Equipment for making jam at home. Profitable business: jam production. Technology and equipment for jam production, cost calculation and SES requirements. We equip a mini production line at home

Since childhood we remember the amazing aroma and sweet taste homemade jam. Jam made from fresh berries has always been popular among lovers of sweets for many years in a row. Even with the advent of a wide variety of all kinds of delicacies, jam has not lost its relevance. Therefore, in today’s article, we will tell you about a sweet idea for making money - making jam as a business at home.

The demand for ecological products without harmful preservatives and flavoring additives is constantly increasing. People began to monitor their health more carefully and consume only high-quality and natural products. Homemade jam rightfully belongs to the type of natural sweets; it can be consumed even by small children.

Previously, canning homemade vegetables and fruits was widespread due to the lack of these products on the market. In modern times, all this can be found on supermarket shelves, but despite this, many people, especially rural residents, preserve vegetables and fruits the old fashioned way.

Where to start producing jam as a business?

Choosing a direction

Food production is a complex business that requires necessary knowledge and experience. In addition, control over their production is quite strict on the part of specialized bodies, such as the sanitary and epidemiological service.

Making jam at home is great. If you have experience in preserving vegetables and fruits, you can try making homemade jam for sale. On initial stage, business registration is optional. You can try to make jam for yourself and sell some of the preserves to friends and acquaintances. After they appear regular customers, you can register your business.

Scheme: technology for making jam

For making jam. This option for earning money involves opening a full-fledged enterprise for the production and sale of homemade jam. In this case, you need to register your type of activity. But keep in mind that you will have to deal with the sanitary-epidemiological service and the fire inspectorate, which control the process and conditions of food production.

Jam production technology

To begin with, let's outline the main stages of making jam at home.

1. Preparatory stage. First of all, berries and fruits are cleaned of twigs, leaves, seeds and washed;
2. At the second stage, the berries are ground with sugar, observing the proportion indicated in the recipe;
3. Sterilization and preparation of containers;
4. Packing the finished jam into jars.

Pay special attention to the quality of the raw materials from which the jam is subsequently prepared. Alternatively, you can start growing berries at home, and then you won’t have to look for suppliers. Only high-quality, sweet fruits are suitable for jam.

Equipment for the production of jam

Necessary equipment:

1. Bath and table for preparing berries for the canning process;
2. Installation for processing berries and container for the finished product;
3. Equipment for sterilization;
4. Equipment for packaging finished products;
5. Additional equipment (kitchen scales, trays, containers and other containers);
6. Refrigerator and freezer for storing raw materials.

Premises requirements

Making jam requires a separate room, which must be divided into several zones. It is necessary to separately equip a place for storing raw materials, a room where the jam will be directly made, as well as a warehouse for finished products.

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Profit and sales channels

Jam is in quite high demand among consumers. If the documents are in order, namely certificates confirming the quality of the products, then there are a lot of sales channels before you.

Confectionery factories. Jam and preserves, used for buns, cakes. Therefore, confectionery shops and bakeries can become your regular customers.

Shops and supermarkets. On supermarket shelves you can find a wide variety of all kinds of preserves, including jam. By concluding agreements for the supply of products with large retail outlets, you will receive a regular consumer who is ready to buy products from you regularly and in large volumes.

Selling jam directly. Alternatively, jam can be sold by placing advertising in in social networks and media. You can also create your own website and thus sell homemade jam.

I wish you success in this exciting, sweet business.

Making jam as a business could be an interesting option for women to earn money. Let's evaluate its profitability and consider the reviews of those who have already tried to make a profit from a similar project. The attractive thing about this business is that you can organize either a mini-workshop with a fully automated production line or engage in a similar business at home.

Having decided on the scale on which you will produce sweet goods, what recipes to use, as well as the main raw materials for the preparations, you can draw up a detailed business plan. It will help you figure out how much money you will have to spend to implement the idea, and will also become the main scheme of step-by-step actions.

Business Features

It is difficult to imagine a person born and raised in our country who has not eaten jam. This sweetness used to be prepared in every home, and during colds it is still customary to treat with folk remedies - tea with grated raspberries or black currants. For most of us, jam is associated not only with pleasant and natural sweetness, but also with close relatives, their love and care.

But modern conditions dictate their own rules. And it’s rare that a housewife has time to make jam at home. This product is increasingly being purchased in stores. Therefore, many varieties of jams and their analogues appear on the shelves.

The relevance of jam production is also confirmed by the fact that today people, when purchasing, want to receive truly high-quality products made from natural ingredients. And if you can provide an environmentally friendly product made according to homemade or old recipes, then you will definitely succeed. Although no one is stopping you from experimenting with exclusive, original and exotic variations.

Having assessed the market, you can decide that supply exceeds demand and there are too many similar products on store shelves. If you take into account the seasonality of the product, it becomes completely sad. But in fact, jam is not only a winter substitute for fruits, berries and vitamins. It is used as a filling for pancakes, pies, buns, cakes, etc. Therefore, people will constantly buy this product.

Perhaps you shouldn’t dream that your jam business will take a leading position throughout the country, although this is also possible with a successful combination of circumstances. But even if you produce such products within your own region of residence and satisfy the demand for simple orders, you can ensure stable and good profits for a long period.

If you have a limited amount of money in stock and do not want to risk a large investment, it is recommended to start with small batches of jam. After the first profit and success, you can gradually expand production volumes. And only after gaining the trust of customers does it make sense to purchase expensive equipment and enter a wider market.

Documentation

Having decided on what volumes of production and sales you will focus on in your plans, as well as on the sources of capital investments, you can proceed to paperwork. The form of business organization can be individual entrepreneur or LLC.

The first case is more suitable for those who decided to take on a modest project. In this case, the number of required documents and the cost of registration will be less. But if you have co-founders, want to open a bank loan and set up a mini-workshop for the production of jam, it is still better to register the enterprise as entity.

In any case, the requirements of the state and regulatory authorities for the quality of products will be equally strict. After all, food products are subject to a number of rules. First, read the following documents:

• GOST R 53118-2008 – general technical specifications when making jam;
• GOST 32099-2013 is a similar list of requirements for the production of jam.

If you are going to use your own technology and recipe, then it will have to be additionally approved by the relevant authorities. The final product is sent for examination and the sanitary-epidemiological station, after checking it, issues a conclusion on the quality of the food product. You will also need a certificate for the purchased equipment when installing an automated line.

The most important standards in this case are the cleanliness of the room in which the raw materials are stored and where the jam is prepared, as well as the absence of any poisonous, toxic or other harmful substances in the final product.

If you hire employees to work in the workshop, then each of them must have health certificates. The same goes for a business owner, especially when self-production goods in your kitchen. Additionally, you need to register with Pension Fund and Social Insurance Fund and pay social contributions from wages or personal income.

Production technology

According to GOST, jam is boiled fruits or berries with sugar, which after all stages of processing retain their integral structure, taste and quality characteristics. Jam and jam have their own differences. And also, depending on the type of raw material and the specific recipe, some other features of the preparation process may change.

So, when making jam at home, housewives often use three main methods:

1. Boil the berries with sugar for about 30-40 minutes.
2. Prepare the same composition, but no longer than 5 minutes.
3. Or they simply grind fresh ingredients with sugar, trying to preserve the maximum of beneficial microelements in the composition.

At industrial production The whole process goes through the following stages:

• manual sorting, sorting and preparation of raw materials;
• basic processing, that is, boiling;
• sterilization of glass or other types of containers;
• packing and packing.

When creating jam, the technology is slightly different. In this case, the prepared fruits or berries are poured with sugar syrup and boiled. At the very end, pectin syrup is also added.

Product packaging

Containers for packaging and sale most often use glass, thermoplastic polymer or ready-made doy-pack bags. Depending on the sales market, they focus on more suitable volumes.

So, for sale in a store to the end consumer, you can use small jars of 200, 300 or 500 ml. But when selling to companies involved in the preparation of cakes, pies, pastries, you can package the jam in larger containers.

Today one of mandatory requirements is the accompanying information on the packaging. Therefore, the manufacturer must indicate the following points on the label:

1. Trademark, brand logo.
2. Name and address of production.
3. Certification details.
4. Name.
5. Complete list of ingredients used in the composition.
6. Exact net weight.
7. Product shelf life and date of manufacture.
8. Indicators of nutritional value (calories, proteins, fats, carbohydrates).

Product range

One of the most difficult moments in organizing a business is choosing the recipe and types of raw materials for making jam. Some entrepreneurs rely on ancient preparations and the most popular fruits and berries. Others, on the contrary, try to win over their customers with original and exotic products.

In this case, you need to focus not so much on your tastes, but on consumer demand. Also take into account the range of products provided by competitors.

By choosing the right recipe, you can achieve success in a short period. It is believed that when creating unique and inimitable combinations, you can safely set a higher markup on the product. But if no one buys such a product, then even the low cost will not justify the investment.

Experienced entrepreneurs recommend starting with small batches of jam making. By offering customers some new product, you can evaluate whether they liked it or not and then adjust the following offers. Only by moving gradually will you be able to conquer your niche in this market segment without unnecessary risks.

You can make jam from the most different types raw materials:

• Traditional fruits for our country - apples, pears, currants, strawberries, cherries, plums, etc.
• Exotic fruits that grow only in certain regions or are brought from abroad - apricots, peaches, figs, oranges, lemons, as well as peels and rinds (watermelon, citrus fruits), etc.
• Using unusual recipes - for the preparation of which they use not fruits, but other products and plants (rose petals, nuts, zucchini, pine cones).

Raw materials for cooking

To receive the finished product High Quality, it is necessary to select only large, whole, undamaged, defect-free fruits. Sugar for syrup or jam is also purchased the best variety. The class of the final product - extra, highest or first - depends on how carefully the fruits and berries were selected. Obviously, each option can have a different price.

An important point is the choice of raw material supplier. And if in the summer it is not difficult to find them, since fresh fruits are sold in huge quantities on surrounding farms, then in other months it is quite difficult to purchase suitable fresh fruit at a low price. Therefore, it is better to have a large amount of frozen fruits in stock so as not to interrupt manufacturing process.

To make jam or jam only from fresh fruit all year round, you can use a trick. To do this, during the “season” they purchase as much raw material as can be processed within a certain period of time. And in the remaining months they produce more exotic versions of the product, using citrus fruits, kiwi and other fruits supplied fresh from abroad.

Remember that when you add flavors and other chemical components, you lose most of the interested buyers. Indeed, today the main emphasis is on environmentally friendly products, fresh fruits and the use of only natural ingredients.

Premises and equipment

When making jam at home, all you need is your own kitchen with a gas or electric stove (some people also use a microwave), as well as a set of necessary utensils. When setting up a mini-production workshop, you will have to spend money on more expensive equipment, an automated or semi-automated line, and choose the right premises.

For rent, they choose a building in the industrial part of the city, on the outskirts, where the cost of monthly payments will be much lower. An important condition is that various toxic and chemical substances. Make sure that all necessary communications are provided in the room - electricity, plumbing, heating, ventilation, and a bathroom for staff.

The size of the area depends on the dimensions of the equipment and production volumes. For example, 100 sq. m. may be enough for a beginning entrepreneur. m. About 70 sq. m. is allocated for the main workshop, the rest is warehouses and utility areas for staff.

Even before the launch of the production line, the workshop is inspected by representatives of the sanitary and epidemiological service. In order not to encounter prohibitions and sanctions, it is better to inquire in advance about all existing standards and prepare the premises in accordance with the requirements. The same applies to GPI.

You should also approach the choice of technology responsibly. It should work without breakdowns. Each stage of jam preparation technology is performed by a specific apparatus. You need to purchase the following items:

1. Washing bath.
2. Sugar sifter.
3. Cutting table.
4. Special water sterilizer (preferably ultraviolet).
5. Basic plant for fruit processing.
6. Container for finished products.
7. A special apparatus for rinsing and sterilizing containers.
8. A packaging unit that fills and seals jam into jars.
9. Special device for automatic labeling.

You should also have a sufficient amount of containers of different sizes, containers, scales, trays and others available. Consumables. If fruits are purchased in large quantities during the season, then it is advisable to purchase a freezing unit for storing raw materials frozen.

To ensure the supply of goods to large customers and the sale of products through stores, it is advisable to have your own transport. With its help, you can timely deliver jars of jam throughout retail outlets.

Staff

To operate an automated line, 8-9 people are enough. It is advisable that they have experience in similar work, although you can go in a different direction. Hire 1-2 professionals, and the rest - students or people without experience in production, who will gradually learn all the nuances from specialists.

To ensure smooth operation of the workshop you need:

• cooks;
• technologist;
• sorters;
• movers;
• driver;
• cleaning woman.

The functions of an accountant and product sales manager can be performed independently or this part can be outsourced.

Sales of finished goods

To be able to sell jam to wholesale buyers, you need to ensure product certification. If you have all the necessary documents, you can safely negotiate with the owners of supermarkets, grocery stores and other retail outlets.

But in collaboration with large networks private entrepreneurs are faced with the problem that they are required to provide constant, regular volume supplies of products, which small businesses are not ready for. But in each case, you need to clarify the conditions in advance.

Also, the main buyers may be various bakeries, bakeries, confectioneries and workshops for the preparation of semi-finished products. Try to conclude an agreement with the owners of restaurants, cafes, canteens and other catering establishments in the city.

If there is high competition and small production volumes, you can go another way. For example, selling goods through specialized eco-shops, hand-made stores, or even using your own website.

An excellent option when searching for clients are various exhibitions and fairs, where you can immediately taste the product you are purchasing. Thus, from the very first days you can make your brand recognizable and get a sufficient number of cooperation agreements.

Financial part

Before calculating the profitability of the project, you need to calculate how much money in total will be spent on initial and monthly costs.

In addition, you need to purchase enough raw materials (fruits and sugar) and packaging containers. But their cost will vary significantly depending on the chosen recipe, production volumes, specific fruits and prices in the region. It is also almost impossible to predict the project’s payback and exact income. After all, this indicator is influenced by too many factors.

For example, for a ton of apple jam sold you can earn 90,000 rubles. And if you prepare it in this volume every week, then the annual revenue will be 4.3 million. This means that by the next season it will be possible not only to recoup the initial investment, but also to make a net profit.

But everything will depend on production volumes and recipes. So, if you prepare exotic fruits and set a markup on the product above average, the numbers will turn out to be completely different. The same applies to the scale of production. The more you manage to procure and sell goods, the higher the profit.

Video: about making jam.

It is one of the fastest growing segments in the agricultural industry in the world. According to analysts, by 2017 the volume of the natural products market will approach the $1 trillion mark. In Russia, the market for natural products is just emerging; in 2011, the capacity of the market for environmentally friendly products was only 2-2.4 billion rubles; it is worth noting that the main share is occupied by imported products.

Russian market eco-products has huge potential to growth, according to experts, growth rates for the next 5 years will be double-digit (more than 10% per year). It is also expected that Russian manufacturers will gradually increase their market share. So by 2020 it is expected that the share of Russian manufacturers in the market will be organic products will increase from the current 10% to 60-70%.

In this regard, the production and sale of natural food products is a promising activity.

One of such eco-productions is the production of natural jam.

Technology

The raw material for production is berries ( cranberries, raspberries, lingonberries, blackberries, blueberries, chokeberries, currants, etc.) and sugar.

The technology for producing natural jam is quite simple and consists of rubbing peeled berries with sugar and packaging it in special containers (cups, jars, buckets, barrels).

The main stages of production are

1. Preparing berries (cleaning, washing)
2. Processing of berries (rubbing with sugar)
3. Sterilization of containers
4. Packaging of finished products
5. Packaging of finished products

Product consumers

The main buyers of natural jam are the urban population with above-average income (middle class).

Sales channels

The main channel for selling products are grocery supermarkets aimed at people with above-average incomes, as well as stores (including online) for eco-products.

What equipment is needed to make jam?

To open a berry processing workshop, the following equipment is required:

1. Production equipment

• For preparing berries (cutting table, washing bath);
• For processing berries (installation for production, container for the finished product);
• Equipment for sterilization (UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
• For packaging and capping (finished product filling plant, capping device, labeling machine);
• Auxiliary equipment (scales, sand sifter, trays, containers, containers, etc.).

Background information: The cost of a set of equipment with a capacity of 1200 kg. per shift with all options is 1.5-1.6 million rubles.

In the section equipment for jam production you can familiarize yourself with technical characteristics and the price of the line described in this article.

2. Equipment for storing raw materials and finished products

• Freezers, temperature regime from - 20C (for storing raw materials)
• Refrigeration chambers, temperature range +2C - 0C (for storing finished products)

3. Transport for delivery of finished products.

To deliver finished products, you need to purchase a light-duty cargo vehicle with an insulated van.

Summary

Total costs ( purchase of equipment, preparation of premises for the organization food production, purchase of raw materials, purchase of transport for delivery of finished products) to open the production of natural jam with a capacity of 1,200 kg. per shift is about 3 million rubles.

An area of ​​about 70 sq.m. is required to accommodate the equipment; 10-12 people are required to service the production. The return on investment is 1.5-2 years.

It differs in consistency.

The quality of water in water supply systems in jam production shops must meet the requirements for water in centralized systems drinking supply. Workshops, washing rooms, loading rooms, and chambers for storing food waste must be equipped with drainage ladders. Working conditions for workers must be organized based on occupational health standards approved by the SES.

OKVED

• OKVED 2 / Section C: Manufacturing
• OKVED 2 / 10 Manufacturing food products
• OKVED 2 / 10.3 Processing and canning of fruits and vegetables
• OKVED 2 / 10.32 Production of juice products from fruits and vegetables

Equipment for the production of jam

To do this, you will need a cutting table on which the raw materials will be processed, and a washing bath. The processing of berries is carried out in a special production plant, after which the resulting product is poured into containers.

• To prepare berries: cutting table, washing bath;
• For processing berries: a vacuum installation for production (cooking), a container for ready-made jam or jam;
• Sterilization equipment: UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
• For packaging and capping: finished product filling installation, capping device, labeling machine;
• As well as scales, sand sifter, trays, containers, containers, etc.

The approximate price of a complete set of equipment with a capacity of 1000 kg. per shift with all options will cost you from $25,000. However, for home production Such means are of course not required.

Also for storage you will need:

• Freezers for storing raw materials;
• Refrigeration chambers for storing finished products.

Jam production technology

Raw materials and their preparation

The composition of the syrup is not gelling, but viscous and thick. There should be equal amounts of fruit and syrup in the jam (1:1), and the latter should be easily separated from the fruit.

Jam can be made from all kinds of fruits that have seeds and seeds, figs with berries, Kazanlak rose petals, nuts, tangerines, melons, etc.

Only ripe berries and fruits should be put into jam. However walnuts green ones are used in jam.

You cannot put fruits that are not ripe or overripe into jam. The first fruits will give the jam an unpleasant taste, which will not resemble normal jam, and, naturally, will not have the desired aroma. Fruits that are not ripe will contain a large number of cells with vacuoles containing protoplasm. When sugar syrup acts on the cells, plasmolysis will be produced. As a result, the finished product will be much smaller than you expected, since the volume of the fruit will be smaller. Syrup with such fruits will quickly become veiny, especially for those fruits that contain a lot of acid and pectin, for example, black currants or cranberries.

Overripe berries and fruits are also not suitable for making jam, as they will be quickly digested.

Those fruits that have seeds and seeds, and are selected specifically for jam, must correspond to their maximum size, the color must resemble ripe fruit, and the pulp must be firm. And Chinese apples and fruits with seeds for jam are allowed minimum sizes. Dogwood is suitable for making jam when its seed does not weigh more than 1/3 of the fruit. Walnuts are taken only green, that is, they should not be ripe (in a hard shell). To find out at what stage of maturity the nut is, an incision is made on top of it and the stage of hardening of the shell is observed. The petals of the Kazanlak rose are suitable for making jam when collected from the blossoming flowers. There should be no dried spots on the petals, and they are soft and natural in color. Only ripe, large-sized tangerines, which have a bright orange color and no rotten spots, are used for jam. All unripe fruits contain the glucoside naringin, which will make the jam bitter.

You can make jam not only from fresh fruits, but also if they are salted or frozen. The only thing that should be fresh are walnuts and melons.

All products from which it is decided to make jam must undergo careful sorting: by size, maturity, quality, etc. All rotten fruits are removed immediately. If the fruits are ripe, but appearance They are unpresentable, they are put aside for jam.

When all the raw materials have been sorted, they are sent to a fan washing machine and thoroughly washed, blanched, peeled, cut, pricked, and rolled. Depending on what fruits or berries are chosen for jam, choose preparatory operations.

Careful processing of raw materials greatly influences the quality of the jam. You can cook jam much faster if the raw materials are cut, chopped, and blanched.

You can check the readiness of the jam by looking at the fruits - each of them should be evenly soaked in sugar. There are fruits that have a thick skin because they contain cells that prevent the fruit pulp from being soaked in syrup. To solve this issue, all fruits must be pricked or cut. The fruit must be pierced deeply and thickly - this is done to quickly saturate the pulp. Also, pricking helps to get rid of air in the intercellular passages. When a whole fruit is heated, the air in it expands and this can cause damage, that is, the fruit will have a crack.

Operations of cutting and pricking fruits allow syrup to get into the middle of the fruit, but sugar will not be able to get into the cells, because the protoplasm of a living cell is almost impenetrable. When cooked, sugar syrup acts on the processed fruits, causing all the liquid to leave the cells and the volume of the fruit becomes smaller. Because of this, the quality of the product becomes worse, and the volume of jam is less than planned.

The blanching operation causes the protoplasmic proteins in the fruit to coagulate. This makes it possible for the syrup to completely penetrate the skin cells.

There are berries that have rough skin, for example, black currants. To make them softer in the finished jam, they are rolled before starting cooking.

Preparation of some fruits, in addition to generally accepted processes such as washing, sorting, also have other operations

The tails and sometimes the pits of cherries and cherries are removed.

Light varieties of cherries are doused with boiling water (80-90 °C for only 3 minutes), after which they are sharply transferred to cold water until they cool completely.

If small apricots (no more than 35 mm) are used for jam, then they are boiled whole; if large, then in halves. Those apricots that are boiled with pits are pricked.

The pits of the peaches are discarded, dividing them in half, after which, using a boiling solution of caustic soda, the skin is removed. Then the peaches are doused with boiling water (85° C) for only 5 minutes, after which they are abruptly transferred to cold water and the fruits are well washed to remove alkali and peel.

It happens that peaches are blanched with syrup containing at least 30% sugar. To prevent the soda solution from destroying the sugar, it is thoroughly washed off the fruit before processing.

All plum tails are removed and placed in a caustic soda solution (0.5%) brought to a boil to carry out a similar operation as for compotes - apply a mesh, it prevents the fruit from bursting. The application of the mesh can be replaced by longitudinal deep cuts or doused with hot water (up to 85 ° C), after which all the fruits are pricked. You can also douse the plums with syrup heated to 85° C, which contains 25% sugar. This syrup is then poured over fruits to make jam.

If large plums are chosen for jam, then you need to get rid of the seeds by dividing them in half. There is no need to pour boiling water over such fruits.

The tails of the dogwood are removed, 10% sugar syrup is boiled to 100°C and water is poured in for a minute; if it has a temperature of 80°C, then for 5 minutes, then abruptly transferred to cold water.

For fruits that have seeds (for example, apple, quince, pear), the peel and seed nest are removed. For fruits other than apples, you can remove the peel with a caustic soda solution, which must subsequently be rinsed off well. Afterwards, the fruit is cut into 25 mm slices. All fruits, except quince, are taken in halves. Quince, due to its large size, is cut into pieces. Sliced ​​pears and apples are doused with boiling water and boiled for up to 15 minutes, quinces - until the flesh becomes soft. Afterwards, the fruit cools well. If apples are selected from soft-cooking varieties, then blanching is carried out with syrup, which contains 50% sugar.

All fruits are transferred to a solution with citric acid (1%) so that they do not quickly darken.

Small varieties of apples (paradise, Chinese) are cooked only whole. They get rid of the sepals and make the tails small. The fruits are blanched in boiling water for no more than 5 minutes or with sugar syrup (10% sugar). Afterwards, transfer the fruits into cold water.

Apples must be pricked after they have been blanched. If you choose sugar syrup, then first you need to prick it, and then blanch it, so that it quickly saturates the pulp of the fruit.

The grapes are separated from the ridges.

The ovary is removed from the blackcurrant, doused with hot water and steam. After the currants have been sorted, they are rolled.

The tails of lingonberries and cranberries are removed, after which they are rolled or blanched.

Berries such as raspberries, wild strawberries, blackberries, strawberries get rid of tails and sepals.

The tails of the gooseberries are removed and pricked.

The tails of the figs are cut off. The fruits are blanched for 5 minutes.

The tangerines have holes cut in diameter and then boiled. You can also cook it in slices. Citrus fruits are left in boiling water for 15 minutes. After this, whole fruits are placed in cold water to cool for a day, and separated fruits for 12 hours. When the fruits are in water, the glucoside naringin comes out of them, which imparts bitterness to the peel.

There are several processing options for nuts. One of them: the covering layer is removed from the nuts; to do this, they are dipped in a soda solution (5%) for 5 minutes. After which the fruits are suddenly placed in cold water to completely get rid of the solution and peel.

For two days, nuts for jam should be kept in water, which is changed every 6 hours. This is done to ensure that all tannins are removed, which gives the fruit a tart taste. After the nuts have turned yellow, they are taken out of the water and transferred for a day to water with lime, which has a density of 1.045-1.060 g/cm3. During this time, the nuts turn dark purple and harden due to calcium pectate. After this, the nuts are washed under cold running water, pricked, placed in a boiling solution of potassium alum (1.5%) for 20 minutes, and then in 5% sugar syrup for half an hour. By choosing this option for preparing nuts, the jam will have dark color.

There is another way to prepare nuts: hold the nuts on fresh air 2 days. Now the peel can be easily removed with a knife. Fruits without peels darken very quickly due to the oxidation of tannins by oxygen. To prevent this from happening, peeled nuts are placed in a solution of tartaric acid (0.3%). To make such fruits light, they are bleached with sulfur dioxide, after which a solution of 0.3% tartaric acid and 0.3% potassium alum is made, and blanching is carried out. Afterwards, the fruits are transferred to cold water to cool. If nut jam is prepared this way, its color will be light yellow.

To make melon jam, you need to peel it, remove the seeds, cut into slices, 5 cm long and 2 cm thick, into cubes. Then the chopped fruit is blanched for 10 minutes and cooled. To prevent the melon from falling apart, before dousing it with boiling water, place it in lime water for half an hour.

Blooming rose flowers are selected and their petals are removed, and the stalk is removed with scissors. To clean the petals from pollen, sift them well, then wash them in running water, pour boiling water over them for 10 minutes, stirring constantly. Since the water after blanching has a pleasant rose smell, it is used to make syrup for future brewing.

Peel the feijoa, place it in a soda solution (3%) for 3 minutes, then rinse with running water. To prevent the fruits from darkening, they are placed in a solution of tartaric or citric acid (1%).

Berries and sulfated fruits are doused with hot water (desulphated). To prevent the fruits from disintegrating quickly, they are placed in cold water and then immediately blanched. It is necessary to carry out desulphitation so that all sulfur dioxide in the cooked product is no more than 0.01%.

Cooking

When preparing jam, all products must be boiled in concentrated sugar syrup. You can make jam in another way: add sugar and boil. During this cooking, sugar dissolves in the juice extracted from the raw materials.

Fruits and berries are filled with syrup, while the juice extracted from the raw material is turned into syrup.

During scientific work V.I. Rogachev, which was accompanied by cooking jam, the following was established. The process of making jam means a diffusion-osmotic process, which may have side factors. One of which will be a change in the elasticity of juice vapors, which appears at elevated temperatures and the production of convection currents. Due to the fact that substances diffuse where the solution is less saturated, during the preparation of jam, sugar moves from the syrup to the fruit.

The rate of diffusion depends directly on its coefficient, and it also depends on the type of diffusing substance and the thermal environment. And the diffusion coefficient is completely opposite to the size of the radius of the diffusing particle. This means that the diffusion coefficient in solutions containing sucrose, in contrast to solutions with glucose, is 1.3 times less. As a result, the more sugar in the syrup, the faster the jam will be cooked. Diffusion will occur faster if the temperature is higher. This happens due to the fact that the speed of movement of diffusion particles becomes faster when heated, and the viscosity of the liquid becomes less. When the temperature increases by just 1°, the diffusion coefficient immediately increases by 2.6%.

The concentration gradient also affects the speed of the diffusion process. The magnitude of the concentration gradient becomes greater if the sugar in the syrup increases, and the rate of diffusion immediately increases. When the saturation becomes greater, the viscosity immediately increases. Because of this, diffusion becomes slower.

When jam is prepared, not only the diffusion process takes place, but also osmotic processes. This means that the fluid leaving the cells enters the intercellular space. Osmosis depends on the semi-permeability of the protoplasm of cells, which resist the equalization of the saturation of the solution in the intercellular space. Osmosis is observed both in a living cell and during the process of heating the protoplasm of the cell, when products are blanched.

When there is a strong accumulation of sugar in the syrup, osmotic pressure acts on plant cells. The value can be different, it ranges from 34 to 54 Mn/m2 (350-550 at) - it all depends on the type of fruit. Osmotic pressure can be affected by temperature, type of solute, and saturation of the solution. If the temperature rises by a degree, then the pressure increases by 0.30-0.35%.

When making jam, you need to make sure that the fruits do not change shape and volume. If in the finished jam all the fruits have become smaller and wrinkled, then they will not be beautiful and hard. Little sugar gets into such raw materials, their density becomes much less, and they rise to the top in the syrup.

Due to the fact that there should be equal amounts of syrup and raw materials for production in the jam, and during cooking the fruits become smaller, then due to the strong increase in syrup, there will be an excess of it. These leftovers can be used to make jam or make fruit syrup. This will all lead to less jam than planned.

When products are prepared, a yield of 100% is calculated, while by reducing the raw materials for production by just 0.1 mm in radius, the finished product will produce 70% less. If it decreases by 0.2, then when the jam comes out there will be only half.

To highlight the degree of fruit volume, a coefficient is taken; it is equated to the volume of fruits already in the cooked product to those that were just prepared. In pome fruits it is in a stable number (1), while in other fruits it ranges from 0.7-0.9.

To understand how much fruits and berries are saturated with sugar, you need to take a closer look at the dry matter. It can be explained by two facts how, during the preparation of jam, sugar gets into the middle of the fruit - the removal of liquid from the raw material and the entry of sugar into its middle. It is necessary to adjust the process of cooking the product so that the sugar saturates the fruit as quickly as possible, while at the same time the liquid comes out more slowly. If the above conditions are met, then the volume of the fruit will hardly change, and the sugar will spread evenly throughout the raw material. As a result, the finished jam will be of high quality.

Those products that were doused with boiling water during preparation absorb sugar much better during cooking, while at the same time the liquid does not disappear anywhere. If you take apples and hold them in boiling water for 20 minutes, when you put them in sugar syrup (50% sugar), 20% more liquid will come out of the fruit, compared to those fruits that have not been blanched. And regarding the saturation of fruits with sugar syrup, blanched fruits absorb 3 times more syrup compared to unblanched ones.

The coefficient of the amount of liquid that should leave the fruit (B) in relation to the absorbed syrup (C) should be as small as possible when leaving. This ratio greatly depends on what kind of syrup was originally prepared. Depending on the saturation of the fruit, the rate of diffusion decreases, while at the same time the osmotic pressure, on the contrary, increases. Therefore, if at the beginning of preparing jam there is a lot of sugar in the syrup, this will lead to the rapid release of liquid from the fruit and to poor quality products. If you put too little sugar and its saturation is too weak, this will make diffusion too slow. The choice of raw materials for the production of jam also determines what concentration the syrup should be.

You can leave raw materials in syrup for different times, and this does not affect the B:C ratio in any way. Temperature can have a strong effect, because when it increases, diffusion accelerates along with the osmotic process. Because diffusion accelerates much faster than osmotic pressure at elevated temperatures, the B:C ratio becomes smaller.

The fruits will be filled with syrup until it reaches a temperature of 102° C in the middle of the raw material. When the temperature is raised in the middle of the raw material, it boils there, and the resulting vapors prevent the remaining sugar from entering directly into the fruit. At the same time, all the liquid that has flowed out of the fruit, due to the resulting vapors, becomes even greater. As a result, due to loss of fruits large quantity moisture, the process of “drying” the raw materials occurs. If after this process the fruits are cooled sharply, then due to the fact that steam has entered the middle, a vacuum is created, which helps the syrup reach the pulp. This means that when raw materials are cooked, it is necessary to alternate heating and cooling. Thanks to this alternation, the jam will turn out tasty and will be prepared quickly, because it is easy for sugar to get into the fruit.

You cannot carry out the cooking operation for a long time, during which fruits and berries are heated to such a temperature that the juice in the cells boils. The duration of boiling may vary, since all fruits have their own size, and the duration ranges from 3 to 8 minutes. If it is not possible to cool the fruits, then the raw materials should be cooked in syrup at the appropriate temperature (approximately 100°C), the jam should not boil too much.

Capillary forces also greatly influence how saturated the fruit becomes in the middle during production. Some of the intercellular passages are filled when raw materials enter the syrup precisely because of these forces. When the cooking process takes place in production, this force has almost no effect on the fruit.

This power has a beneficial effect on the preparation of jam when the cooking process is just beginning. Air is removed under vacuum from the passages between the cells of the raw material pulp. When vacuumization takes place, and at this time the fruits are in syrup, it is much easier for it to get into the middle of the fruit.

This process is also well used for the immediate cooling of raw materials and syrup after the boiling process, which does not last long. Cooling occurs during the period when heat is switched to evaporation of the liquid, which occurs when a vacuum occurs in the evaporator.

As soon as the product has cooled, it is necessary to change the vacuum in the apparatus, after which the syrup should be re-boiled using atmospheric pressure, then a vacuum should be applied. Constant heating and cooling using atmospheric pressure, which replaces vacuumization, makes it possible to ultimately achieve excellent product quality and at the same time, without spending a lot of time.

It makes no sense to use vacuum machines only for the process of making jam, without using them for cooling, because the low cooking temperature makes the diffusion of sugar slower. The juice in the middle of the product will still boil, because if the boiling temperature becomes lower, then the pressure also decreases.

In order for the fruits to be saturated with sugar syrup as much as possible, but without involving long-term cooking (since the raw materials will be digested), the finished products must be placed in it for at least 4 hours. While fruits (berries) are in syrup, sugar diffusion occurs in them. To make this procedure faster, the temperature should first be brought to 80 °C.

The saturation of the syrup with which the raw materials will be poured is prepared taking into account the selected product for jam, and with what activity the diffusion-osmotic processes occur in it. The ratio percentage for different products is different: strawberries, wild strawberries, cranberries, melon, black currants - 75%. For fruits with seeds, cherries, cherry plums, apricots, figs, tangerines, grapes, tkemali, feijoa, refrigerated plums - 60%. For gooseberries, roses, almost all varieties of plums, nuts, cherries with pits, dogwoods - 40%. There is no need to pour syrup over black currants, grapes, dark varieties of cherry plums, black currants and cherries before cooking. Strawberries, raspberries, wild strawberries, and blackberries are sprinkled with undiluted sugar.

The product can be cooked different ways: multiple and single. When one-time cooking is carried out, the cooking process is not interrupted to cool the syrup and raw materials. Berries and fruits are saturated with sugar during the diffusion process. In order for the fruits to be well saturated with syrup, the jam should be cooked over very low heat, and it should not boil, but should be on the verge of it. There are not many recipes for making jam using one-time cooking.

When repeated boiling is used, due to the boiling periods passing in small intervals, the juice in the middle of the fruit should boil for little time. During those periods when the cooling process is underway, vapor condensation is formed in the fruit itself, which leads to the drying of the syrup. This also leads to the appearance of convection currents, which help the diffusion process to work faster. Therefore, by choosing repeated cooking, you can obtain active and uniform saturation of the raw material with sugar. As a result, the jam turns out very good quality.

There is a one-time cooking of jam using two-body boilers. The process of one-time cooking takes place in special open two-body boilers. They are made of stainless steel and red copper. The boilers hold 35 liters of product, and the working load is 12 kilograms. There is no need to choose devices that have very large boilers, because they will hold a lot of raw materials, and it will cook much slower, and this will lead to deformation of the fruits and berries.

For raw materials such as roses and cranberries, you need to choose a one-time cooking method, because the syrup gets into them easily, and, at the same time, they are not subject to digestion. The products are first prepared, placed in syrup for a while, after which everything is put into the cauldron and the cooking process is carried out (boiling is carried out over low heat).

If there are dry substances in the jam required amount, it means it's already ready. For a product that will be placed in a non-hermetic container, you need to make a syrup with a saturation of 75%, because after diffusion the finished product will only be 70%. There should be no significant difference between the presence of dry substances in the raw materials and syrup (no more than 1%). This must be done so that the jam can be stored for as long as possible.

If all containers in production are thoroughly pasteurized and hermetically sealed, then after preparing the jam, the saturation of the syrup should be 72%, and upon cooling - 68%.

If blackberries, raspberries, and strawberries were chosen as raw materials, then one-time cooking must be used to make the jam. Before you start cooking the berries, cover them with dry sugar and leave for 10 hours. During this process, juice appears in the berries, which is subsequently mixed with sugar. The resulting syrup diffuses into the middle of the food fabric. This makes it possible to cook the jam much faster and prevent the products from shrinking and overcooking.

If melon is used to make jam, then the washed and chopped fruits are placed in sugar syrup with a sugar content of 50% and boiled for 15 minutes. Then pour in 70% and cook until the fruits are boiled down.

During a single cooking, the jam should be cooked for no more than 40 minutes.

During repeated cooking in special two-body boilers. The jam is cooked by repeated cooking in similar two-body boilers as by single cooking.

The already prepared raw materials are poured into the cauldron, then poured with syrup and boiled for several minutes. At the moment the fruits are completely warmed up, and when the juice in them begins to boil, everything is poured out of the cauldrons. After the fruits stop heating, condensation forms in the tissues, and this causes the syrup in the middle of the melon to dry out. When the fruit cools very slowly, a process of diffusion occurs in the syrup, and the saturation of dry substances equalizes over time.

During the period of residence of the products in the syrup, which can vary from 5 to 24 hours, it gradually cools down and diffusion becomes slower. When this mass has completely cooled, it is again transferred to the cauldron, boiled for some more time, poured out of the cauldron, and left to diffuse. Repeat at least 5 times.

It is not advisable to heat the raw material many times, because there are many fruits that are quickly digested, and some are skipped, and only the syrup is brought to a boil, which is added to the jam.

The total time of all cooking processes in two-body boilers should be no more than 30 minutes. Depending on what raw material is selected, the number of brews is selected. You need to choose double cooking for cherries, black currants, dogwoods, and cherries. For figs, apricots, cherry plums, strawberries, nuts, peach halves, plums, melons, you need to cook them three times. For such raw materials as whole apricots, gooseberries, fruits with seeds, feijoa, four-time cooking is chosen. A similar procedure must be carried out five times for tangerine jam.

The syrup intended for the production of jam becomes more saturated with each cooking, and when the last cooking takes place, it turns out the same as during a single cooking.

To make jam from grapes, apples, cherries, gooseberries, figs, and figs smell better, you need to add vanilla to it. After that, a small bag containing certain herbs is placed in the nut jam: cinnamon, cloves, cardamom. If a rose product is being prepared, then when the jam needs to be removed soon, a little citric acid is added to it.

When cooking jam, foam is sure to form. This happens due to the formed air bubbles escaping from the raw material fabric. The foam must be removed so that the jam does not look bad and microorganisms do not develop. In the process of removing foam, the jam is immediately cleared of raw seeds and seeds.

Foam may also appear a second time when it is poured from the apparatus, put into containers, or during transportation. Also, the volume of foam depends on what raw materials were chosen for the jam. The proteins in the product that get into the syrup create a more stable foam. When the packaging process is in progress, and the temperature of the product is high, the steam released from above the jam creates a large volume of foam. The jam may foam during transportation due to strong vibration.

When tkemali jam is prepared, it happens that the syrup becomes a jelly consistency. To prevent this from happening, you need to pour lime milk into it.

Fast cooking process. The method that M. B. Lysyansky created is that the product in the jam is transferred several times to either hot or cold syrup. This method makes it possible to withstand the diffusion process not for 24 hours while cooling, but for only 10 minutes.

T. Ya. Rosenbaum's equipment consists of an apparatus consisting of a special mesh into which raw materials are placed, periodically pouring them into syrups of different temperatures.

After carrying out the work, P. S. Zhelezkov, S. S. Filatov and I. I. Adamovsky created a diffusion installation, where the entire cooking process takes only 3 hours.

All the methods mentioned earlier have helped advance jam production technology well. Only today, with the help of vacuum machines, jam is prepared in a more multifunctional way.

Making jam using vacuum machines

Jam is made in such devices in several ways. Black currants, cherries, and cherries are poured with sugar syrup, after which the whole mass is sent to a vacuum apparatus, but first you need to create a vacuum. If more delicate berries or fruits with seeds are selected for making jam, then syrup containing 73% sugar is first added to the machine, after which the vacuum is broken and ready mass sent back to the apparatus.

When the ingredients for jam have entered the apparatus, a vacuum of 150-300 mmHg is created in it. Art. and cook with a steam pressure of 117-196 kn/m2. The jam should not be cooked at a high boil, but rather maintain a moderate heat so that strong foam does not appear.

The cooking period can vary - 5-20 minutes. It all depends on what berries or fruits were chosen for jam. When the cooking is over, the vacuum is made stronger for some time, creating 400-600 mm Hg. Art. It will not be possible to make the vacuum stronger, because it can lead to active evaporation of the liquid, which will inevitably make the fruits of an abnormal shape. The product must be cooled under vacuum for 10 minutes.

When the product has completely cooled, the vacuum is made weaker and the cooking process is carried out again. The amount of cooking for different vegetables and fruits is different: roses and cranberries are boiled once; black currants and strawberries - 2 times; cherries, sweet cherries, grapes, raspberries - 3 times; quince, pear, apples - 4 times; plums - 5 times.

The vacuum cooking process is considered a new breakthrough. Considering that the cooking time has been significantly reduced, but at the same time the quality of the product has become higher.

Sugaring

The finished jam contains 65% sugar. If the temperature of the sugar becomes lower, the sugar can hardly dissolve. If the temperature of the liquid is 100° C, then no more than 4.87 kg of sucrose can dissolve in 1 liter, and the saturation of the syrup will be 82.97%. If the temperature is only 0°C, then only 1.79 kg will dissolve in water, and the concentration will be 64.18%. As the jam cools, the syrup will become more concentrated.

If there is severe oversaturation, the sugar will turn into crystals. This can also be called sugaring. Such jam will not correspond to a high quality product either in taste or visual appearance. Also, if the product is candied, the saturation of the syrup becomes less and, naturally, this relates to osmotic pressure. Microbiological processes may occur in such jam, causing the product to simply deteriorate.

To prevent the product from becoming sugary, you must carefully ensure that the syrup is not too saturated. To do this, during the preparation of the product, not only sucrose, but also invert sugar is added to it.

Sucrose dissolves much worse than mixed invert sugar with sucrose, therefore, when invert sugar is added to the product instead of sucrose, there are almost no problems with saccharification. But if sucrose is not present at all in the jam, then glucose will take over, but not the total mixture of glucose and fructose. And the fruits, which contain much less fructose than glucose, are to blame for everything. Due to the fact that fructose is not so stable, decomposition occurs during the cooking process. It happens that molasses is added to the jam, which also contains sucrose. If there is more glucose in the finished product than expected, this will lead to crystallization of the jam. Fructose is not subject to crystallization, because it simply dissolves and there is not much of it. In concentrated aqueous solution, heated to 20 ° C, fructose will be 78.9%, while glucose will be 47.4%.

Sugar and glucose sugaring differ in the shape of the crystals. Sucrose has crystals of large polyhedral shape, resembling a monoclinic system. Glucose has crystals of different sizes and shapes, often united into druses. Hydrated glucose forms into small strips of a monoclinic system. Anhydrous glucose produces oblong crystals, creating an orthorhombic system.

When the process of making jam is underway, there is control over the amount of reducing sugars, that is, “invert sugar”. But due to the fact that the product contains less fructose than glucose, inert sugar means a combination of fructose and glucose, only in equal parts.

To prevent the jam from becoming sugared during the cooking process, you need to ensure that there is the same amount of invert sugar and sucrose. The product that was brewed from sour raw materials (dogwood) can contain 45%, while jam that has already been pasteurized can contain up to 50%.

In the case when the jam is boiled, but for some reason it still lacks acidity, then during the last digestion, add a little tartaric or citric acid (40% solution).

If sucrose inversion occurs in a product during cooking, then acidic foods will be to blame. To prevent this from happening, the cooking process is made smaller, at the same time the raw material filled with syrup is increased, and it is infused a little longer than the allotted time. At low temperatures, despite the acidity, there will be no inversion of sucrose, so invert sugar may not appear.

Sugar is obtained from the mixture in this way. The solution has a fixed layer that surrounds the crystal. At its edges, the process of releasing sugar from the liquid takes place, which turns a highly concentrated solution into a simply saturated one. Because the sugar is not of equal saturation, it begins to diffuse into the crystal. It turns out that crystallization occurs in 2 stages. First, the sugar penetrates through the stationary layer of syrup closer to the crystals. Then, the process of sugar crystallization occurs on the edges of the emerging crystals.

Even if strong supersaturations occur during the cooking process, the sugar itself may not crystallize in the solution only if certain conditions are not met. These conditions may include the presence of a candied mass in the syrup, sudden cooling or stirring. Jam may also crystallize due to the viscosity of the solution or its chemical nature.

Depending on the solidification of the syrup, the rate of diffusion of sugar to the crystals decreases slightly. If the viscosity is very high, then the stationary layer of concentrated syrup becomes much thicker. Therefore, the very high viscosity of the syrup does not allow the sugar to crystallize much. It is clear that viscosity becomes higher at low temperatures. Just don’t place the product where the temperature is very low, as the sugar will not dissolve.

To make the viscosity as high as possible, a stream is added to the product, which is obtained during the saccharification of starch. It resembles a thick, solidified solution that is light yellow in color. It contains elements such as glucose, dextrin, maltose. The viscosity of molasses is created due to the presence of dextrins.

When the process of making jam occurs, the molasses is heated, after which sugar is added to it to dissolve. The resulting mass is poured into the prepared product and boiled with the final cooking. If you divide the mixture into 1000 parts, then the finished product may contain different amounts of fruit, depending on the raw materials (up to 500 parts), molasses up to 80 parts, sugar up to 520 parts.

It is clear that if there is no crystallization center, then most likely the product will not be able to crystallize during cooking. To avoid getting into the jam those substances that promote crystallization, you need to make sure that all the added sugar is well dissolved. The jam should only be poured into containers in a room where sugar should not be stored. It is necessary to carefully control the equipment that is intended for packaging jam; it must be absolutely clean and free of dried sugar crystals.

If the jam is stirred, this leads to the movement of the crystals that are present in the product. The layer of surrounding crystal becomes thinner in the sugar solution and allows the resulting crystals to be directed to the center of crystallization, which will ultimately lead to the sugaring of the product. So during storage, there is no need to touch the container too much, rolling or moving it from place to place.

Today jam, jam and other sweets are the most favorite delicacies of those with a sweet tooth. Modern equipment for the production of jam and other “delicacies” will make their preparation labor-intensive and quick.

The main purpose of the lines for the production of jam and jam

Equipment for the production of jam, preserves and marmalade is designed to perform an important task - to preserve as much as possible the amount of microelements and vitamins in berries and vegetables.
Therefore, modern processing techniques using special equipment of complex lines are mainly used.

Jam production technology

This equipment performs the full production cycle. So, at the initial stage, fruits and berries undergo preliminary preparation. Next, the direct production of jam, preserves, marmalade, marmalade and confiture is carried out. For this purpose, unique and original recipes are used.

The last stage of this production is packaging in tin, glass and plastic jars. Next comes the filling of the container, sterilization, labeling and packaging in cardboard boxes.

This is how jam and preserves are made, quite simply.

Line structural elements

Equipment for the production of jam, preserves, marmalade and marmalade consists of the following structural elements:

• line preliminary preparation fruits;
• installation for boiling (for making preserves and jam);
• installation for preparing pureed fruits, purees with the addition of gelling components (in the production of jam and confitures);
• packaging machine.

Modern methods of processing raw materials

Boiling in a vacuum allows you to ensure a product of good quality, it retains its natural color, and the aroma is also not lost during evaporation. This process follows the principle of a pressure cooker.

Equipment varies in power and performance. Thus, with characteristics of up to 300 kg/cycle, the lines can be quite successfully used in formulation research at large enterprises or for the production of jam and preserves at small and medium-sized businesses.

There are larger installations, their productivity is about 5000 kg/cycle.

Depending on the type of berries and fruits, either single or multiple cooking is used. Also, the equipment is mainly single-stage, which involves cooking and cooling the finished product with a vertical or horizontal version.

The product is optimally mixed and heated with steam using “double jacket” technology. Cooking is carried out under pressure using sterile air with the possibility of steam condensation. Cooling occurs using the same “double jacket”, as well as a pressure-regulated condenser. There is such an important point as the ability to take samples.

This equipment is controlled by a computer.

Alternative proposal for using vegetables as raw materials

A rather interesting area of ​​activity for novice entrepreneurs who want to make money by making sweets is the use of vegetable raw materials for the production of jams and marmalades, such as pumpkin.

Its main advantages are delicate fibers consisting of pectin and fiber, low acidity and beta-carotene.

This vegetable can be classified as a dietary product. The beautiful color is also important for the finished product: from yellow to bright orange.

However, there are some disadvantages to this vegetable. It does not have gelling ability. Therefore, to produce pumpkin jam, combinatorics are used to improve the taste of the finished product.

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