Candied orange peel

The candied orange peel is made industrially in hermetically sealed containers at temperatures ranging between 50° and 60°.

Candying is prepared with

• zests
• fructose or glucose syrup or both
• sugarany preservatives such as E220 , sulphur dioxide

Preservatives from E220 to E229 may by law not be declared if they are contained in the raw material.