3 replies to this topic

[kyrabowden]

Hey everyone! 

 

We want to start formulating jam and jelly products to export into the USA. Below are the regulations I found for a "jam" in the states: 

 

§ 150.160 Fruit preserves and jams.

(1) The mixture referred to in paragraph (a) of this section shall be composed of not less than:

(i) In the case of a fruit ingredient consisting of a Group I fruit or a permitted combination exclusively of Group I fruits, 47 parts by weight of the fruit ingredient to each 55 parts by weight of the saccharine ingredient;

 

 

I'm looking for an explanation/calculation on how to determine 47 parts fruit and 55 parts sugar in the formula. Thank you!

 

 

 

[Scampi]

you just need a calculator

 

 batch 1000 grams prior to cooking

 

470 grams fruit

 

550 grams sugar/saccharine 

 

or say 16  ounces of fruit  and 18.4 ounces sugar          you need ~85% fruit to the weight of the sugar

Edited by Scampi, 21 February 2025 - 05:34 PM.

[SQFconsultant]

wheww! So glad we decided on 100% fruit including Monk Fruit sweetener (that is a fruit juice.)  .... and organic all.

 

You might want to hold up a little bit on the "export" from Canada - as Gysolphate and most other pesticides are about to be banned in country and that will include Canada since it will be a state or a protected territory - I think more a state as the crown is down and that allows  the Restored Republic to re-absorb what became Canada.

 

saccharine ingredient is also being considered for elimination along with that Splenda garbage.

 

MAHA/MCHA

[Scampi]

Glenn

 

This is NOT a political forum              Please keep my loved country out of your mouth