From plantation to snus can

The scent and flavour

The one that is a snus user has certainly a favourite brand among all kinds of different snus, but what is it that actually makes you to determine for a specific brand? A snus scent and flavour are influenced by a number of different factors like what kind of tobacco varieties it contains, type of manufacturing process and also which flavouring additives that are added. The taste of the tobacco is determined by what kind of seed that is used, the tobaccos cultivation location and how it is dried. The manufacturing process also influences the flavour. The snus gets a more mature scent and flavour through a heat treatment process. In the end are aromatic oils such as rose and lemon oil added which gives the snus its scent profile.

Varieties of tobacco

Swedish snus is primarily manufactured from varieties of air-dried tobacco with high quality. The tobacco is bought from tobacco farmers in South and North America but also from countries in Europe and Africa. One snus recipe could contain more than twenty different varieties of tobacco that gives the snus its distinctive character. To determine the quality of the tobacco samples are taken to find out the chemical composition.

Additives

The main ingredients in snus are ground tobacco, water, salt and sodium carbonate. Additives and flavouring moisture-preserving substances are also added.

The salt is added to give flavour and to lengthen the keeping qualities of the snus. Sodium carbonate gives the snus its original scent and flavour and it is converted into bicarbonate as soon it is added which is also present in the finished snus. The flavourings comprise both natural and synthetic substances that are accepted to be used in food. These compounds are in most cases added in form of alcohol solutions. During the production evaporates the main part of the alcohol and only trace amounts can be found in the finished snus.

To prevent the snus from drying out moisture-preservative substances are added such as glycerol and propylene glycol. These substances have a certain preservative effect then it decrease the snus so called water activity which result in that it is harder for bacteria to grow in the snus.

Manufacture

Swedish snus is usually produced in three main stages, grinding, preparation and packing. Throughout the manufacturing process the flavour is influenced by the consistency varies among the various types of snus recipes. For instance, a compact snus releases its flavour more slowly than a more porous snus.

Grinding

The tobacco is dried and put into a grinder where it is ground. Afterwards the tobacco is screened into coarse, intermediate and fine meal. According to the recipe different quantities are sent to a silo to be mixed. Every type of meal is stored in an individual silo and is brought mechanically when snus is manufactured.

Preparation of the tobacco

A process computer controls the manufacturing of snus and the preparation begins with weighing of tobacco meal before it is transported to closed blenders. Water and salt are added at the same time as the mixture is stirred, afterwards is the snus heated up. The mixture of snus is kept warm through a computer that regulates both the temperature and the stirring according to a program. This preparation part in the snus process is called sweating and is similar with pasteurization. When the heat treatment is finished is the snus cooled down and the remaining ingredients are added and samples are taken to check the quality. If the values in the samples are approved is the batch of snus ready for packing.

Packing of loose-weight snus in cans

The snus is filled mechanically in cans by packing machines. When the cans are filled they are sealed with a lid before they are weighed. Labels are attached to the pre-packed cans that are collected in a number of ten can, known as a roll. Shrink-wrap film is put around before the rolls are packed into cartons.

Packing of portion-packed snus in cans

The packing of the portion-packed snus is a more complicated procedure, where the portions are measured and inserted into a tube made of cellulose fibre. The desirable portions are sealed before they are cut apart and the finished portions pouches are filled up into a can that is closed with a lid. Afterwards are the cans weighed and labels are put on.

Cold storage of the snus

The pre-packed snus is stored in a cold-storage room for a few days before the snus is released to retailers, which are very essential so the snus mature and obtain its characteristic scent and flavour.