and undergo rigorous safety
  • 00:34:48
    testing ensuring they meet Health
  • 00:34:51
    standards
  • 00:34:52
    worldwide finally flavoring is added
  • 00:34:55
    typically in the form of concentrated
  • 00:34:57
    fruit
  • 00:34:58
    Essences Skittles different flavors like
  • 00:35:01
    strawberry grape orange and lemon come
  • 00:35:05
    from a mixture of natural and artificial
  • 00:35:07
    flavoring while the natural fruit
  • 00:35:10
    extracts provide depth artificial
  • 00:35:12
    flavoring allows for consistency across
  • 00:35:14
    batches without this delicate balance
  • 00:35:17
    your Skittles might taste a bit off
  • 00:35:19
    depending on where they're made once the
  • 00:35:21
    ingredients are carefully prepared and
  • 00:35:23
    weighed they move to the next step the
  • 00:35:25
    mixing stage
  • 00:35:27
    this is when the magic begins in large
  • 00:35:30
    industrial mixing Vats the sugar corn
  • 00:35:33
    syrup palm oil citric acid and
  • 00:35:35
    flavorings are combined into a thick
  • 00:35:38
    syrupy concoction it's almost like the
  • 00:35:41
    candy version of a cake batter Rich
  • 00:35:43
    smooth and full of potential the mixture
  • 00:35:46
    is heated to dissolve the sugar and it
  • 00:35:49
    is then cooled slightly to make sure the
  • 00:35:51
    texture is just right one of the most
  • 00:35:54
    important aspects of this step is
  • 00:35:55
    ensuring that all ingredients are fully
  • 00:35:58
    integrated this means no lumps no gritty
  • 00:36:01
    textures everything must be perfectly
  • 00:36:03
    smooth the consistency has to be uniform
  • 00:36:05
    because if there were any
  • 00:36:07
    inconsistencies it could affect the
  • 00:36:08
    texture of the final candy at this stage
  • 00:36:12
    coloring agents are slowly incorporated
  • 00:36:14
    into the mixture Skittles are known for
  • 00:36:17
    their vibrant Hues but getting the color
  • 00:36:19
    just right takes careful attention the
  • 00:36:22
    colors need to be perfectly Blended to
  • 00:36:24
    avoid any striations or unevenness in
  • 00:36:27
    each IND individual Skittle this precise
  • 00:36:29
    incorporation ensures that the Skittles
  • 00:36:32
    will look like they've come out of a
  • 00:36:33
    Technicolor dream with no patches of off
  • 00:36:36
    color in sight after the mixture is
  • 00:36:38
    Thoroughly Blended it's time for shaping
  • 00:36:41
    the now thick syrup gets extruded
  • 00:36:43
    through nozzles that shape the mixture
  • 00:36:45
    into long cylindrical ropes these ropes
  • 00:36:48
    are then fed into cutting machines where
  • 00:36:51
    they're sliced into small bite-sized
  • 00:36:53
    pieces that will eventually become
  • 00:36:55
    Skittles but let's talk about about the
  • 00:36:57
    shape Skittles have a distinct rounded
  • 00:37:01
    shape something we often take for
  • 00:37:03
    granted but this is the result of a
  • 00:37:05
    Precision cutting process in this
  • 00:37:08
    Factory step the candy is sliced into
  • 00:37:10
    uniform pieces using very precise
  • 00:37:13
    Machinery ensuring that each Skittle is
  • 00:37:16
    the same
  • 00:37:17
    size not too big not too small just
  • 00:37:21
    perfectly chewy the size consistency is
  • 00:37:25
    important not only for packaging but but
  • 00:37:27
    also for the eating
  • 00:37:29
    experience imagine getting a pack of
  • 00:37:31
    Skittles and finding some pieces too big
  • 00:37:34
    or others too small it wouldn't be the
  • 00:37:37
    same at this point the candy pieces are
  • 00:37:40
    still soft and need to be coated in a
  • 00:37:42
    layer of starch to prevent them from
  • 00:37:44
    sticking together the starch is
  • 00:37:46
    sprinkled onto the candies while they're
  • 00:37:48
    tumbling around in a rotating drum this
  • 00:37:51
    step is essential for the next stages of
  • 00:37:54
    the process because without it the
  • 00:37:56
    candies would stick to each other and
  • 00:37:58
    lose their individual
  • 00:38:00
    shapes the starch also helps to maintain
  • 00:38:03
    the smooth surface of the Skittles as
  • 00:38:05
    they continue through the
  • 00:38:08
    process now here's where the fun really
  • 00:38:11
    begins the coating process each piece of
  • 00:38:14
    candy is sent through large rotating
  • 00:38:16
    drums where they are coated with a
  • 00:38:18
    sugary glossy glaze that gives Skittles
  • 00:38:21
    their shiny appearance this process is
  • 00:38:24
    extremely delicate because if the candy
  • 00:38:26
    is coated too quickly
  • 00:38:27
    the glaze will be uneven and if it's
  • 00:38:29
    applied too slowly it won't have the
  • 00:38:32
    desired smooth
  • 00:38:34
    finish the glaze is made up of a
  • 00:38:36
    combination of sugar corn syrup and
  • 00:38:39
    sometimes caraba wax which is a
  • 00:38:41
    plant-based product that gives the candy
  • 00:38:43
    its shiny smooth finish this stage takes
  • 00:38:47
    several rounds of tumbling where the
  • 00:38:49
    candies are repeatedly coated in the
  • 00:38:51
    glaze ensuring that each Skittle is
  • 00:38:53
    perfectly glossy and
  • 00:38:55
    attractive this glazing step is
  • 00:38:58
    incredibly important because it not only
  • 00:39:00
    gives the Skittles their signature shine
  • 00:39:02
    but it also helps to lock in the flavor
  • 00:39:05
    without the glaze the candies would dry
  • 00:39:07
    out more quickly and the intense fruit
  • 00:39:09
    flavor wouldn't last as long once the
  • 00:39:12
    Skittles are coated they need to dry and
  • 00:39:14
    cool before they can be packaged this is
  • 00:39:17
    done in a cooling tunnel which is
  • 00:39:19
    essentially a giant airconditioned
  • 00:39:21
    passageway that circulates cool air
  • 00:39:24
    around the freshly glazed
  • 00:39:26
    candies as the Skittles travel through
  • 00:39:28
    this tunnel they lose heat solidify and
  • 00:39:31
    the glaze hardens giving each candy that
  • 00:39:34
    shiny smooth finish the drying process
  • 00:39:38
    is essential for maintaining the
  • 00:39:39
    structural Integrity of the Skittles
  • 00:39:42
    without it the candies would be soft and
  • 00:39:44
    sticky Less Pleasant to eat and more
  • 00:39:47
    prone to sticking together the cool air
  • 00:39:50
    ensures that the glaze hardens evenly so
  • 00:39:53
    each Skittle keeps its distinct glossy
  • 00:39:55
    surface while maintaining that chewy
  • 00:39:57
    interior this stage can take anywhere
  • 00:40:00
    from a few hours to a full day depending
  • 00:40:03
    on the size of the batch but it's
  • 00:40:05
    crucial because it ensures the candy's
  • 00:40:07
    texture remains just right now that the
  • 00:40:10
    Skittles are shaped coated and cooled
  • 00:40:13
    they move to the next phase sorting and
  • 00:40:16
    quality
  • 00:40:17
    control this is where any imperfections
  • 00:40:19
    are identified and sorted out machines
  • 00:40:23
    with sophisticated Optical sensors are
  • 00:40:25
    used to scan each individual Skittle if
  • 00:40:28
    any candy is too big too small or
  • 00:40:31
    miscolored it gets rejected but that's
  • 00:40:34
    not all Skittles are carefully sorted by
  • 00:40:36
    flavor and color to make sure the final
  • 00:40:39
    bags are balanced and consistent the
  • 00:40:42
    candy's color must be uniform so if any
  • 00:40:44
    Skittle Strays from the designated color
  • 00:40:47
    it's automatically removed from the
  • 00:40:49
    batch this ensures that when you open a
  • 00:40:52
    bag of Skittles you're not going to find
  • 00:40:54
    an entire pile of only one flavor or
  • 00:40:56
    color
  • 00:40:58
    this process also involves a manual
  • 00:41:00
    inspection in some cases Factory workers
  • 00:41:04
    visually check batches of Skittles to
  • 00:41:06
    ensure they meet the company's standards
  • 00:41:08
    for size appearance and quality only the
  • 00:41:11
    best Skittles make it to the next stage
  • 00:41:14
    once they've passed the Quality Control
  • 00:41:16
    process the Skittles are ready to be
  • 00:41:18
    packaged the candies are fed into
  • 00:41:20
    packaging machines that weigh and funnel
  • 00:41:23
    the skittles into bags each bag is
  • 00:41:25
    filled with a specific amount of candy
  • 00:41:27
    to ensure consistency after the Skittles
  • 00:41:30
    are weighed and dispensed into bags the
  • 00:41:33
    bags are sealed tightly and labeled
  • 00:41:35
    ready to be shipped out packaging is an
  • 00:41:38
    important part of the process because
  • 00:41:40
    it's the final step before the Skittles
  • 00:41:43
    reach the consumer the packaging must be
  • 00:41:46
    sturdy enough to protect the candy
  • 00:41:47
    during Transportation but also
  • 00:41:49
    attractive to catch the consumer's eye
  • 00:41:52
    that's why you'll see bright bold
  • 00:41:54
    packaging that features the iconic
  • 00:41:56
    Skittles logo and Promises The Taste the
  • 00:41:59
    rainbow experience finally after the
  • 00:42:02
    Skittles are sealed and packaged they
  • 00:42:05
    head to the Distribution Center Skittles
  • 00:42:08
    are shipped out in large quantities
  • 00:42:10
    typically in pallets or bulk cases from
  • 00:42:13
    here they make their way to supermarkets
  • 00:42:15
    convenience stores and candy shops where
  • 00:42:18
    they'll sit waiting to be picked up by
  • 00:42:20
    eager candy lovers like you Skittles
  • 00:42:24
    have remained one of the most popular
  • 00:42:26
    candies in store for a simple reason
  • 00:42:28
    they're just really good with their bold
  • 00:42:32
    fruity flavors and bright eye-catching
  • 00:42:34
    colors it's hard to resist grabbing a
  • 00:42:37
    bag when you're walking down the candy
  • 00:42:39
    aisle since their debut in the 1970s
  • 00:42:42
    Skittles have found a sweet spot with
  • 00:42:44
    consumers thanks to their fun colorful
  • 00:42:47
    appeal and consistent quality what sets
  • 00:42:50
    Skittles apart from other candies is the
  • 00:42:53
    experience the combination of flavors in
  • 00:42:56
    each piece
  • 00:42:57
    sometimes sweet sometimes tart keeps you
  • 00:43:00
    coming back for more their Taste the
  • 00:43:03
    Rainbow slogan doesn't just promise
  • 00:43:05
    flavor it offers a small playful escape
  • 00:43:08
    with every handful where the world
  • 00:43:10
    suddenly becomes a little brighter
  • 00:43:13
    Skittles also have a knack for staying
  • 00:43:15
    relevant continuously introducing new
  • 00:43:18
    flavors and limited edition varieties
  • 00:43:20
    that spark interest and drive people to
  • 00:43:22
    try something
  • 00:43:24
    different from Tropical Skittles to sour
  • 00:43:27
    Skittles they manage to keep the product
  • 00:43:29
    fresh while still delivering the classic
  • 00:43:31
    experience we know and love in addition
  • 00:43:34
    their vegan and gluten-free nature makes
  • 00:43:37
    them an easy choice for a wide range of
  • 00:43:39
    people whether you're indulging in a
  • 00:43:41
    quick snack or sharing them with friends
  • 00:43:43
    Skittles hit the mark with both flavor
  • 00:43:46
    and accessibility making them a top
  • 00:43:48
    candy in stores year after year so next
  • 00:43:52
    time you grab a pack of Skittles
  • 00:43:54
    remember there's more to these colorful
  • 00:43:56
    candies than meat the eye what's your
  • 00:43:58
    favorite Skittle flavor let me know in
  • 00:44:00
    the comments if you enjoyed this be sure
  • 00:44:03
    to like And subscribe for more tasty
  • 00:44:05
    content see you next time
Tags
  • Magnum
  • ice cream
  • chocolate coating
  • luxury
  • sustainability
  • flavors
  • production process
  • quality control
  • cultural icon
  • indulgence