Glazed Mixed Peel Bulk Food Service 30 lbs/13.60 kgs
⭐ FREQUENTLY REORDERED BY BULK BUYERS
MSRP:
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MSRP:
$CAD521.99
Was:
$CAD521.99
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$CAD489.99
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$CAD32.00
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- Item Number
- 829381460315
- Brand
-
Chicken Pieces
- Availability:
- Usually ships in 2-5 business days
- Current Stock:
Description
Bulk Baking & Confectionery Glazed Mixed Citrus Peel 30lb Bulk Food Service Bag
⚡ Quick AnswerGlazed Mixed Peel Bulk Food Service 30 lbs is a large-format candied citrus peel blend for Canadian bakeries, cafés, hotels, catering operations, and commercial kitchens. It is commonly used for panettone, holiday baking, fruitcakes, hot cross buns, traditional desserts, and bulk confectionery production. ChickenPieces.com ships this glazed mixed peel Canada-wide from Calgary.
Format
Mixed candied peel strips
Best For
Holiday baking & panettone
Why buy bulk
- Mixed peel is the backbone of traditional holiday baking panettone, hot cross buns, Christmas cake, Christmas pudding, and Stollen all require candied citrus peel as a structural ingredient, not just a garnish. A 30lb bulk bag positions a commercial bakery for an entire holiday production cycle without resourcing.
- At $17.40/lb in bulk, mixed peel is the most cost-effective way to access a key traditional baking ingredient that commands premium pricing in retail packaging. For a bakery producing 50 panettone at 300g peel per loaf, the bulk cost is approximately $261 versus $450–$600 if sourced from retail-packaged product.
- The mixed orange-and-lemon format is the standard specification for virtually all traditional European baking recipes buying a pre-blended mix eliminates the sourcing and proportioning required to source and blend separate orange and lemon peels.
J
Jamie's Take · Concessions Buyer @ ChickenPieces
Mixed peel is the backbone of traditional holiday baking panettone, hot cross buns, Christmas cake. At 30lb in bulk you're set for an entire holiday season's production run.
Frequently Asked Questions
What is the approximate orange-to-lemon ratio in the mixed peel?
Standard mixed citrus peel blends are typically weighted toward orange peel approximately 60–70% orange peel to 30–40% lemon peel, reflecting the fact that orange peel has a sweeter, more approachable citrus flavour that is the dominant note in most traditional baking recipes. The lemon peel adds brightness and a slightly sharper citrus edge that balances the sweetness of the orange and of the cake itself. For the specific blend ratio in this product, contact hello@chickenpieces.ca.
Should I chop the peel smaller before adding to recipes?
Mixed peel typically comes in strips or small diced pieces that are appropriate for most baking applications as supplied. For panettone and fruitcake, the peel can be used as-is or chopped to a finer dice depending on your recipe's specified peel size finer dice integrates more evenly into the crumb and distributes the citrus flavour more consistently. For hot cross buns, the standard strip or small dice is appropriate. If your recipe specifies a peel size, rough chop with a sharp knife on a clean board. Chilling the peel briefly before chopping prevents it sticking to the knife.
What is the shelf life of glazed mixed peel in a 30lb bag?
Sealed 30lb bags of glazed mixed peel maintain quality for 12–18 months from production at ambient temperature in a cool, dry location. The high sugar content makes glazed fruit products very shelf-stable. Once opened, transfer unused peel to a sealed food-grade container refrigerate for extended storage (6–12 months) or store in a cool dry location for 3–4 months. For a commercial bakery producing holiday items seasonally, a 30lb bag opened in October and used through December is well within shelf life under any reasonable storage condition.
How does mixed peel compare to buying separate orange and lemon peels?
For the vast majority of traditional baking recipes that specify 'mixed peel,' a pre-blended product is operationally simpler and often more cost-effective than purchasing separate peels. Separate peels allow more precise control over the orange-to-lemon ratio, which is relevant if your recipe has a specific flavour profile requirement for example, if you want a more assertively lemon-forward panettone. For standard commercial holiday baking programs, pre-blended mixed peel is the practical choice; specialist artisan bakers who are actively developing recipes may prefer the control of separate peels.
Can mixed peel be soaked in spirits before using, and does this improve the result?
Yes soaking mixed peel in brandy, rum, or fruit liqueur for 12–24 hours before incorporating into fruitcake or Christmas pudding is a classic technique that both softens the peel and infuses the surrounding cake with the soaking liquid's flavour. This is standard practice in traditional British Christmas cake and pudding production. Drain the peel before using (reserve the soaking liquid it is flavourful and can be brushed onto the finished cake). Not required for panettone or hot cross buns where the peel is incorporated raw.
📌 Best Used For
- Panettone and holiday bread production mixed peel is a primary ingredient in panettone, Stollen, and enriched holiday loaves, and 30lb in bulk covers a commercial artisan bakery's full holiday season output.
- Christmas cake and pudding traditional Christmas cake recipes specify mixed peel as a core wet fruit ingredient, and commercial bakers producing at volume need bulk access rather than retail-packaged sourcing.
- Traditional European pastry programs hot cross buns, Simnel cake, and other classic British and European baked goods all call for candied mixed peel, making this a recurring SKU for any bakery specialising in traditional styles.
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21,000+ SKUs · Calgary-based · 2-5 day delivery · hello@chickenpieces.ca
Warranty Information
Standard manufacturer warranty applies. Contact hello@chickenpieces.ca for warranty claims and returns.
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