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A man uses his body weight and a hook secured on a wall to stretch out the caramel toffee used to make flavoured Ernest Hillier ‘kisses’. The dough is then fed into a machine that is ‘almost human’ in which the 'kisses’ are cut and wrapped. The resulting individual sweets spill out of the machine and into a crate where they are collected.
A man supervises the machine where the cream filling is mixed. A second man adds what may be flavouring to the cream mixture.
Curator’s notes
The intertitle which describes the machine that cuts and wraps the biscuit ‘kisses’ is described as ‘almost human’. It reassures the audience that machine technology can produce a high quality product in a similar way to handcrafted sweets. While manual processes still dominate within the factory (typical for the time), mechanisation increased dramatically in the coming decades.
