Category Archives: Uses of preserved fruit for…

Both fresh and candied fruit are popular ingredients used regularly by master bakers when creating their desserts. The difference between these ingredients stems from the fact that candied fruit is preserved in syrup and therefore has a longer life. Candied fruit also offers different and innovative flavours from the original fresh fruit it derives.
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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 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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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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Christmas is coming and although 2020 will no doubt have some differences, one thing remains the same: the desire to spend time in family, keeping all the traditions that make this festive period so special. Spanish children anxiously await the 6th of January, and Christmas Day marks the moment when the traditional Roscón de Reyes begins to make an appearance, with families making and enjoying a cake that is a delight to old and young alike.
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