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Jams-semi-finished products «SLADICH» in the assortment

Semi-finished jams «SLADICH» fruit and vegetable thermostable (unsterilized) TU 9163-002-40967083-2011 in the assortment(apricot, cherry, strawberry, lemon, raspberry, peach, plum, pumpkin, blackcurrant, apple, from a mixture of fruits and vegetables of two or more names)

Jams-semi-finished products «SLADICH» in the assortment - фото - 1

Semi-finished jams «SLADICH» fruit and vegetable thermostable (unsterilized) TU 9163-002-40967083-2011 in the assortment(apricot, cherry, strawberry, lemon, raspberry, peach, plum, pumpkin, blackcurrant, apple, from a mixture of fruits and vegetables of two or more names)

On request

Jams-semi-finished products of the “STANDARD " series 67% SV - a heat-stable product made from crushed fruits and melons, by boiling them with sugar, with the addition of pectin, food organic acids and preservatives.

SCOPE OF APPLICATION
Jams-semi-finished products of the STANDARD series 67% S. V. are intended for use as fillers and additives in the production of bakery and confectionery products and in other branches of the food industry.
It is recommended for use in products before heat treatment (baking): from pastry dough (in pies, open and closed pies, muffins), from puff pastry (in puffs, strudels, croissants), from shortbread dough (in open and closed cookies, gingerbread with filling, etc.).

PRODUCT PROPERTIES
During the heat treatment process, the product does not melt, does not boil, does not spread, does not dry, retains its original
shape, color, aroma, and glossy surface. The taste and color of the corresponding fruits and vegetables. By
when baking, there is no diffusion of moisture from the jam into the dough. The product retains its shape well after depositing,
restores its original properties after mechanical action.

PACKAGING
Bucket made of polymer material – 14 kg.

APPEARANCE
A thick mashed mass of fruit or vegetables, without seed nests, seeds, jelly lumps or clumps.

CONSISTENCY
A gelated mass that retains the shape of a mechanical or manual dosage suspension after heat treatment.

TASTE
Characteristic of the fruits and vegetables from which the jam is made.

SMELL
Characteristic of the corresponding fruits and vegetables.

COLOUR
Characteristic of the fruits and vegetables from which the jam is made.

PHYSICAL AND CHEMICAL PARAMETERS
The mass fraction of soluble solids, brics – 67 %.
The mass fraction of the fruit (vegetable) part, not less than-35 %.
Mass fraction of mineral impurities, not more than-0.05 %.
The mass fraction of sorbic acid is 0.05 %.
Thermal stability-the preservation of a certain shape at a temperature of 170-220 C for 5 to 10 minutes.
Mass fraction of mineral impurities, not more than-0.05 %.
The mass fraction of impurities of plant origin – 0.03 %
Foreign impurities are not allowed.
Store jams in dry, clean, well-ventilated areas with a relative humidity of no more than 75 % at a temperature of 00C to 200C.
Shelf life – 6 months.

Jam semi-finished product series Standard 67% View

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