Sweet Taste
One of the oldest processing methods that has always been applied by people to increase the shelf life of fruit is the preparation of jams and marmalades.
In general, this group of products are obtained from fruit (puree or concentrate), sugar and other sweeteners, as well as stabilizers (thickeners) and are widely used in a variety of products such as desserts, baking products, snacks, etc.
Jam has long been one of the most common methods of preserving fruit. From ancient times the fruits were processed into jams or canned food in order to have access to different fruits throughout the year. Due to the fact that different fruits have different structures, therefore, during processing, they show different behavior in cooking. Texture damage and fruit discoloration during cooking are the most common challenges in this field.
Today, with the spread of knowledge and specialized studies on various raw materials, significant progress has been made in this field, and the parameters affecting each of the characteristics of the jam have been assessed separately. In this regard, by studying the needs of confectionery production units and specialized examination of various fruits, we have been able to produce and market special jams with fruit as whole, sliced, cubed, etc.
The production process of these specialized Jams and its pre-production stages are designed in such a way that the least damage is done to the structure and its color. These Jams are mainly used to decorate a variety of sweets and desserts.
Benefits of our special Jams:
• Preserve the structure and texture of the fruit
• Preserve the taste and color of the fruit
• Easy access to a variety of fruits throughout the year
• Easy storage conditions
• Ease of use
Application of Special Jams:
To decorate on a variety of dry Sweets, tarts, Brioche and ...
Among confectioners, one of the most important parameters in choosing a marmalade is that it does not transfer its moisture to the texture of the product during the shelf life of the cake and baked product. Because this reduces the shelf life of the product and accelerates the process of stagnation and microbial contamination.
Another important factor for confectioners is that the marmalade used during baking does not become sticky and rubbery. Babolab (Cansee) in this regard, by studying the needs of the market and the behavior and characteristics of each fruit, has been able to offer products that meet all your needs and guarantee the quality of your end products.
In Babolab, we prepare fruits with the highest quality standards. After transferring to the fruit processing part, these fruits are converted into puree. The resulting puree is used as a raw material in baking (jam, marmalade, etc.). Therefore, we can promise that the health of the fruit is completely under our control and examination from the beginning to the moment it reaches your hands. These marmalades have a high temperature resistance due to the high fiber content of the fruit and retain their appearance during cooking.
Benefits of Cansee Marmalade:
• High resistance to cooking temperature
• Easy storage conditions
• Low water activity and thus control of moisture migration
Application of Cansee marmalades:
It is used as a filling in all kinds of dry sweets and for adhering of sweet layers.
