Premium quality candied straight ginger strips, ideal for enrobing in chocolate, using to decorate cakes, traybakes and drinks, or eating just as they are! Preserved using frozen storage, which preserves the full flavour of the ginger, and doesn't contain sulphites.  

The ginger root is cleaned with friction to remove all fibres, then the fibres are used in other products, meaning there is no waste from this product.

Why choose SOC Chef products?

SOC Chef are a world-renowned supplier of high-quality, 100% natural ingredients, from candied fruit and ginger to matcha green tea powder. With twelve-time Michelin starred chef Martín Berasategui as their culinary advisor, you can rely on SOC Chef for excellence.

Troubleshooting 

The product is susceptible to the natural crystallisation of sugars and it is best to avoid low temperatures. If crystallisation does occur, to separate the strips, they must be put in a solution of water with sugar. Mix 1L of water with 700g of sugar, heat at 50/55ºC then put the strips inside. The sugar will melt and the strips will separate easily.

Top Tip for Enrobing

1. Drain and Dry
   • Let the candied ginger strips drain for 24 hours at room temperature.
   • You may cover the tray loosely with baking paper to protect them from dust.
2. Forming the Crust
   • After 24 hours, a light crust will form on the outer layer of the candied ginger strips.
3. Pre-Coating
   • Before enrobing with chocolate, lightly coat the candied ginger strips with either dextrose or cocoa powder (use whichever you prefer).
4. Chocolate Enrobing
   • Once pre-coated, enrobe the strips with chocolate as desired.
   • If the drying and pre-coating steps were done correctly, you should have no problems during enrobing.