The production of Maldon Salt still relies on the favorable dry conditions, which have enabled the salt industry to develop and flourish on the east coast of England for many centuries.

Water for processing is taken after a period of dry weather on the fortnightly highs, commonly know as 'spring tides', when the salt content is at its maximum. The water is then transferred to large holding tanks where it is allowed to settle. After careful filtering it is then drawn off as required, to fill the saltpans.

During the evaporation of the seawater, salt crystals begin to form on the surface. These form as tiny hollow pyramid-like structures, which are unique to the Maldon process. As the crystals become heavier they sink to the bottom of the saltpan.