Majority of our confectionery and chocolate lines are produced at Hallam, Victoria. All areas of the manufacturing process including research and development, storage of raw materials, state of the art manufacturing equipment and finished product warehousing located onsite.


Our confectionery manufacturing options are very extensive.
We currently contract manufacture for a range of customers both large & small and can assist in planning, development & trials for new products.

  • Chocolate Panning
  • Solid Chocolate Moulding
  • Shell Chocolate Moulding
  • Chocolate Enrobing
  • Sugar Paste Extrusion
  • Licorice Extrusion
  • Twist Wrapping
  • Foiling
  • Flow Wrapping
  • Bagging
  • Display Boxes
  • Bulk

Fyna’s employees follow a strict adherence to quality control procedures from raw material sourcing to the production of the finished product. Raw material acquisition includes procuring the world’s best cocoa and, where possible, Australian produce. The company constantly monitors latest production techniques with a view to always be a “world best practice” organisation.

All our operations are certified to BRC Global Standard for Food Safety and HACCP Food Safety accreditations. We also have specific quality accreditation for specific customers such as Coles, Aldi and Woolworths.


The paste is made by mixing icing sugar mixture, natural colours, natural flavours & glucose syrup until it is the right level of consistency. The mixture is transferred to the hopper shown at the left. This hopper has a screw feeder that pushes the paste through a series of dies and deposits onto an acrylic food safe board.


Once the product is on the board the strips are trimmed and cut into equal lengths before being transferred along a short conveyor. An operator removes the tray from the conveyor and slides onto a purpose build rack. The boards are stored on the rack in a drying room overnight. Each rack holds approximately 100 kg. We normally make around 35-40 racks per day.

After around 24 hours the product is stripped from the boards into a hopper to be packed. This photo shows mini-musk sticks being loaded into the hopper, but the same applies for the traditional long sticks.


The sticks travel up in an elevator to a weigh head that has 16 “buckets”- rectangular shaped as in the photo. Each bucket is weighed and a computer totals the exact combination of the weight of the individual buckets depending on what size bag is being packed. Once the correct weight is calculated a flap opens at the base of the buckets which allows the product to drop into a bag formed below. These bags are then packed and make their way across Australia into our major retailers. Keep an eye out for Musk Sticks in your local retailer – as they will have probably been made by us!


Our Wizz Fizz Cones are very special! The cone is placed by hand into a round hole in a bar on the machine that moves slowly along. Sherbet is dropped by machine into each cone (this was once done by hand with a tool made from teaspoons!). After the sherbet is added, soft & fluffy marshmallow is dolloped on top.

Next are the pearls of non-pariels!! These are vibrated from a hopper over the top of the still warm marshmallow and form a lovely covering. The cones then travel down the line and are removed by hand and carefully placed into a tray before moving to another line for wrapping and packing. Wizz Fizz Cones are just about as popular as our famous Wizz Fizz Sherbet!


We make chocolate from cocoa butter; cocoa liquor (this gives chocolate its taste), milk powders & sugar. Chocolate is mixed in a machine called a conche – which grinds down the milk powders & sugar with the liquid cocoa butter & liquor. Once it is ready the chocolate is piped to a tank ready to make many of our products including covering peanuts.

The peanuts are roasted prior to coating with chocolate and are sourced from Queensland. Our Master Panning Team load the pan with peanuts which spins slow turning the product over and over. At the same time chocolate is dripped over the turning pan which gradually coats the peanut. A Master Panner checks the product regularly to ensure the coating is the perfect thickness – just enough to balance the taste between the chocolate and the peanut.

Once coating is finished the product is transferred to a copper polishing pan. This pan also turns slowly and a glazing agent is added as cool air is blown over the coated peanut. The product is then polished to a lovely shine.

After polishing, the coated & polished peanut is transferred to a hopper ready for packing. The product is packed on a machine with a weigh head that drops the weighed product into a bag which is sealed and then packed into boxes for delivery to customers.

The process described above is also used for coating liquorice (red & black), almonds, sultanas, hazel nuts, macadamias & coffee beans!