Packaging: Bag in Box 10 kg, doypack 100 g or other
Shelf life: 9–18 months
Our candied products have a simple composition: just fruits and sugar. They contain no preservatives, dyes or flavours.
Candied fruit has been known since ancient times. Long time ago, the candying process lasted 2 weeks. It based on cooking fruit in a sugar solution on a low heat. The process required keeping stable temperature and parameters of the solution during its whole time. That is why they were the most expensive sweets.
Nowadays, the process is much shorter thanks to using new technologies, however it is still a luxurious product. Read our article: The history of candy making.
Offer
Apple in segments (on request)
Aronia
Aronia in dextrose
Blackcurrant
Blackcurrant in dextrose
Blueberry in dextrose
Gooseberry
Gooseberry in dextrose
Plum
Plum in dextrose
Rhubarb
Rhubarb in dextrose
Sour cherry
Sour cherry in dextrose
Ways of use
Chocolate coating
Snack and retail packaging
- They are perfect as a snack between meals, an addition to yogurt or a decoration for desserts.
- Candied fruit can also be used for various dishes in the home kitchen, including ice cream, yellow cheese, fish (e.g. herring corks with plums) and many other products.
Chocolate bars
Muesli bars
Pastries
Fruit teas
Meat and fish
- Candied fruit is used for meat fillings or stuffing meat (e.g. pork loin rolled with candied plum).
- They can also be used as an addition to herrings (e.g. herring corks or Kashubian herring).
