Technical information

Manufacturing process

Simpkins products are manufactured as ‘high boilings’ giving the products a hard texture, as opposed to ‘low boilings’ that produce confectionery such as toffees.

All our products are made on a batch process to obtain a unique flavour and texture.

Sugar products

We begin with the basic ingredients of sugar, glucose (or corn) syrup and water, and boil this to a temperature of 136ºC. The mixture is then pulled through a vacuum pump to remove further moisture, before being cooled. Whilst the boiling is being cooled, the flavours and colours are added.

Simpkins produce all the English Glucose Travel Tins, as well as the ‘Olde Miners Lozenges’ in this method.

Chocolate-centred products

These are produced as a sugar product but whilst the boiling is being shaped molten chocolate is pumped into the centre. This results in a unique sweet with a smooth fruity outside and a delicious dark chocolate filling.

Simpkins make this product in 4 main core variants and sell them as 175g Chocolate Centred Travel Tins.

Sugar-free products

The method of manufacture is similar to that of a sugar product, with the exception of sugar free ingredients. There is also a requirement to increase the temperature of the boiling by at least 30ºC in order to create a product with as good a flavour and texture as that created by a sugar boiling.

Simpkins produce a number of products using these ingredients; they include Lozenges, Pocket Mints, Sugar Free Travel Tins, Sugar Free Pops and Sugar Free Mixed Fruit Drop Bags.

Key Ingredients

Sugar boilings

Sugar boilings consist of two main ingredients: sugar and glucose (or corn) syrup. SUGAR being the basic raw material, it is the same type of sugar that you would use at home.

Glucose and corn syrup is obtained from maize, or corn. The corn is treated to release the starch, which is then treated with acids. This produces glucose (or corn) syrup, a very viscous clear sugar syrup.

Sugar-free boilings

Sugar free boilings are made using substances called polyols. These products are sugar replacers, so the total amount of sugar in our recipes can be substituted.

The two polyols we use are isomalt and sucralose. We can use them to create a candy that resembles a sugar boiling with added benefits. The benefits include creating a candy that is suitable for diabetics, safe for teeth, and lower in calories than sugar.


A bulk sugar substitute which has been obtained from sugar beet, by treating it with enzymes. Isomalt is safe for teeth, suitable for diabetics, and has 50% lower calories than table sugar.


Sucralose is a no calorie, high intensity sweetener,   made from a process that begins with regular table sugar (sucrose); however, sucralose is not sugar. Three select hydroxyl groups on the sucrose molecule are replaced with three chlorine atoms. Sucralose’s structure prevents enzymes in the digestive tract from breaking it down.

Simpkins uses natural colours and flavours wherever possible in their products.

Simpkins Quality Statement

A. L. Simpkin & Co. Ltd are committed to providing the highest level of quality in the products we supply and the service we give to all our customers.

To help achieve this objective the Company has implemented a Quality Management System and holds SALSA accreditation for Food Production meeting all applicable hygiene and food safety requirements.

This system helps to ensure that everything we sell and all work we do fully meets our customer’s requirements; as well as ensuring that everything we manufacture is in accordance with all relevant Health and Safety and Food legislation.

All employees of the Company are aware of their responsibilities and duty to adhere to the Quality Management System, and they take pride in producing confectionery of the highest quality.

Another contributing factor is the exceptional quality of the ingredients we use in our recipes wherever possible this means including natural colours and flavours.