A candied orange slice on a cake or a brioche is one of the most recognisable signs of citrus pastry. For it to look right, you need regular slices, intact peel and a bright colour even after candying. That is why many bakeries and manufacturers start from orange slices in SO₂: whole-fruit slices already cut and stabilised, ready to be candied.
What SO₂ orange slices are
They are cross-sections of whole orange, peel and flesh, preserved in a sulphur dioxide solution. SO₂ keeps the fruit stable over time and preserves its structure, so the pastry chef or manufacturer can candy it when needed, independent of the harvest season. Before candying the product is desulphited through washing and cooking, according to the user’s process.
Why start from Calabrian oranges
- Aromatic, firm peel: Calabrian Navel oranges have peel rich in essential oils that gives the candied slice its fragrance.
- No seeds: clean slices, with no manual removal.
- Regular size: consistent diameters for uniform decoration.
Main applications
- Cakes and tarts: whole or halved candied slices.
- Large leavened products: Easter cakes, sweet focaccia and brioche with surface decoration.
- Chocolate making: candied slices half-dipped in dark chocolate.
- Mixology and garnish: after candying or drying.
If you need a dry product instead, read our article on dried citrus slices.
What to specify in your request
For an accurate quote, state: slice thickness, fruit size, tolerance for broken or incomplete slices, packaging format and annual volumes. All these parameters go into the data sheet — our guide to technical specifications for semi-processed fruit explains how to read it.
Frequently asked questions
Can SO₂ slices be used straight away?
No: they must be desulphited and then candied or processed according to the recipe. SO₂ preserves the semi-finished product, not the finished one.
Are slices of other citrus available?
Yes, on request we also process lemon and other Calabrian citrus, depending on seasonal availability.
Are they also available frozen?
For slices to be candied, SO₂ is the most common solution; for other uses we assess the best preservation method with you.
Need this ingredient for your production?
Tell us product, cut, preservation method and volumes: we’ll reply with the technical data sheet and a tailored quote.
