The decades of experience in this field allows F&P to support customers in the industrial treatments of the different kinds of fruit for the production of jams and semi-processed fruit. F&P is able to develop recipes for heat resistant jams for the pastry sector and fruit preparations for yogurt for the dairy sector and to study the project process to ensure the selection of the most appropriate pectins.
- Study and development of plants and equipment for production of jam both under vacuum and traditionally
- Technologies for pectin solubility
- Projects for pre-treatment fruit systems
- Problem solving on existing plants
- Start-up and follow-up of plants
- Scale-up of pilot plants
- Development of new products
- Recipe balancing
- Selection of the correct pectins and ingredients
- Definition of procedures and timings for preparation and processing
- Evaluation of final results both for the stability and the structure
- Product labelling
- Nutritional tables and ingredient lists
- Lack of gelatinization
- Synaeresis in the final product
- Poor heat stability
- Sugar crystallization
- Unspreadable products
- Non-homogeneous distribution of fruit pieces
- Pre-gelatinizations before filling