Confiture in english
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Improvement of the method for producing confitures
Andreii Zahorulko*, Aleksey Zagorulko, Bogdan Liashenko and Irina Gordienko
Kharkiv State University of Food Technology and Trade, 61051, Kharkiv, Ukraine
* Corresponding author: panamari73@gmail.com
Abstract
The method for the production of confiture has been improved, which consists in preliminary infrared processing of fruits and vegetables by drying at a temperature of 45...50 °C, followed by grinding them to 1.5...2.5 mm. Introduction of inverted syrup (to prevent sugar crystallization during storage of confitures), and subsequent boiling to a dry matter content of 60...76% at a temperature of 45...50 °C, which makes it possible to obtain confitures with high organoleptic characteristics. The obtained confiture is characterized by a high biological value and quality due to the increase of vitamins and microelements in it due to the use of fruit and berry raw materials and providing a gentle heat and mass exchange treatment at all stages of production.
Key wor
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Notre Collection de Confiture/préparation de fruits Biologique certifiée «Certi Sud» est élaborée avec des produits issus de l’agriculture biologique : l'alliance de la nature et de notre savoir-faire !
Les exploitants se sont engagés au travers d’une labellisation à ne procéder à aucun traitement chimique. Ces fruits certifiés BIO provenant tous d’une agriculture traditionnelle bénéficient d’un traitement de faveur exceptionnel au cœur des vergers. Les recettes de cette collection sont travaillées de la même manière que nos autres gammes, de façon artisanale. Les cuissons courtes et maîtrisées réalisées dans de petits chaudrons en cuivre par nos Artisans-Confituriers confèrent à ces préparations de fruits artisanales biologiques appétence et raffinement.
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Preparation de fruits abricot bio
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Tout le gout d’une délicieuse préparation de fruits d’Abricot issue de l'agriculture biologique. Exclusivement les meilleures variétés d'abricots reconnues pour leurs excellentes qualités gustatives donnent vie à une préparation de fruit
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How does your artisanal jam maker create your recipes and source your fruits ?
How does your artisanal jam maker source the best fruit for jam?
To choose the best fruits for jam, it is not enough to find a fruit with a delicious taste!
To make a jam, you need to “jam” the fruit, that is to say to boil it with sugar, for the right time (not too short, not too long) so that the osmosis between fruit and sugar is achieved and so to obtain a perfect jamming!
Here are some of our criteria to select the best fruits:
- the harvest at maturity: for the taste of course, always in first criterion
- the mode of culture: at Andrésy Confitures, we want well cultivated fruits, which had the time to grow correctly, to develop all their characteristic flavours
- the conformity to the variety: we look for characteristics of taste, color and natural aspect
- Suitability for cooking in jams: for fruits that are suitable for jamming, that do not mashed potato or prevent the osmosis of fruits and sugars that is essential for jamming
Did you doubt all these criteria? We include many mo
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