Every day we receive and carefully check the harvested fruit, beginning the traceability procedure that ensures we know the history of each product.
Chestnuts have a high water and carbohydrate content, so they have to be treated carefully and dried as soon as possible.
At Ladeira, chestnuts are dried using controlled hot air to ensure maximum quality and preserve the nutritional properties of the nuts. Thanks to our state of the art dryer, powered by biomass coming mostly from the chestnut peelings, we also contribute to sustainable development.
We peel and clean the chestnuts before they are checked and graded by hand.
Once graded, they’re ready to be packed in doypacks, boxes with 5 or 10 doypacks or in 25kg or 10Kg bags, or milled to produce our chestnut flour.
We use a natural stone mill at Ladeira. The slow milling process and unique quality of the stone ensure the flour doesn’t overheat while it’s being milled. The result is a very fine, high quality flour.
Gluten-free chestnut flour is available in doypacks, boxes with 5 or 10 doypacks or in bags (ask us for avaliable weights).