Freeze Dried Chestnut

Unlike other nuts, chestnut is low in fat and high in starch, giving it a nutritional profile closer to cereals. Türkiye holds an important position in chestnut production, particularly in the Aegean and Marmara regions.

The product is processed with the shell and inner skin removed. Freeze-drying preserves chestnut's characteristic sweet, honeyed aroma and pale cream colour. Because of its starchy structure the texture is denser and gives a more floury mouthfeel than fruits.

Whole form is used in snacking, breakfast and confectionery applications; ground, it is used in bakery, dessert and beverage applications. Being gluten free is a notable property in alternative flour and blend development.

As the starch ratio is high the product softens quickly on contact with moisture; dry storage is necessary to preserve the texture.