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.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.
|Pack Size||Case 1320|
|Gallery Link||View Gallery|