TROPICAL JAM, MARMELADE

MARMALADES
During the marmalade production process, aspects which will help us ensure the quality of the product
are taken into consideration. From the very moment of reception and selection of the fruit, Brix (state of
ripeness of the fruit) as well as PH and acidity samples are carried out. Formats have been designed for
each process, both of Production as well as of Quality Control.
Raw Material:
1) Cleansing and disinfection of both the process area and the raw material to be utilized.
Time of beginning of (disinfection) cleansing
Time of cleansing
Time of disinfection
2) Personnel clothing. Clean and complete uniform, considering G.M.P. (Good Manufacturing
Practices), must be white.
3) Verify ripeness index of fruit
a) Measure Brix of fruit to be utilized by sample
Measure Brix of mixture of fruit
b) Measure Ph of fruit
Measure Ph of the mixture
c) Measure acidity of fruit
Measure acidity of the mixture
d) Measure acidity of lemon (juice)
4) Carry out standardization; verify the quantity of sugar that is to be added.
5) Cooking
Carry out parameters for: Brix
PH
Acidity
6) Packing, sealing and labeling
Once the process of cooking is complete, we move on to heat-pack the product (90

MARMELADE OR JAM FROM PERU.