Whole candied orange peel

Candied orange peel and candied lemon peel (citronet/succade) are used as baking mixes, especially every year during the Christmas season, for baking Christmas stollen, gingerbread, honey cake, and other treats. But fruit bread and other fruity baked goods also rely on these mixes.

Candied orange peel, like candied lemon peel, is produced by candying. The orange peel is first soaked in water and then boiled in salted water. The softened peel is then repeatedly boiled in sugar syrup and cooled until the delicious, bittersweet candied orange peel is formed. Citronade (candied lemon peel) is made using the same method from the peel of the citron, the fruit of the citron tree. Its flavor is sweet and sour after candying, due to the essential oils contained in the peel.

Origin: Italy

Description: Candied orange peel, 1/2 bowls

Ingredients: 54% orange peel, 29% glucose-fructose syrup,
17% sugar, acidifier: citric acid

Storage: cool (10-15°C), dry and dark

Appearance: halved, bright orange, dried orange peels

Odor: characteristic, fruity, foreign odor

Taste: aromatic, bittersweet, reminiscent of candied orange peel, without any off-flavors

Consistency: firm to the bite, sticky

Allergens :

Please note that our products may contain traces of gluten, soy, nuts, almonds, peanuts, milk (lactose), sesame and sulfur dioxide (sulfites) .

Average nutritional values: (per 100g)

Energy (in kJ): 1338
Energy (in kcal): 316
Fat: 0 g
- of which saturated fatty acids: 0 g
Carbohydrates: 76 g
- of which sugars: 67 g
Dietary fiber: 6 g
Protein: 0 g
Salt: 0.3 g