00:00A pump feeds it to the enrobing machine, which coats the toffee squares in two stages, starting on the bottom.
00:09The underside now coated, the squares move onto a refrigerated belt.
00:13The cold quickly hardens the chocolate.
00:16Then they move into the next station, which covers the top with chocolate.
00:23As the now fully coated squares exit the enrobing machine, the belt vibrates, shaking off the excess chocolate.
00:32The squares move onto another refrigerated belt, and a worker manually sprinkles them with the second ingredient that makes this
00:40English toffee, chopped pecans.
00:45The squares travel through a cooling tunnel for several minutes to set.
00:50As they reach the end of the line, excess nuts drop off and collect in a pan below, ready for
00:56sprinkling onto new squares.
