Candied Citron Cubes 900g PAV - Case of 6

Candied Citron Cubes 900g PAV: the raw material of fine pastry

The Candied Citron Cubes by PAV are one of the most noble and recognisable ingredients of the Italian confectionery tradition. Obtained by candying the thick peel of the citron (Citrus medica), this PAV-branded product is offered in convenient, evenly calibrated cubes, packed in a 900-gram jar and distributed in a case of 6. A solution designed for pastry shops, artisanal laboratories, bakeries, ice cream parlours and professional kitchens seeking consistent quality, high yield and easy dosing.

What is candied citron

The citron is a citrus fruit with a particularly thick, fleshy and fragrant peel, historically cultivated along the Mediterranean coasts. Candying is an ancient preservation technique that involves progressively immersing the peel in sugar syrups of increasing concentration: in this way the water in the tissues is gradually replaced by sugar, producing a stable, translucent product with a tender yet compact texture and the characteristic citrus aroma. PAV candied citron retains the light colour and typical fragrance of the fruit, with a balance between sweetness and a slightly bitter note that makes it unmistakable compared to candied orange and lemon.

Uses in pastry

Candied citron cubes are an irreplaceable protagonist of the great leavened cakes and traditional regional Italian desserts. Among the most classic uses requested by professionals:

• Panettone and pandoro: candied citron, often combined with candied orange and raisins, is the soul of the classic Milanese panettone.
• Sicilian cassata: citron cubes decorate and fill the cassata together with sweetened ricotta and icing.
• Sweet ricotta and fillings: incorporated into ricotta cream for cannoli, tarts and cassatine.
• Easter and festive cakes: leavened cakes that require quality candied fruit for aroma and structure.
• Panforte and spiced desserts: citron is a historic ingredient of Tuscan and Christmas specialities.
• Ice cream, semifreddo and biscuits: the cubes add chewiness and character to gelato creations and dry pastry.

Dosage and usage tips

In large leavened cakes, candied citron is generally used in amounts between 10% and 20% of the flour weight, often blended with candied orange and raisins. For ricotta fillings and creams, an indicative dosage is 80-150 g per kilogram of finished product, to be adjusted according to the desired aromatic intensity. The cubes are ready to use: they are simply folded into the dough at the end of processing, taking care not to break the gluten network of leavened products. To enhance the fragrance, the citron can be perfumed with a light soaking syrup (rum, citrus liqueurs or flavoured syrup) before use.

Storage

Store the product in a cool, dry place, away from heat sources and direct light. Once the jar is opened, reseal it carefully and preferably keep it cool to preserve softness and aroma; for long periods of non-use, refrigeration is recommended. Thanks to its high sugar content, candied citron has a long shelf life and retains its organoleptic characteristics for a long time. The 900 g jar format is ideal for laboratories working with large volumes, while the case of 6 optimises storage.

Format and logistics

Candied Citron Cubes PAV are available in a 900-gram jar, case of 6. Origin Italy. LAPA supplies pastry shops, restaurants, hotels and food service businesses throughout Switzerland with fast and reliable deliveries to Zurich, Geneva, Lugano and Basel and the main regions of the country. Rely on LAPA to always have on hand the ingredients of the finest Italian confectionery tradition, with consistent quality and professional B2B service.