Informative Literature Jams and other Fruit Preparations

BROCHURE

Jams and other Fruit Preparations

Brochure dedicated to applications in the field of jams, jellies and marmalades with regulatory specifications, production processes, general calculations and recipes.

English | German (Adobe Acrobat PDF 1.2 MB)

TECHNICAL APPLICATION INFORMATION

Jams 55°Brix

According to legal requirements, products such as jams, extra jams, jellies, extra jellies and marmalade have to have a soluble solids content of at least 60%.

Englisch | Deutsch (Adobe Acrobat PDF 1,9 MB)

TECHNICAL APPLICATION INFORMATION

Gelling Properties of High Methylester H&F Classic Apple Pectins and Classic Citrus Pectins

In the production of jams, jellies, fruit spreads and confectio- nery, both high methylester Classic Apple Pectins and high methylester Classic Citrus Pectins are used successfully for a long time. ...

English | German (Adobe Acrobat PDF 0.8 MB)

TECHNICAL APPLICATION INFORMATION

Herbstreith-Pektinometer Mark IV

The Herbstreith Pektinometer Mark IV is a further development of the Herbstreith Pektinometer Mark III which has already been established since more than fifteen years. It is used for the determination of breaking strength ...

English | German (Adobe Acrobat PDF 0.7 MB)

TECHNICAL APPLICATION INFORMATION

Techniques for the Addition of Pectin into the Product

One of the most important steps of the industrial processing of pectin is its addition into the respective product batch. As pectin is normally added in small doses an optimal solution process is essential. The most common and best method for ...

English | German (Adobe Acrobat PDF 0.2 MB)