Candied carrot
Candied carrot is a carefully prepared product obtained through a process of saturating the vegetable with sugar syrup, with the addition of food acids, coloring agents, preservatives, and flavorings. As a result, the carrot gains an intense color, bold flavor, and durability, making it an essential ingredient in the production and decoration of confectionery and bakery products.
The product is characterized by a high sugar content, which ensures resistance to freezing in frozen desserts and ice cream. Candied carrot performs excellently during baking inside dough, retaining their color and structure. Thanks to the drying process, the carrot remains free-flowing, does not stick together, and are easy to apply.
It is an ideal ingredient for baked goods such as fruit cakes, cheesecakes, bundt cakes, and poppy seed cakes, as well as an excellent addition to creams and nut-and-dried-fruit fillings, and a decoration for cakes, tortes, pastries, and other confectionery products.
