Preserved Fruits Blog

Recipes using quality candied vegetables

by produccion / on March 25, 2020 / in Trends

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Candied vegetables are a new raw material used by chefs and pastry bakers when making their creations. Lazaya recently launched a line of candied vegetables in a bold step towards innovation without losing sight of their main distinctions: quality and versatility. The main aim is to ease the workload of professionals and at the same time surprise clients with new recipes that include candied vegetables and are full of different textures and flavours.
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Lazaya jams at use in sachertorte

by produccion / on March 9, 2020 / in Uses of preserved fruit for...

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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.

6 irresistible desserts with tinned fruit to add to your menu

by produccion / on February 28, 2020 / in Uses of preserved fruit for...

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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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The secret of the best confectioner in the world, Cedric Grolet

by Jesús Lázaro / on January 17, 2020 / in Uses of preserved fruit for...

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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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How to boost your dessert with fruits in syrup

by produccion / on December 20, 2019 / in Uses of preserved fruit for...

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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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