Bakery expert Dan Lepard describes it as...
"One of the oldest citrus fruits, and many of today's modern citrus varieties are related to Citron. It’s the most noble of candied peel, loved by cook and royalty through history, and at last it’s available easily from Bakerybits. The flavour is like a subtle combination of lime and orange, and pairs well with other delicate ingredients. Imported from Italy, with a tender bite and sweet flavour."
Supplied in a 130g jar, use in traditional baking, combined with spices and butter-rich cakes.: 50g-100g for every 250g flour in a bread, less for cakes and biscuits.
Ingredients: Citron, glucose syrup, sugar, citric acid, sulphur dioxide.
Storage: Candied Peel is best kept in the refrigerator.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.
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