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DEVELOPING TURRON

DEVELOPING TURRON

DEVELOPING TURRON

 

 

 

 

 

 

 

 

Turrón Jijona
(soft)
The most famous Christmast
dessert only produced in Jijona
as its hallmark guarantees.
Made from the mixing of crushed
Marcona” almonds, rosemary honey,
egg white and sugar,
it needs three days elaboration.


Turrón Alicante
To produce this variety of turrón Marcona
almond is peeled in rotating tambours
called toasters.
When the almond gets the perfect
toasted , egg white is added.
Meanwhile, rosemary honey is heated
and finally mixed with almonds.
The resulting mortar is served
in moulds covered with obleas,

VÍDEO PROCESSING OF ALICANTE

Bodegon Materias Primas