The wafers, those are the bottoms of the kings, are made twice a week in the home bakery. It is possible to make up to 590,000 wafers a day.

The filling of the Kings contains: Sugar, glucose, fructose, pectin, flavors and egg white plus some secret ingredients.

The melted sugar is added to the glucose and fructose and then cooked to a syrup, stirred and shaken with the foamy egg white to a firm mixture.

The wafers are stacked into two stacks manually and then are automatically placed on the conveyor belt in 9 lanes. The creamy filling is dispensed from above onto the wafers and at the same time the Kings heads are evenly cut. The Kings are dried for a bit until the next station.

The conveyor belt brings the foamy white heads under a curtain of milk chocolate and the Kings are then sent through a 14 meter long cooling tunnel for 12 minutes.

The Kings are wrapped in Ammann’s famous colored foil wrap, yellow, red, blue and green, and packed into special packages.

The factory has three conveyors and can produce 13,500 pieces an hour. Per day up to 300,000 pieces can be produced. The machine can produce three different sizes of Ammann Kings. The creamy filling is always the same, but you can also buy white chocolate or ones sprinkled with shredded coconut.

The Kings are sent to several EU countries, Canada and some Arabic countries.

Report written by Edith Schneiter and Anita Wenger.

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