Whole mixed candied fruit in a 1 kg pack under the MFood brand, distributed by MASTERFOOD SRLS of Naples, is a professional pastry ingredient made of slow-candied whole fruit pieces with a 49 % fruit content, bound in glucose-fructose syrup and sucrose. It is built for panettone, colomba, Sicilian cassata, plumcake, semifreddo and oven-baked desserts, where whole pieces give clean, even dicing and a bright decorative finish. The pack contains sulphites and is shelf-stable at room temperature.
What candied fruit is
Candying is the oldest sugar-based fruit preservation method, documented across the Mediterranean since antiquity and refined in the candy workshops of Naples and Sicily. The technique gradually replaces the water inside the fruit tissue with sugar syrup: as the sugar concentration rises step by step over several days, the fruit stabilises while keeping its colour, aroma and shape. The result is a sweet, translucent piece with a firm yet tender bite that withstands baking without dissolving.
The producer
This candied fruit is supplied by MASTERFOOD SRLS, a food-service distributor based in Naples (via Francesco De Pinedo 63/65), under its MFood brand. Naples and the wider Campania-Sicily axis are the historic heartland of Italian candied-fruit craft, the same tradition that supplies the candied citron and orange of the classic Sicilian cassata and the Milanese panettone.
Sensory profile
The mix combines several candied fruits in whole pieces, with a glossy surface, vivid colours and a dense, chewy texture. Aroma is sweet and fruity, with the caramel-citrus depth typical of long candying. Because the pieces are whole rather than pre-diced, the pastry chef controls the final cut, from fine 5 mm cubes for leavened doughs to larger pieces for decoration.
Technical specifications
Fruit content is 49 %, with glucose-fructose syrup and sucrose as the candying base, citric acid (E330) as acidity regulator, food colours and potassium sorbate (E202) as preservative. The product contains sulphites (sulphur dioxide), one of the 14 EU allergens under Reg. 1169/2011, so it must be declared on the menu. Net weight is 1 kg per pack. Store in a cool, dry place away from direct light; no cold chain is required.
Professional uses
For artisan panettone, fold 150-200 g of candied fruit per kg of dough at the end of mixing to protect the gluten network. For Sicilian cassata, dice and arrange over the ricotta filling and use whole glazed pieces on top. In plumcake and fruit cakes, toss the diced fruit in a little flour before folding in to keep it evenly suspended. Whole pieces also work as a finishing decoration on tarts, semifreddo and panettone glazes.
Pairings
Candied fruit pairs naturally with sultanas, almonds and hazelnuts in leavened doughs, with dark chocolate and pistachio in modern pastry, and with ricotta and sponge in the Sicilian tradition. It also complements vanilla, rum and citrus zest in panettone and colomba recipes.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient dry good, it ships without a cold chain on standard pallets and parcels across Zurich, Winterthur, Uster, Aarau, St. Gallen, Lucerne and Bern. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) delivery takes 24-48 hours via partner couriers such as Swiss Post, Planzer and Galliker. Ideal for stocking professional pantries ahead of the Christmas and Easter pastry seasons.
Who it is for
Designed for pastry labs, bakeries, restaurants, hotels, gelato shops, Italian grocery stores and skilled home bakers who want authentic Italian candied fruit for panettone, colomba, cassata and traditional baking.
