The semi-candied fruit is obtained through a process of cold infusion in a sugary syrup which keeps the organoleptic characteristics of the fruit completely unaltered. In addition to maintaining a natural and fresh appearance, the softness persists even after freezing, making the fruit semi-candied ideal for use in ice-cream products and doughs.
semifreddi per pastry
high quality level recording products
ice cream for all tastes
Apple and cinnamon
Chilean jumbo golden raisin
Ruby red grapes
In addition to a wide range of standard tastes, we also produce customized recipes.