Preserved Fruits Blog

If you have not yet discovered the delight of Lazaya jam in baked goods, now is the time to do so, because these jams are a helpful ingredient for many desserts, some of which can be quite surprising. In this post we will explain the steps to make a sachertorte using some of the variety of fruit fillings from Lazaya. We promise you will make cakes that are spongier and more delicious.

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Fruits in syrup are consistently used in desserts and they are appreciated by many master bakers who add them as a basic ingredient. Professionals opt for the highest quality tinned fruit when making their desserts and many HORECA establishments include these types of sweets in their menus because of their distinct colour and taste.
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Confectionary genius Cedric Grolet is, at 34, the present-day king of confectionary the world over with more than 1.4 million followers on social media and with two patisseries in the heart of Paris from where thousands of clients can enjoy his incredible creations each day.
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Canned fruits are used in the making of many baked goods because they add a touch of flavour that is distinct from other types of fruit. Syrup is made by dissolving sugar in water and letting it boil until it reduces to reach the right consistency.

In order to make fruits in syrup, the most common proportion is double the amount of water to sugar, but each baker uses his or her own measurements. A higher proportion of sugar leads to a denser syrup, therefore, the professional chef will make syrup which is sweeter or less so depending on the dessert which will carry the fruit in syrup.
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Candied fruit cubes are often used by professionals when making desserts and sweets. These fruit cubes greatly contribute to the colour and flavour of the creations, attracting consumers to taste the ice creams, yoghurts, cocktails or cakes.
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