The confetti are produced using copper or steel boilers called “BASSINE” that can be pear-shaped or drum-shaped. The bassine, during the processing of the confetto, is in continuous rotation.
Inside the basins, while the almonds “turn”, are gently poured into the sugar mixtures which, with the help of hot air, evaporate leaving a uniform layer of sugar on the almonds.
We then move on to the “coating” phase, which is carried out using powdered rice starch.
Then we have the coating phase with the sugar through alternating phases of wetting and drying until the desired thickness is obtained. Following this phase, the surface of the candy appears wrinkled and irregular: in this way the smoothing and polishing phase is more or less to say “Refining”.
The confection process requires a lot of hard work and its realization can last even 2 or 3 days. Finally, the confetti are left to rest in steel frames and placed in cool and dry places and then packaged and intended for sale.