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Most processes associated with the production of marron glacé are carried out manually as the chestnut is a fragile fruit that requires much care and labour. Intensive and permanent efforts into the evolution of the production method, technology and the perfection of the traditional crystallisation process enable us to guarantee top of the range quality.
The fabrication of marrons glacés inevitably passes through various masterfully skilled stages.
- Approval of the raw chestnut batches at the harvest and peeling sites, according to established specifications.
- Preliminary tests (cooking and crystallisation) are carried out on each batch, which are connected with the various developments in terms of both cooking parameters and syrup crystallisation formulation.
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