CALIBRATION : Harvested chestnuts are classified according to their size after entering to the factory. PEELING THE SHELL :
Peeling the outer and the inner shells of chestnuts is very
difficult because the inner shell (membrane) is attached
to the meat of the fruit and in some cases it is entered
inside the meat of the fruit. There are two different processes
for peeling the shells of chestnuts.
- with steam
- calcining in an environment with flames
In steam peeling, the shells are peeled with circular drum
plotters using razors for scratching. After having passed
from a steamy tunnel the chestnuts are brushed and outer
shells are peeled.
In calcining process chestnuts are passed through circular
drum plotters in a high heat environment (650-700º C), during
this process the shells burn out and the meat of the fruit
reveals from its shell without any damage. With both of
these processes it is possible to peel approximately 20
tons of chestnuts a day.
FREEZING AND STORAGE : The chestnuts which
are peeled are frozen in -25ºC and later on stored in -18ºC
until they are processed.
SOLUBILIZING : Chestnuts which are taken
out from depots according to the need, are re-processed
after solubilized. Membranes which stay on the chestnuts
are cleaned.
BOILING : Chestnuts are boiled under pressure.
SUGARING : Boiled chestnuts are cooked
in highly concentrated sugar syrup and left in the syrup
for three days. Within this period diffusion of the sugar
to the chestnut happens. After the sugar concentration in
the meat of the fruit reaches a certain level they are taken
out from the stilling basins.
PACKAGING :
Candied chestnuts are packed in jars or canisters with syrup or packed in carton boxes unmixed (without syrup) and presented to the market.
