Chefs continually use cherries in syrup in their preparations due to their great versatility, their color, their texture and because they allow a mixture of flavors that work at different levels, not only in desserts and sweet creations, but also in savory dishes.
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As we know, candied cherries have a different flavor, texture and appearance than natural cherries and, furthermore, they can be applied in many ways in confectionery and in all kinds of dishes. Professionals use them especially in desserts because they combine perfectly with classic ingredients for cakes, biscuits, cakes, etc. In this sense, candied cherries with chocolate are undoubtedly one of the most successful combinations in confectionery.
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As we know, cherries in syrup are a perfect alternative for professionals when the cherry season ends and, although its preparation is simple, most prefer to purchase the packaged product to use it when necessary.
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When a company decides to export its products abroad, many customers wonder how it is transported to maintain quality.This may be the main challenge that the company faces in guaranteeing that its merchandise, especially in the case of food products, arrive in perfect condition at the desired destination.
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Cherries in syrup for desserts are increasingly used by professionals in their creations. We are now in full cherry season, but once summer is over, seasonal cherries will give way to cherries in syrup in all kitchens and pastry shops, just like other fruits that we can enjoy out of season thanks to syrup.
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