Origins and Evolution of The Candy Pájara

The origins of this company goes back a century and a half, more specifically the year 1850.

It’s founder was Juan Losada García, who began working as a confectioner later to specialize in the manufacture of candy in Hellín.

He named his small business as “The Pájara” in response to his wife, who was known like this in their village.

He started in this activity when he went to France to collect an inheritance, of which much expense in acquiring the molds for making candy.

Upon his return to Hellín he started experimenting with them to achieve various forms, and make sweets completely handmade using their hands to shape and invented the famous round caramel Hellín (he made it on Holy Thursday, trying to calm her nerves while his wife gave birth), which was made until 1960 and wrapped on a small scale.


He also created other sweets such as the characteristic Candy of Congress, named as this, because Juan Losada Garcia was the creator of candy, and was a friend of several members of Congress from this area as Tesisfonte Gallego and Juan Martínez Parras, the latter which was launched in The Congress, gifting the congressmen with the candies and when they asked about the name of the candies, he answered that they were “Congress Candies” , some time after he was banned distribute these sweets in the Congress of Deputies but he continued spreading in the outside of this chamber to the wives of congressmen.

The way this was intended to attract the attention of all to appreciate and encourage the people of Hellin.

This company has continued uninterrupted since 1850.

Even in times of crisis like the Civil War, where he managed to produce only small amounts of candy due to restrictions. At that time, were difficult to source components used in manufacturing, such as anise (one of the most traditional flavors of sweets Hellín) which at that time was very difficult to achieve and was recorded with high taxes because it was alcohol.

Through ration cards in the postwar could provide of materials as sugar, essences, Cremol Tatar, etc. and continues the production…

The base of our production is the hard candy and caramel with stick (round and flat with different forms and weight) are very representative and sweets known:

-The cylindrical-caramel of Hellín in flavours of Anise, Banana, Lemon, Orange, Vanilla and Strawberry.
-The Congress Candy, as mentioned, made with sugar and filled with egg yolk in a small scale and in its early origins.
-The Picardy Candy: produced from sugar and stuffed with a hazelnut
-The pad-known Easter.
-Candy-stick with 9 gr. round (fruit flavours)
-Candy-stick with 9 gr. in Flow.Pack.
-Candy-stick with 9 gr. with pica-pica.
-Candy-stick with 9 gr. with gum.
-Round flat lollypop -6 and 12 gr. (Fruit flavours)
-Heart shaped lollypop, 7 and 14 gr. (fruit flavours)
-Crow-candy (violets, blueberries, orange slices and lemon, anise, fruit of the sea).
-Menthol-tablets (Mints) bagged in bags of 2 units.
-Single-bags products (coated with chocolate, jelly mini-cups, chewing gum, lollypops, jelly Bens, etc)
-Bags of 10-gr. and 25 gr with custom packaging for various products, such as (jelly mini-cups, jelly beans, hard, dry fruits, etc).
-Handling all types of products in our range of packaging and weighing from 10 gr. up to 2 kg.


Other: Custom Candies in several formats.

The candy Pajara has grown and strengthened in the market over time, this success has been obtained by applying in recent years in an ambitious program of continuous improvement that has allowed the development of a proprietary technology. Our manufacturing systems have been automated in a gradual manner, and in 1960 began to use machines to cut pedal Pilluliers sweets almost automatically.

Pilluliers were acquired in 1970 and wrapping machines started to be used. But as has been said has been in recent years which have carried out the bulk of investments for the acquisition of technologically advanced machines, such as wrapping, packing, weighing, etc. … which have enabled us to improve the production process, increase the quantity produced and above all improve the quality and customer satisfaction.

We have also expanded our facilities, which in 1994 came the move to a bigger building and better accessibility than the original, which was located in Asunción street in the old Hellín from the foundation of this company.

And in 2003 we moved to our current facilities in the industrial San Rafael with a total of 2,000 m² with all the improvements of work involved.

Objectives: To introduce in 2010 the ISO 9001 quality assurance as to strengthen and improve our exports.

And this is a brief explanation of the evolution of this company dedicated to the manufacture of candy. What began as a small family business and has gone from generation to generation, until the fifth and current generation represented by Juan Azorín Jesús Losada, current manager.

It has a staff of 15 employees, 2,000 square feet of facilities.