Snus
Swedish snus is a ground tobacco product dating from the late 1700s and is used orally. It is moist for easy use and contains four main ingredients. Selected tobaccos, water, salt, food approved humectants to preserve moisture and flavour additives which give each brand its unique character.
It is the manufacturing process and the high requirements of the selection of tobacco which makes the Swedish snus unique. Snus is manufacture through a heat-treated process that ensures that micro organisms are neutralized, and that the snus stays fresh longer.
In Sweden, snus is regulated under the Swedish food legislation as a food product and therefore are the sanitation requirements the same as those used in food production. All additives that are used are approved as food additives.
The most usual way to consume snus is to place it beneath the upper lip, and keep it there for a time varying from a few minutes to several hours, according to taste. Swedish smokeless tobacco comprises loose-weight snus and portion-packed snus. Portion-packed is available in a range of flavours and portion sizes (Mini, Large and Maxi).
Loose-weight snus
Loose-weight snus is a loose moist powder which can be portioned and rolled into a cylindrical shape with the fingertips. The final result is often referred to as a pris/pinch (of snuff) or prilla (slang for pris). To form your own loose-pouches require practice and patience. All loose-weight snuffers have their own high demands on shape, hardness and size. The taste and the scent are more powerful and clear than the portion-packed snus. They who found their own loose-pouches are usually faithful to it under a long period of time.
Portion-packed snus
Original portion
Portion-packed snus is a simply and practically alternative to loose-weight. The portion snus is prepackaged powder in small bags made from the same material as teabags. The classical portion-packed snus (original) has dark and moistened portion pouches, which produce a more rapid secretion of saliva. The taste and scent are clear.
White portion is a reative new portion-packed snus that leaks less and taste longer.
Mini portion
Pouches in mini size are discreet and half the size as ordinary portion pouches and therefore it is invisible under your lip.
Large portion
Pouches in standard size.
Maxi portions
Pouches in double standard size.
Swedish Match Snus info
As a snus user, you doubtless have a favorite brand, but have you ever wondered what it is that makes it your favorite brand? The aroma and flavor of the finished snus are influenced by a number of factors, such as the selected tobacco varieties, the production method and which flavorings are added. The flavor of the tobacco, in turn, is determined by the type of seed, the cultivation location and how the tobacco is dried. The production process affects the flavor through a heat-treatment process that gives a rounder and more mature aroma and flavor. Finally, aromatic oils such as rose, geranium and lemon oil are added to give the snus its aroma profile.Swedish snus is mainly produced from air-dried tobacco varieties of the highest quality. The tobacco is purchased from growers in North and South America and Asia, as well as various countries in Africa and Europe. A single snus recipe may contain more than 20 different tobacco varieties selected to give the snus a special character. After several decades of research, Swedish Match has developed special methods for cultivating and drying tobacco, and tobacco is now grown in accordance with our instructions in a number of world regions.
To ensure that the tobacco purchased is of the right quality, an early warning system is applied that involves taking samples of tobacco from the growers barns and analyzing them. In this way we can establish the chemical composition of the tobacco and decline to purchase tobacco that fails to meet the GothiaTek® requirements. The quality and chemical composition of the tobacco are crucial for ensuring that the end products fulfill the requirements in the GothiaTek® standard. All the substances that are undesirable in Swedish snus originate from the tobacco.
The main ingredients in the preparation of snus are ground tobacco, water, salt (ordinary cooking salt) and sodium carbonate. Additional ingredients are aromatic compounds and moisture-preserving substances. The salt is added for two reasons: to add to the flavor and to extend the keeping qualities of the snus. Sodium carbonate is used to give the snus its characteristic flavor and aroma and also gives it a slightly basic pH value. As soon as the sodium carbonate is added, it is converted into bicarbonate, which is therefore present in the finished snus. The aromatic compounds comprise both natural and synthetic substances that are approved for use in foods. The aromatic compounds are normally added in the form of alcohol solutions. Most of the alcohol evaporates during production, leaving only trace amounts in the snus.
The moisture-preserving substances are added to prevent the snus from drying out. Two such substances glycerol and propylene glycol are used in snus production. Both have a certain conserving effect, since they reduce the so-called water activity of the snus, thereby making it more difficult for bacteria to grow in the snus. There are three main stages in the production of Swedish snus in accordance with the GothiaTek® standard: grinding, preparation and packing. During the production process, the flavor profile is influenced by the fact that the consistency varies between the different recipes. For example, a porous snus releases its flavor more rapidly than a more compact snus.
The tobacco is broken up, dried and fed into a grinder, where it is ground. The ground tobacco is screened into coarse, intermediate and fine meal. Depending on the recipe, different amounts are sent to a blending silo, where the snus meal is blended. Each type of meal is stored in a separate silo and retrieved automatically when snus is to be produced. Snus production is controlled by a process computer. In the first stage of preparation, tobacco meal is weighed and transported to closed blenders. Water and salt are added while the mixture is stirred, after which the snus is heated up. The temperature of the snus mixture and the stirring process are computer-controlled via a special program. This part of the process is traditionally known as sweating and can be compared with pasteurization.
After the heat treatment is completed, the snus is cooled and other ingredients are added. Samples are taken for purposes of quality control. If all the measurement values are approved, the batch is ready for packing. Cans are filled in automatic packing machines. After filling, the cans are closed with a lid. They are then weighed. Labels are then attached to the ready-packed cans. The cans are packaged in 10-packs using shrink-wrap film, and the 10-packs are then packed in cartons. Packing of portion-packed snus requires a more complicated process. The portions are measured and inserted into a tube made from cellulose fiber. The portions are sealed and cut apart. The finished portion pouches are packed into a plastic can, which is then sealed with a lid, after which the cans are weighed and labeled.
All ready-packaged snus is stored in cold-storage rooms for a number of days before being released to retailers. Cold storage is important for allowing the snus to mature and acquire its characteristic aroma and flavor. info from Swedish Match homepage.
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