Ingredients such as sugar or peanuts come in 2,100-lb. super tote bags.

Assistant superintendent Dave King checks on nougat being produced on a Hohberger fondant system in the “kitchen” area of the plant.

A closeup of Bun Bar peanut clusters being enrobed on a Sollich unit.

Bun Bar peanut clusters come off the cooling tunnel prior to packaging.

Various cartoned confections move up a conveyor belt toward shipping, where they are boxed and loaded onto trucks.