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- In season (from September to December), the production process:
1. Cooking
2. Crystallisation
3. Glazing
4. Wrapping
1. All cooking processes are managed by a programmable controller and are object to strict monitoring in terms of timing and temperature. Every minute counts in order to obtain the ideal softness. Overcooked, the chestnut flesh will be mushy. Undercooked, it will be hard and dry.
2. It consists of gradually increasing the sugar concentration in the fruits by immersing them in sugar syrups.
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