Candied fruit, fruit in syrup, jellies, jams and even some types of candied vegetables are continuously used by professionals to add a touch of mastery to their creations, making them different and unique. The versatility of the candied and canned fruit allows them to be used in all sorts of dessert, cakes, pies, tarts, muffins, cupcakes, smoothies, cocktails, etc.
Popular ingredients in factory-baked goods
Glace cherries: one of the most popular fruit used in baking, these are found in sponge cakes, flans, confectionary, tarts, muffins, cupcakes and a wide range of cocktails and ice creams.
Amarena cherries: these unique cherries with a darker hue and more acidic taste than other cherry varieties are used either as an ingredient or solely as decoration on cakes, flans, pastries, ice creams and cocktails.
Maraschino Cherries: these candied cherries add some glamour and distinction to cakes, muffins, ice cream sundaes and cocktails due to their strong flavour and bright colour.
Liqueur cherries: these are used in confectionary and baking, especially in turrones and traditional Spanish Christmas sweets.
Candied fruit cubes: bakers use this type of fruit mainly in cakes such as the eponymous fruit cake – known as plum cake in Spain – or in turrones, pastries, confectionary and ice creams.
Candied fruit peel (orange and lemon): these are mainly used in the Spanish Christmas cake known as Roscon de Reyes, as well as on cakes, in confectionary and also as an ingredient for turrones.
Whole candied fruit: known as “fruta noble” (noble fruit) in Spanish, these delicious fruit portions are often used to bring out flavours in desserts or to add a twist to a savoury dish.
Sliced candied fruit: (apples, oranges, peaches, pears and pumpkin) These are used in confectionary, turrones and elaborate baking.
Christmas candied fruit (oranges, cherries and pumpkin): this candied fruit is never missing from a Roscón de Reyes, Christmas Cake or turrones and other traditional festive sweets.
Fruits in syrup
Cherries in syrup: These are indispensable ingredients for cakes and tarts as well as being offered as a buffet breakfast dish at HORECA establishments.
Apples in syrup: Apple pies, apple tarts and apple puffs all include canned apples as their principal ingredient. Apples in syrup are also used in pâtés, fruit salads and as a BBQ side dish.
Oranges in syrup: these are often used as decoration for flans or to garnish roasts. They are also popular in sponge cakes and bon bons.
Other canned fruits (kiwis, blackberries and strawberries): their intense colour and flavour are much appreciated by bakers who use them in cupcakes, fruit salads, ice cream sundaes, etc.
Jams, gels and jellies
Fruit gel and jelly (orange, apple, strawberry and vanilla): these are used as fillings for flans, tarts and cakes. They provide a nice glaze and shine to baked goods.
Jams and fillings: these can be used as fillings for all types of baked goods, given their versatility in format and properties. The jams and fillings are injected into pre-baked goods or applied before being placed in the oven.
Fruit pastes: with a different texture to jam and jelly, fruit pastes have a separate use, usually as fillings for factory-baked goods.
Cabello de ángel: This essential ingredient to much Spanish baking is found in many products ranging from tarts, ensaimadas, cakes and confectionary.
Although the most common use of candied vegetables is in savoury dishes, nevertheless there are many bakers who choose candied vegetables to bring out the flavour in their desserts and to introduce new textures. For example, a delicious carrot cake often contains cubed candied carrots as the secret ingredient that guarantees excellent results.
On the other hand, candied onion is another candied vegetable that professionals use to enhance flavours when making jams. Furthermore, candied onion is used in pastries and tarts too, with much success.
Cubed candied ginger is often used in desserts and cocktails due to its intense colour and aroma, pleasing all who sample it. Candied aubergines are slowly gaining precedence among innovative bakers who delight in its spongy texture that adds an extra quality to desserts which customers appreciate. Finally, candied olives can be found in bon bons, muffins, biscuits and sweets, as well as in some cocktails, where they offer an interesting flavour.
It is clear to see that professional bakers working to create factory-baked goods rely more and more on specific ingredients to make their goods. Not every brand can offer these professionals such a complete catalogue of candied fruit and vegetables to suit their needs. Lazaya has a wide variety of candied fruit and vegetables, offered in a different packaging to meet clients’ requirements. We have been working diligently for 80 years and our brand is top of the market. We would love to hear from you and work on made-to-measure options that suit your specifications. Get in touch today!