*It may be only one or the other of the two processes, but it seems that one machine does both these days. I would query the client. This is not my field, but I did find some interesting sites. I ruled out extrusion as that job is listed separately here:http://www.intersindical.com/materias/page/contenido/01conve...
In the Confectionery Products Handbook http://books.google.es/books?id=a989AQAAQBAJ&pg=PA375&lpg=PA... both processes are mentioned on page 375.
This video shows the process:http://www.youtube.com/watch?v=yS4rXgb50Is
Perhaps it will help you discuss with the client if this is a combined process or one of the two listed in my answer.

Although 'pulling' seems to be correct, 'extruded' seems more professional.

The rock is then pulled into long strings. A device not unlike a pair of scissors called shears are used to cut the rock into the length required. At this point the rock is still being kept warm as it has to be throughout the whole process. This is accomplished by heating the bed that the rock sits on. This bed can also be cooled to enable the rock to be hardened to assist in packaging.

http://www.attractionsblackpool.co.uk/Blackpool_Rock.htm

The remainder of the toffee is stiffened up before going onto a 'pulling' machine, a machine that has a fixed arm, and two moving arms, one rotating clockwise, the other counter-clockwise. The pulling machine aerates the toffee, turning it from a solid golden mass into the soft white that forms the centre of the stick of rock. Whilst on the pulling machine, flavourings are added by pouring in measured amounts. A small amount of now white toffee is taken from the pulling machine, this is used to keep the form of the letters which are made from the coloured toffee.

http://en.wikipedia.org/wiki/Rock_(confectionery)

The key part of the process is the extruder, the accuracy and versatility of which is vital to efficient high volume, high quality production. In a typical candy extrusion line, premixed candy mass is fed into the extruder hopper and then forced, by means of a pair of jacketed feed rolls, through outlets in a die. Individual pieces are produced by cutting at the die face or, alternatively, bars can be formed by creating 'ropes' which are then cut to length on a conveyor following the extruder.

http://www.bakerperkinsgroup.com/content/1/302/candy-extrudi...

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Note added at 1 hr (2013-12-19 11:21:57 GMT)
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The other way to make liquorice candy is used in large-scale productions and is called the Liquorice Rope Extrusion Process. Production starts in the boiling room where a mixture of licorice root extract is boiled to an exact temperature. When it gets hot enough, the desired colors and flavors are added to the mix and cooked slowly until it achieves a dough-like consistency. The dough mix is then passed through an extruder where the dough is forced out of tiny holes. These holes form the dough into ropes of liquorice. When the liquorice ropes are formed, they are either allowed to cool and set directly or twisted to form a more 'rope' texture and are then cut into pieces. When set, these are glazed to give the sheen they are known for and then packaged and shipped to candy stores around the country.

http://ezinearticles.com/?The-History-and-Making-of-Liquoric...

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Note added at 1 hr (2013-12-19 11:22:43 GMT)
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Sorry, I should have written 'rope extrusion process' is another option.