Marron glacé of 'glazing'), may have been created only in the 16th century. Lyon and Cuneo dispute the title for the addition of the glazing, or icing, that makes the real "marron glacé". The earliest known records of a recipe for marron glacés were written during the XVI century by an Italian cook that worked for Charles Emmanuel I, Duke of Savoy [1580], and by the French at the end of 17th century in Louis XIV's Versailles court. In 1667, François Pierre La Varenne, ten years' chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (near Lyon and a chestnut-producing
Coated urea to sulfur-coated urea. Products that use a combination of sulfur-coating and polymer-coating also exist. Typically, these products consist of urea, coated with a layer of sulfur, which is in turn coated with a layer of polymer. Each coating layer is generally less than the normal thickness for the individual processes. These products are generally used as less-expensive alternatives to purely plastic-coated products, while still providing precise nitrogen release characteristics. Coated urea Coated urea fertilizers are a group of controlled release fertilizers consisting of prills of urea coated in less-soluble chemicals such as sulfur, polymers, other products or a combination. These