Our Exclusive Cold Confit® Process

In order to preserve the natural flavor of the fruit, we use a low-pressure cold preservation technique to produce our candied fruit. This technological process allows us to guarantee a first quality product, with the right amount of sugar, maintaining its organoleptic qualities and enhancing the flavor.

The Cold Confit® Process Step by Step

1. Cut and frozen fruit.
2. Cooking in water at 90 °C.
3. Removal from water.
4. Addition of syrup at 80 °C.
5. Vacuum application* for 15 minutes to the fruit inside the syrup. At this point in the process, the temperature is 75 °C.
6. Resting in an ambient atmosphere with the same syrup. At this point in the process, the temperature has decreased to 60 ºC.
7. Syrup extraction.
8. Manual packaging of the fruit. The fruit pieces are placed in an orderly manner to maintain the shape and optimal quality of the cut.
9. Sealing of the trays in an automated way, applying the vacuum and nitrogen gas technique to prevent oxidation of the fruit. All contact of the fruit with the air is eliminated.

*The vacuum causes an osmosis process that allows the fruit to absorb just the right amount of sugar. This way it maintains its freshness and tender texture.

Reducing the number of days of candying avoids excessive heating of the fruit, resulting in a fresher flavor than in traditional candied fruit.

New Packaging: more Resistant and Sustainable Tray

• Injected polypropylene tray with high resistance to shocks and temperature.
• Allows the product to be served in optimal conditions and without breakage.
• Capacity for 3 L.
• 100% recyclable material.
• Suitable for dishwashers and microwaves.
• Resists freezing.
• Reusable: Use it again for food storage and preservation.
• Standardized Gastronorm measurement.

Cold Confit® Candied Fruit

With the application of the Cold Confit® technique to the fruit, we achieve a candied fruit with more prominence of its original flavor (less sweet), with a more vivid color and preserving more aromas than a traditional candied fruit. This improves the organoleptic characteristics of the product.

• FLAVOR: More intense fruit flavor.
• TEXTURE: Al dente, a finer and softer texture.
• COLOR: More brilliant, vivid and transparent.

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