KondiDoc: технологические расчеты в кондитерском производстве

apple jam not pasteurized
(dry 63

Recommendation: можно использовать

Characteristics/description of raw materials: The color of the jam should match the color of the fruit. For jam made from fruits with light pulp, light brown shades are allowed, and from fruits with dark pulp, brownish ones.

The taste is sour-sweet, characteristic of fruits or their mixtures, from which the jam is made, the smell is with the aroma of fruits.

Sugar jam is not allowed. In appearance, the jam should be a homogeneous mashed mass, without seeds, seed nests, pits, unpolished pieces of skin.

Basic indicators
 energy value (Energy)250 kcalSupplier data
 proteins (Protein)0.4 gSupplier data
 fats (Total lipid (fat))0 gSupplier data
 carbohydrates65 gSupplier data
  Including, mono- and disaccharides (sahara)65 gSupplier data
 ash0.4 gSupplier data
physical and chemical indicators
 sugar65 gSupplier data
 fat0 gSupplier data
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

List of raw

Apple jam not pasteurized included in recipes:

No more than 100 recipes shown (the last modified ones are selected)