News

Fresh fruit or ready-cut semi-processed orange, in SO₂ or frozen? The stages of candying and the cost and time factors to compare before deciding.

How to use SO₂ orange segments for fruit in syrup, fruit cocktails and toppings: desulphiting, sulphite labelling, segment integrity and the quote request.

Why central kitchens, school and hospital canteens, airline caterers and hotels choose ready peeled orange segments: benefits, hygiene, thawing and menu uses.

How lemon peel behaves in candying compared with orange, why it should not be confused with citron and what to specify when ordering diced peel.

In limoncello the ingredient is the peel: what to assess in the raw material, what to ask your supplier and how to plan production all year round.

Why frozen lemon pulp beats squeezing lemons every day: body, year-round consistency, handling in the lab and pairing ideas for sorbet and granita.

Lemon peel is thinner than orange peel and its albedo more bitter: how the julienne should be cut, how to store it and what to ask your supplier.

How lemon slices differ from orange ones for decoration: bitterness and acidity, candying, beverage use, sulphite labelling and what to ask your supplier.

Why frozen lemon wedges simplify service in bars, hotels and catering: cold drinks without dilution, less waste, better hygiene and what to specify.