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Candied orange peel

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5/10 · NeutralAverage expert rating

2Evaluations

Avoid excessive amounts (1)

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.

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Review

by Flight444 (3233 pt) · 2013-Feb-14

La scorza di arancia candita industrialmente si effettua in recipienti ermetici a temperature oscillanti tra i 60° e i 50°. La canditura si prepara con scorze sciroppo di fruttosio o glucosio o tutti e due zucchero eventuali conservanti tipo E220 ,...

Review

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