Candied fruit and professional candier: everything you need to know.

What are the benefits of candied fruit?

Candied fruit is rich in minerals, especially potassium and contains significant levels of vitamin C and RAE, but also folic acid.

Who invented candied fruit?

The Arabs served citrus and candied roses at the focal points of their banquets. Thanks to the Venetian merchants and then Genoese, canditura made its way in the West. In Italy, candied fruit became the main ingredient of some of the most famous desserts of the culinary tradition among them: the Milanese panettone, the Neapolitan pastiera and the Sicilian cassata.

Derivation of the word candire:

The word "candire" comes from the Arabic qandat, transcription of the word in Sanskrit khandakah ("sugar"). The products obtained by candiing are called candied fruit.

Canditura industrial and professional how it happens ?

For professional canditura there are real machines for canditura, these are airtight containers, in which fruit and syrup are kept at low pressure. The boiling point is thus lowered to 55-60 °C. The autoclave is heated to the corresponding temperature until the final concentration is reached by evaporation.

What are the raw materials for canditura?

Fruits such as cherries or citrus (tangerine, chinotto, kumquat or fortunella), apricot and chestnuts, plum, medlar, peach, pear, mango, papaya, melon, cedar, orange, lemon, ginger roots but also many flowers for decorative purposes.

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