Tim Falconer Toronto's Viceroy Reliable Group, which sells 2.5 million pucks a year in Canada, has been in the trade since the 40s. The recipe for a hockey puck is relatively simple. Toss in some additives such as sulphur and an anti-oxidant, which help in the baking, or curing process, and you're ready to go. Let the pucks cure for 22 minutes.
Individual items serve two teams of six.
Nine questions and answers about that elusive object hockey players spend so much time chasing. Copyright 1994 by Tim Falconer . Not to be republished or retransmitted for profit without the consent of the author. All Rights Reserved.