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°).

THE CANDIED FRUIT

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 marvelous syrup. Then, fruits are
left in a special room decicated for that, called « le fruitier », for at least 2 months.
That is the minimum time lapse required to achieve a high-quality candying.

DISCOVER THE STAGES OF PRODUCTION

candied-angelica
  • Angelica
  • Glucose syrup
  • Sugar
  • Preservative E200

May contain traces of sulfite.

Nutrition Facts-Serving size: 100 gr

  • .
  • Total fat : <0,5g
  • Saturated fat : <0,5g
  • Glucides : 68g
  • Sugar : 57g
  • Protein : 1g
  • Salt : <0,5g
  • Candied-fruits -Mix for pastries

    24,0042,00

    Melon, cherry, pear, orange…. Let’s get our pastry selection to realize all your recipes!

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

  • 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 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°).