Holy Cannoli's

We make a lot of cannoli in one day. I think the last time I counted, I think it was around 75,000. It's a lot of cannoli shells. Well, we blend all the ingredients to make the cannoli dough. He's portioning out the dough, places them in a bowl where they can rest to be formed into rectangular blocks. This is where we roll it out into one long, continuous thin sheet of dough. At the end of this process, we'll see a trim off the scrap and roll up onto a rolling pin. So he lets the existing piece trims off the scrap and adheres the new roll to it. This roller here brings it down to the final thickness. The tubes are placed on the shapes and the cannoli dough is rolled around the sticks. Now the uncooked cannoli are placed by hand on a fryer'screen. It looks Cannoli shells are fried in 360-degree shortening. Cannoli have cooled. We bring them over here where the cannoli tubes are removed by hand. Cannoli are placed in cannoli trays where they are further cooled for packing. Cannoli shells, they've fully cooled in the trays. Each one is partitioned off with foam sheets in between. It protects the product when it has to go across country. We're not the only ones out there making it. We're just, hopefully, I believe the best.