The founder of SANDICCA’s grandmother already raved about cold-stirred raspberry jam. It was never heated; rather, as the name suggests, it was stirred cold, usually at room temperature. The cold-stirring process now patented by SANDICCA follows a similar approach, but at very low temperatures of up to 6°C and at particularly low speeds. To allow the dry matter to dissolve in the Fresh Elixir without incorporating oxygen, this takes place under vacuum. The high-pressure treatment that follows ensures the shelf life of the Fresh Elixir.
