Candied Fruits Strips – Tray

10,00

Let’s taste the Lilamand’s Candied Strips, traditionaly made since 1866. So much savoriness, to peck or to add in your recipes…

TRAY OF 200G

Conditions of preservation:  in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)

Candied Fruits

A technical alchemy replaces the water contained in fruits into a sugar syrup. This process is what is called « candying ».

From successive brothes during 3 to 4 weeks, an osmosis is created between the fruits’ flesh and that marvellous syrup. Then, fruits are left in a special room dedicated for that, called « le fruitier », for at least 2 months. That is the minimum time lapse required to achieve a high-quality candying.

DÉCOUVRIR LES ÉTAPES DE FABRICATION

citron-confit-lilamand-confiseur-saint-remy-de-provence
  • Fruits
  •  Sugar
  •  Glucose syrup
  •  Preservative E200

May contain traces of sulfite. 

Nutrition Facts-Serving size: 100 gr

  • Protein: <0.5g
  • Total fat: <0.6g
  • Saturated fat : <0.5g
  • Glucides : 69g
  • Sugar: 56g
  • Salt: <0.5g
  • Candied-Angelia – Tray

    9,00

    “Poitevin” angelica roots are traditionnaly used for centuries in pastry. That gorgeous natural green stem can be savored directly or added to your recipies.

    TRAY OF 150G

    Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°).

  • Candied Cherries – Tray

    9,00

    Let’s taste the Lilamand Cherries’, fruits of our Know-how since 1866. So much savoriness, to peck or to add in your recipes…

    TRAY OF 200G

    Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°).