News

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.

Why candied-fruit makers start from orange cubes preserved in SO₂, how they are processed before candying and what to check in the technical data sheet.

How to choose orange peel for panettone and colomba: cuts, SO₂ preservation, order timing and the Italian rules on festive leavened cakes.

The finest julienne of orange peel: how it is made, how it is preserved and why pastry chefs use it to decorate and flavour desserts and chocolate.

Orangettes start from a well-cut, well-candied strip of peel. What the raw material needs and how to avoid the most common defects.

Why yogurt and dessert makers choose frozen orange segments, how to handle them in production and what to check in the technical data sheet.

Navel orange characteristics, why they work so well for segments, peel and candied fruit, and what to know before using them for juice.

Why orange slices in SO₂ are the ideal base for decorative candied fruit, cakes and large leavened products, and what to ask your supplier.