Marmalade

Marmalade called pastry studneobraznogo structures prepared with sugar and generouse basis. In the production of marmalade semi-finished products are used, which contain a sufficient amount of pectin or other gelling agent of the required quality.

Confectionery sweetness happens:

Depending on the raw material used as a gel-forming base, marmalade is produced:

• fruit-berry - turns-based gelling fruit purees;
• jelly—is made on the basis of only gelling agents (pectin, pectin-containing concentrate, agar, agaroid, etc);
• jelly-fruit—is formed on the basis of gelling agents in combination with gelling fruit and berry puree.

Depending on the method of forming a geometric shape marmalade is made:

• the mold (including Pat) is formed by casting;
• marmalade mass into rigid molds or molds pre-stamped in a bulk food product;
• formation, is obtained by casting gummy mass in the container;
• carved, produced by molding marmalade mass by casting followed by cutting into individual products.

Depending on the method of surface finishing and packaging marmalade produced:

• unglazed;
• glazed with chocolate or other fat-containing glaze;
• wrapped Packed, weight or piece;
• unfinished piece.