KondiDoc: технологические расчеты в кондитерском производстве

apricot jam

Recommendation: можно использовать

Composition: sugar, apricot, water, acidity regulator (E330, E331(iii)), stabilizer E440, preservative E202, flavor

Characteristics/description of raw materials: Thickened, gelled mass of fruit pieces that does not spread or spread slowly on a horizontal surface.
Taste, smell and color characteristic of the fruit from which they are made.

Basic indicators
 energy value (Energy)264 kcalSupplier data
 carbohydrates65 gSupplier data
  Including, mono- and disaccharides (sahara)65 gSupplier data
physical and chemical indicators
 sugar65 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.

Apricot jam included in recipes:

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