Jam

The fruit content of jam and marmalade for the retail industry is typically 25 - 45% with a dry matter content varying from 30% up to 70%. pH value is typically about 3.2.

Jam and marmalade for the bakery industry normally have a lower fruit content, i.e. 20 - 45%, and the dry matter content typically varies between 55 - 70%. Baking stability is required. Consistency varies from country to country. For jam and marmalade, Alsiano offers in particular:

• A special glucose with 9% content of fructose. Based on this quality, it is possible to substitute up to 80% of the sugar content, thus obtaining substantial savings.

• Modified starches particularly suited for products with a low pH value requiring extensive processing.

As mentioned under "Fruit preparations", Alsiano has a wide experience in this field, and assistance at all levels is available.