The candied orange and lemon used by Torronificio Scaldaferro come from Sicily and Calabria, and have a peel more thick than 3 mm. They are candied at 75% and come strictly from fresh fruit, so you avoid any interference of preservatives on the candied peel.
There are very juicy and color determined.
Candying is a method of preservation of the edible parts of plants by immersion in a sugar solution.
The word “candy” comes from the “qandat”, transcription of the Sanskrit word “khandakah” ( “sugar”). The products obtained by candied called patty or candied fruit.
In the process of candying is reduced the water content of fruit and the sugar content is gradually increased to more than 70%.
The raw material is placed in a tub and covered with syrup. After a certain period of time (from one day to one week), the syrup, now diluted, it is separated from the raw material and heated in order to lose water and, possibly, reinforced by adding more sugar. Reached the desired concentration, the syrup is again poured over the fruit. This operation, called “giulebbatura” (from “giulab” = “rose water”), is then repeated until the concentration of sugar in candied fruit is not stabilized.
Already the ancient cultures of China and Mesopotamia knew the conservation through sugar (palm syrup and honey).
It was often the only method of preservation known: even the ancient Romans preserved the fish by immersing it in honey. The real precursor of modern candying are Arabs: they served candied citrus and roses in their banquets.
Under the Arab domination of parts of southern Europe, the candied fruit came in the West.
Thanks to Venice the candying has the highest circulation in Europe.
In Candia, an island of Dalmatia, under the dominatione of the Serenissima, there were many factories of sugar: because of the name of the island of Candia is derived the name “candied” (“made in Candia”).
The three main characteristics to evaluate for a candying of high quality: the type of fruit used and the amount of albedo, that is the white part of the orange peel (as much bigger is the peel, as better will be the candied fruit), the percentage of residual sugar in the fruit ( if less than 73% there may be problems of conservation), if the fruit is fresh or not. In this second case, in the candied fruit rimained traces of sulfur dioxide, used as a preservative, which can deteriorate taste and quality of the fruit and may be harmful to health.