In order to ensure that our turron is of the finest quality, we use only the best raw materials in our sector - choice marcona almonds and rosemary honey.
The manufacturing process has been passed down through generations. We use recipes that have been passed down to us by our ancestors and manufacturing methods that have been employed by our family for many years.
Peeled, toasted almonds are added to the cooked mixture once the desired texture has been reached. The mixture is then stirred with a steady movement using "punxes", are a kind of stainless steel or plastic rod.
Once this coordinated movement has been repeated sufficiently, approximately 60 kilos of mixture can be collected from each batch.
Once the mixture has been removed, it is spread out onto special cooling-tables. Following cooling, it is collected and poured into a granite mill to be ground. The compacted mixture is then taken out and refined in order to achieve the desired texture.
Following the refining process, the mixture is cooked again in the "boixet" (a kind of mortar) for the time specified by the Turron Regulatory Council , in preparation for the final step of the process, the "arrematamiento" (churning at a low heat) of the Jijona Turron".
Tha almonds are toasted.
A mixture of honey and sugars are then cooked in special machinery for the specific time outlined by the Turron Regulatory Council until the desired texture is obtained.
The toasted almonds are now added and the mixture is churned until evenly distributed.
The mixture is then placed into different sized moulds and covered with wafer.
It is left to cool (with the cooling-time depending on whether it will be cut when cold or hot) and then packaged.