Orange peel
Orange peel, in Austria Aranzini called, by the carding of bowls of bitter oranges won (bitter orange), which have a much thicker shell than other Orange species. For the production of orange peel, both its epi- and mesocarp (albedo) are used. In the GDR , due to the lack of availability of citrus fruits, a substitute made from carrots called Kandinat M was developed.
The sugar content of orange peel is at least 65 percent. In addition, traces of common salt and sulphurous acid (as preservatives ) occur in industrially manufactured products in particular. Another component can citric be (330 E). Orangeat finds u. a. Use as a baking spice, for example in Stollen , Striezel or fruit bread .
The corresponding product made from lemon peel is lemon peel .
