Bakery expert Dan Lepard describes it as...
"A simple mix of the best Italian produce. For a Florentine, pannetone, or even tutti-frutti ice cream, this fruit will enhance what you bake. The candied pieces are carefully dried before chopping and mixing so they retain their individual flavour and colour."
Supplied in a 130g jar, use in biscuits, sweet yeast breads and ice-creams.: 50g-100g for every 250g flour in a bread, less for cakes, biscuits and ice-creams.
Ingredients: Glucose syrup, blushed turnip, orange peel, sugar, citric acid, colours E120, E141, sulphur dioxide.
Storage: Candied Peel is best kept in the refrigerator.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.
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