Candied fruit process
« Replace water fruit contain by sugar »
Process start by selection the finest of harvested raw materials.
1srt Stage
Carefully harvested only the best ripe orchard fruits are selected : apricots, fig, pears, plums, melon…
Fruits are pick out and destoned.
2nd Stage
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The blanching : fruit texture preparation consists in plunging fruits into scalding water during some minutes then cooling in several baths of clear water.
3rd stage
The candied fruit process. The fruit is soaked in a succession of increasing concentrated syrup, allowing the sugar to replace the water in fruit. This delicate process of osmotic is carried out over several weeks (2 or 3) allowing a specific sugar concentration to be achieved.
4th stage
Draining fruit consist in separation fruit and syrup by gravity process.
5th stage
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Glazed process is coating fruit by a fine thin of sugar.
This naturally preserves the fruit texture, colour and original fruit flavour, giving an outstanding piece of confectionery and excellent traditional goumet eat.
Last stage
Packing which marry form and colour of fruit for the eyes pleasure of the finest gourmets.
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Video "Processing secret"
