Tobacco is the raw material we are passionate about. We primarily import it from the best growing areas in North America, Zimbabwe and Europe. We have our own experienced tobacco specialists on site to select and purchase of the tobaccos. As certified experts, they inspect the goods, take samples and after all that only accept the best quality.
1
The dried and fermented tobacco leaves are well protected on their way to our warehouse – and are ready for gentle processing on arrival.
2
Tobacco is a natural product that is marked by its diversity of flavours, which can vary from harvest to harvest. To achieve the flavour typical for a Landewyck brand, different tobaccos are mixed into a "blend". This ensures the consistent taste of a brand over years.
3
In the conditioning drum, the blocks of raw tobacco cut in the sclicer are loosened by adding water and steam and directly conditioned to contain the optimal cutting moisture of about 21%.
4
The tobacco is introduced into the mixing box horizontally and taken out again vertically after several hours. This ensures an optimal mix of the various kinds of tobacco.
5
The blend of raw tobacco for cigarettes is cut with a cutting width of 0.8-1 mm.
In the drying drum, the cut tobacco is dried to a final moisture content of about 12-13%. The tobacco is then ready for further processing.
6
The tobacco fibers are vacuumed from the interim storage container, shaped into an uniform strand which is then placed on a strip of paper with filter pieces. This creates a kind of endless cigarette, which is then cut into individual cigarettes.
This dark tobacco is smoke-dried. This gives it a smoky flavour and a very distinctive aroma. While actually being very mild, its strong aroma often leads the smoker to confuse the strong flavour with the strength of the tobacco.
DFC tobacco is grown in Africa and Indonesia and used in Half-Zware rolling tobacco blends. The tobacco varieties mentioned can be sub-divided even further by producing country and region, phyllotaxis, nicotine content, appearance, level of maturity and of course harvest year.