First of all chestnut are washed and graded. Product is, then, peeled in two way: By oven where the product is separated from inner and external peels; by vapour where a multi-blade device cut chestnut in many points, product is separated from the peels through a boiling screw and a peel separator belt. Finally the product is manually sorted and washed in a tank.
Peeled chestnuts are candied with the traditional method, into tanks filled with syrup. Additional tanks can be installed to increase capacity, this system don’t modifies the whole line. Syrup production requires preparation, distribution and concentration group. After candying, chestnut are conveyed in a frosting tunnel to be covered by glaze. Finally marron glace are ready to be packed.