please answer part 3 (filling)

Process The ice candy-making process at Mamita's was similar to that performed in a small home-owned shop, and the company believed that it was one of the reasons for the homemade taste of its products. Labor cost was $20/hour, and the factory operated from 8:00 a.m. to 5:00 p.m. with two 15-minute breaks and a 30-minute lunch break. The factory was open 5 days a week, 50 weeks a year. Mamita's currently sold as many ice candies as it could make. The five-step process is described below: 1. Heating and mixing: Skim milk was heated in large pots to make better solubility for all the ingredients. The company had two pots of 250-gallon capacity each, and the heating process took 30 minutes. Ingredients, such as coconut cream-flavored skim milk, coconut cream, sugar, and vanilla, were added in a proprietary quantity. It took an additional 10 minutes to mix these ingredients. One gallon of liquid weighed approximately eight pounds. 2. Cooling: The mixture was poured into two large pans, each with a capacity of 2,500 pounds, and set aside for 15 minutes to cool to room temperature. 3. Filling: The room-temperature mixture was poured into candy pouches 6 inches long and 1.5 inches in diameter; a filled pouch weighed 4 ounces (% pound). This process was automated with the help of two filling machines, which ran the pouches on a conveyer. Mamita's used one filling machine per pan of room-temperature mixture. The pouring of one pan's mixture took 30 minutes to complete. Process The ice candy-making process at Mamita's was similar to that performed in a small home-owned shop, and the company believed that it was one of the reasons for the homemade taste of its products. Labor cost was $20/hour, and the factory operated from 8:00 a.m. to 5:00 p.m. with two 15-minute breaks and a 30-minute lunch break. The factory was open 5 days a week, 50 weeks a year. Mamita's currently sold as many ice candies as it could make. The five-step process is described below: 1. Heating and mixing: Skim milk was heated in large pots to make better solubility for all the ingredients. The company had two pots of 250-gallon capacity each, and the heating process took 30 minutes. Ingredients, such as coconut cream-flavored skim milk, coconut cream, sugar, and vanilla, were added in a proprietary quantity. It took an additional 10 minutes to mix these ingredients. One gallon of liquid weighed approximately eight pounds. 2. Cooling: The mixture was poured into two large pans, each with a capacity of 2,500 pounds, and set aside for 15 minutes to cool to room temperature. 3. Filling: The room-temperature mixture was poured into candy pouches 6 inches long and 1.5 inches in diameter; a filled pouch weighed 4 ounces (% pound). This process was automated with the help of two filling machines, which ran the pouches on a conveyer. Mamita's used one filling machine per pan of room-temperature mixture. The pouring of one pan's mixture took 30 minutes to complete