Preserved Fruits Blog

Eleven imaginative ways to use candied olives

by Ignacio Lázaro / on January 25, 2021 / in Innovation and R&D

(4 votes, average: 4.00 out of 5)

Candied olives are slowly but surely making room for themselves in professional kitchens, where they are being used either as a main ingredient or as part of a side dish in sauces, garnishes, desserts, cocktails or even in confectionary.
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Food trends for 2021

by Jesús Lázaro / on January 1, 2021 / in Trends

(4 votes, average: 5.00 out of 5)

The food and drinks sector, as with many other sectors, faces a number of challenges in 2021. Having no choice but to adapt to the new rules and restrictions brought on by the pandemic, this sector is moving steadily forward.
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Tips for increasing sales at your bakery

by Jesús Lázaro / on December 24, 2020 / in Uses of preserved fruit for...

(15 votes, average: 1.27 out of 5)

There are thousands of bakeries in the world but only a handful gain competitive advantage and reach excellence. Several factors come into play to ensure that a bakery continues to grow over time and increase in profitability, among which is having a good premises in the right location and a sound business plan; however, what really makes the difference is offering top quality products made by the best professionals.
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Candied aubergine: how do chefs use of them?

by Ignacio Lázaro / on December 16, 2020 / in Uses of preserved fruit for...

(3 votes, average: 3.67 out of 5)

Candied vegetables are becoming more popular among chefs working at hotels, restaurants and catering establishments. Their most important quality is the fact that they are ready to serve and can be used in any dish without any prior preparation, thus saving time and making things easier when using them as an ingredient.
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How to choose the best desserts for your menu

by Ignacio Lázaro / on November 30, 2020 / in Uses of preserved fruit for...

(3 votes, average: 5.00 out of 5)

The importance of a good dessert menu at a dining establishment cannot be overstated, given that desserts are the final course and can either add to the enjoyment of the meal so far or cast a shadow over previous courses. This is why professional chefs try hard to offer a combination of desserts that aim to increase customer satisfaction.
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