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Crystallized lemon rind, in 7/8 mm dice. Lemons rind is selected and cut in dice, then is introduced in emptiness concentrators, where syrup is added and kept there for approximately 18 hours at 70ºC temperature until reaching 75º brix. Later it is drained and packed.
Boxes of 10 kg net.
Northern
Hemisphere: all the year |
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Reservados © 1999/2003 Trading Argentina S.R.L. No se responsabiliza por el contenido u opiniones aqui contenidos. / Las marcas aquí mencionadas pueden ser marcas registradas o comerciales de sus respectivos dueños. |
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