The grandmother of SANDICCA’s founder was already an enthusiastic fan of cold-stirred raspberry jam. It was never heated; instead, as the name suggests, it was stirred cold, generally at room temperature. The cold-stirring process now patented by SANDICCA follows a similar approach, but at very low temperatures of no more than 6°C and at particularly low speeds. To allow the dry matter to dissolve in the freshness elixir without incorporating oxygen, this process takes place under vacuum. The subsequent high-pressure treatment ensures the freshness elixir’s shelf life.
