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Line for making jam

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Description

Description

Jam is popular all over the world. Its history dates back to the 1st century. The first mention comes from Rome, where the recipe for making jam was recorded in a cookbook found in the area of ​​ancient Rome. Later, the jam also reached the Middle East, where it became a daily part of their diet. Even then, people knew the beneficial effects of fruit on health, and when they discovered that sugar is a source of energy, they tried to combine fruit with sugar and create a healthy fruit delicacy, resulting in jam.

NORMIT offers you a solution for the production of high quality jam. In the production of jam are very important quality ingredients, but equally important is the way of cooking. To achieve the highest quality of jam, we recommend to cook the jam under vacuum, when the fruit retains all its important substances and vitamins, the jam will have not only an attractive aroma but also color and all that without adding artificial ingredients.

Vakuovy kotol na dzemvakuovy kotol vakuovy kotolvakuovy kotol

Under current legislation:

Jam – a mixture of sugars, core or puree from one or more fruits and water, processed to a suitable consistency

Jam less sweet – a mixture of sugars, core or puree from one or more fruits and water, processed to a suitable jelly-like consistency; this product has a lower refractometric dry matter than jam.

Extrajam – a mixture of sugars, unconcentrated core from one or more fruits and water and processed to an appropriate gelled consistency; extrajam may be referred to as superior jam,

Extrajam less sweet – a mixture of sugars, unconcentrated core from one or more fruits and water processed to a suitable gelled consistency; less sweet extrajam can be referred to as superior jam; this product has a lower refractometric dry matter than extrajam

Jam or marmelade

Vákuové kotly na džem

 

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