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Semi-finished jams «SLADICH» in assortment

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

Semi-finished jams «SLADICH» in assortment - фото - 1

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

On request

 

Semi-finished jams of the STANDARD series 67% d.m. - a thermostable product made from chopped fruits and melons by boiling them with sugar, with the addition of pectin, food organic acids and preservatives.

SCOPE OF APPLICATION
Semi-finished jams of the STANDARD series 67% d.m. are intended for use as fillers and additives in the production of bakery and confectionery products and in other branches of the food industry.
Recommended for use in products before heat treatment (baking): from butter dough (in pies, open and closed pies, buns), from puff pastry (in puffs, strudels, croissants), from shortcrust pastry (in open and closed cookies, gingerbread with filling, etc.).

PRODUCT PROPERTIES
In the process of heat treatment, the product does not melt, does not boil, does not spread, does not dry out, retains its original
shape, color, aroma, glossy surface. Taste and color characteristic of the respective fruits and vegetables. When
baked goods, 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 stress.

PACKAGING
Polymer bucket - 14 kg.

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

CONSISTENCY
A gelled mass that retains the shape of a weighed portion of mechanical or manual dosage after heat treatment.

TASTE
Peculiar to the fruits and vegetables from which the jam is made.

SMELL
Peculiar to appropriate fruits and vegetables.

COLOR
Typical for fruits and vegetables from which the jam is made.

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

Jam semi-finished product Standard series 67% d.h. Look

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