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JAM, JELLY, MARMALADE

JAM, JELLY, MARMALADE

K-Patents
Pages 3 Pages

FOOD APPLICATION NOTE 2.09.00 JAM COOKING www.kpatents.com JAM, JELLY, MARMALADE Typical end products Jams, jellies, marmalades, etc. Chemical curve: R.I. per BRIX at Ref. Temp. of 20°C Introduction Jams and marmalades are manufactured using a boiling process, through which an adequate sugar exchange is achieved to produce a stable finished product for storage. The K-Patents Process Refractometer provides an accurate in-lin

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