Bulk Diced Lemon Peel 3×3–5×5 mm | Candied Lemon Peel Cubes

Bulk Diced Lemon Peel – Desalted, Sugar-Infused & Low-Temperature Dried

Diced Lemon Peel (also known as candied lemon peel cubes or glazed lemon dice) is produced from fresh, hand-selected lemon peels grown in Quzhou, Zhejiang - one of China's premier citrus-growing regions. The peels are desalted to remove salinity and bitterness, slowly infused in glucose–sucrose syrup, diced into uniform cubes, and finished with low-temperature drying to preserve their natural lemon essential oils, amber color, and chewy-firm texture.

With a typical sugar content (Brix) of 65–75° and water activity below 0.70, our diced lemon peel is a shelf-stable, ready-to-use inclusion for industrial bakery, confectionery, dairy, and beverage production. Standard dice sizes are 3×3 mm, 5×5 mm and 6×6 mm; 8×8 mm and custom calibers are available on volume orders. ISO 22000 / HACCP / HALAL certified factory · OEM & private specification support · export documentation provided (COA, health certificate, certificate of origin).

Raw Material Selection - Quzhou lemons from own and partner orchards. 

Freshness - Processed within hours of peeling for peak aroma. 

Washing - Multi-stage washing meets destination-market MRLs. 

Desalting and De-bittering - Removes salinity and bitterness for a clean taste. 

Sugar Infusion and Low-Temperature Drying - Slow infusion to 65-75 Brix; low-temp dried. 

Dice Sizes - 3x3 / 5x5 / 6x6 / 8x8 mm; custom on volume. 

Quality Control - COA per batch; traceable, metal-detected. 

Certifications - ISO 22000, HACCP, HALAL; Kosher on request. 

Sulphur Dioxide - SO2 ≤ 100 ppm; SO2-free option available. 

Enterprise Service - OEM/ODM, free samples, flexible MOQ, export docs. 

Packaging and Terms - 10/12.5 kg cartons; T/T or L/C; FOB Ningbo. 

Our diced lemon peel follows a controlled eight-step process, each stage with in-line QC checkpoints:

  1. Raw material selection – Fresh lemons from our own and cooperative plantations are graded for peel thickness, oil content, and freedom from defects. Peel is removed with a thin albedo layer to control bitterness at the source.

  2. Washing – Multi-stage bubble washing removes surface impurities and pesticide residues; compliance verified per destination-market MRL standards.

  3. Desalting & de-bittering – Cured peels are desalted in counter-current water systems to reduce salinity and remove the bitter principals (limonin, naringin), achieving a clean, rounded flavor profile. This step is what separates industrial-grade peel from bitter, salty commodity peel.

  4. Sugar infusion (candying) – Peels are slowly vacuum-infused and steeped in glucose–sucrose syrup at gradually increasing concentration. Slow infusion ensures even sugar distribution all the way to the core, preventing fermentation and surface crystallization, and raising soluble solids to 65–75 °Brix for shelf stability.

  5. Dicing – Cubed by precision dicing machines to 3×3, 5×5 or 6×6 mm with tight tolerance; dice uniformity is checked per batch so the pieces distribute evenly in doughs, batters, and coatings.

  6. Low-temperature drying – Gentle drying at controlled low temperature reduces moisture to 18–25% while protecting lemon essential oils, natural color, and chewy texture. No high-heat, no color loss, no scorched notes.

Grading & metal detection – Sieving removes fines and irregular pieces; in-line metal detection and X-ray inspection before packing.

Packing – Sealed in food-grade PE liners inside cartons under hygienic conditions; batch-coded for full traceability back to the plantation lot.

• Batch-to-batch consistency – Tight dice tolerance (±0.5 mm) and fixed Brix window mean your line settings and recipe don't shift between shipments.
• Clean, true lemon flavor – Full desalting + de-bittering + slow infusion: no salty aftertaste, no bitter bite, no fermented notes that ruin finished-product panels.
• Compliance you can file – COA per batch, health certificate, certificate of origin, allergen / GMO / irradiation statements on request. SO₂ ≤ 100 ppm with low-SO₂ and SO₂-free options for EU and clean-label markets.
• Factory-direct, 40 years – Since 1986; 5,000 m²+ facilities and 50,000-tonne annual citrus processing capacity across four lines, so peak-season supply doesn't collapse.
• OEM/ODM flexibility – Your size, your brix, your packaging (bulk or private-label retail), starting from pilot quantities.

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